It takes a while to get used to making vegan-friendly meals, and sometimes we don’t realise that the things which seem tricky are actually quite easy to make. Often the ingredients are already sitting in our cupboard! Like this recipe for plant-based mayo....
3 tablespoons of the drained juice from a tin of chickpeas (400g) - known as Aquafaba
2 teaspoons Dijon mustard
3/4 teaspoon of salt
1/4 teaspoon white pepper
2 tablespoons of white wine vinegar
250ml/9fl oz sunflower oil
Put all the ingredients into a blender and whisk up until it's thick and creamy. It will take about 10 seconds. Store it in the fridge in a sealed container or jar for up to 2 weeks.
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