Lime and Coriander Vegan Mayonnaise

Aquafaba (the water that chickpeas are cooked in) is great for making this vegan version of mayonnaise which keeps for at least a week without any of the worries of raw egg. By using an immersion (hand) blender you also eliminate any risk of it splitting.

Ingredients

• 60ml (4 tbsp) liquid from cooked chickpeas (aquafaba)
• 2 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp mustard powder
• a large pinch of salt
• a small handful of fresh coriander leaves (cilantro if you're in the USA) - about 6 or 7 stems, remove the leaves and discard the stems
• 120ml (8 tbsp) sunflower oil
• 60ml (4 tbsp) extra virgin olive oil

Method

• Put the aquafaba, lime juice, garlic, mustard and salt along with the leaves of the coriander in a tall, narrow, container.
• Use an immersion blender to mix all the ingredients.
• Add a tablespoon of the sunflower oil and then turn on the blender on high speed until well mixed.
• Repeat for 4 more tablespoons of the oil.
• Add the remaining 3 tablespoons of oil in one go and blend until smooth.
• Finally add the olive oil and continue to blend until smooth.
• Cover and refrigerate until needed.

Makes about 250ml of mayonnaise.