Vickys Egg-Free Mayonnaise

Ingredients

• 3 tbsp water drained from a can of chickpeas or white beans (aqua faba)
• 1 tbsp apple cider vinegar
• 1/2 tsp mustard powder
• 1 pinch each of salt and white pepper
• 180 ml to 240 ml vegetable
• sunflower or grapeseed oil

Instructions

1. In a food processor whip the aqua faba, vinegar, mustard powder, salt and pepper together until white and peaking
2. Trickle the oil in a gradual stream, stopping when the mayo comes together and takes on a sheen
3. Cover and keep in fridge for up to 3 days