You’ll never throw out your chickpea water again. Matt’s recipe for instant vegan mayo is the newest update to his tried-and-true instant mayo formula. All you’ll need is:

1 tbs Dijon mustard

1 clove garlic, crushed

1/4 tsp salt

1 tbs apple cider vinegar 

3 tbs aquafaba (chickpea liquid)

1 cup (250ml) grapeseed oil, plus extra if you want to make a thicker mayonnaise 

Combine all ingredients in a jug or bowl, and whiz with a stick blender until a smooth, thick mayonnaise forms. 

Find the video recipe here.