Saffron Mayonnaise

Saffron Mayonnaise

This vegan mayonnaise is so creamy you'll love it! Great in sandwiches, with salads or just about anything! 1 serving = approx. 10g

Prep time:
15 minutes
Cooking time:


  • 50ml aquafaba (this is the liquid from acan of cooked chickpeas)
  • 200-220ml avocado oil
  • pinch saffron strands
  • ¼ tsp smooth English mustard
  • 1 ½ tsp apple cider vinegar
  • pinch of sea salt
  • 1tsp caster sugar


  • This works best when using a stick blender
  • Place the aquafaba into a bowl with the saffron and allow to rest for 5 minutes.
  • Add the mustard, salt, vinegar and sugar to the aquafaba and saffron liquid and using a stick blender, blend until smooth.
  • Once the a smooth paste is achieved makesure the blender is on a high setting slowly start pouring in the avocado oilinto the mixture blending on high until it resembles a thick mayonnaise.  You ca make it thicker by adding a little more oil if required.
  • Check the seasoning and transfer to a clean glass jar with a lid and store in the fridge until required (it will thickenslightly more once cold).  This will keepfor up to 12- days in the fridge.

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