Thu Apr 18 2024
Roasted Garlic Mayonnaise
Creamy vegan mayonnaise made with aqua faba, spiced with roasted garlic for extra flavour.
Note:
Roast the garlic ahead of time, to whip together the mayo in just 15 minutes instead. The mayonnaise can be stored in a sealed container, in the refrigerator, for up to three weeks.
SERVINGS:
COOKING TIME:
Ingredients
Roasted Garlic
- 1 whole head of garlic
- 1 tbsp olive oil
Mayonnaise
- 1.25 cups neutral oil
- 1.5 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 3 tbsp aqua faba
- salt to taste
Instructions
- Preheat the oven to 175 degrees celsius.
- Cut off the top of the garlic so each clove of garlic becomes visible and drizzle with oil. Place the garlic in aluminum foil on a baking tray and place the garlic in the middle of the oven.
- Roast the garlic for about 45 minutes before setting it aside to cool. When the garlic has cooled, squeeze out the cloves from the skin. Mash the gloves until smooth.
- Add aquafaba, dijon mustard, salt, roasted garlic and apple cider vinegar to a tall glass jar. Blend using a blender on high speed before slowly adding in the oil, a little at a time. Continue to blend at all times. (If you feel like the mayonnaise is too soft, you can continue to add in more oil until you reach the desired texture).