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This thick, creamy vegan mayo is just as good as the real thing! Stored in an airtight container in the fridge, it will keep for about 2 weeks.
View original recipe on loveandlemons.comIn a blender, place the chickpea liquid, lemon juice, mustard, sugar, and salt and pulse to combine.
With the blade running, slowly drizzle in the sunflower oil and blend until thickened.
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