Vegan mayonnaise

Vegan mayonnaise
From slaw to potato salad, mayonnaise is a staple in plenty of recipes - make it vegan with this easy recipe.
Serves 20  / 
Prep 5 mins  / 
Cook TBA


3 tbsp aquafaba (water from a can of cooked chick peas)
2 tsp Dijon mustard
1 tbsp Coop white wine vinegar
1 tbsp freshly squeezed lemon juice
1 tsp maple syrup
300ml Coop vegetable oil


Put all the ingredients except the oil in a small jug.

Whizz for a minute with a stick blender, season well, then gradually pour in the oil, continuing to blend as you do so.

Keep blending until the mayonnaise reaches a thick and creamy texture. Store in the fridge for up to 5 days.