Vegan Mayonnaise With A Delicious Slaw

This recipe was created by professional chef Emma Warren


Vegan Mayonnaise

1/4 cup of Aqufaba 

10-12 chickpeas 

1/2 cup Avocado Oil

1/2 cup Sunflower Oil 

1 tablespoon Dijon Mustard

2 teaspoons Brown Rice Vinegar

Hemp Seed Oil

Hemp & Oat Mylk

Salt and Pepper to finish



350g of Chickpeas 

300g Brussel Sprouts

Half a Celeriac 

1 Apple

Half a bunch of mint

Half a lemon


  1. Add aquafaba, chickpeas, mustard, vinegar and salt and pepper  into a long glass jar or stick blender reciprocal and blitz with stick blender to a smooth paste

  2. Place stick blender upright into jar to sit firmly on the base. Start blending and gradually drizzle in oil before pulling the stick slowly up and down again to emulsify the oil

  3. Blend in the hemp oil until mixture is thickened and well combined then add in 1 tablespoon at a time of oat mylk to desired consistency for dressing and set aside

  4. Strain remaining chickpeas from can, pat dry, drizzle with oil to coat and bake for 30 minutes on 180C with a pinch of salt and sprig of rosemary

  5. Place all other ingredients into a large bowl, mix well and dress with Mylkannaise, enough to coat

  6. Serve with freshly squeezed lemon and roasted chickpeas on top

**Pro Tip** 

Whole chickpeas are an insurance policy - to stabilise the oil and rest of ingredients.

Use other nut oils - macadamia, grapeseed - A blend is always best for a neutral flavoured product.

Amazing with fresh Truffle shavings or add some truffle paste to the dressing.

Add crushed garlic to mayonnaise mix for aioli version.