• 45ml aquafaba (water from can of chickpeas) - slightly under room temp (i.e. pop in fridge for 10-15 mins)
• 100ml refined (non-scented/flavoured) coconut oil
• 20ml cold-pressed virgin rapeseed oil (this oil specifically gives the buttery flavour and colour - you can sub 10ml for a good quality truffle oil for truffle butter!)
• 2/3 tsp apple cider vinegar (that's two thirds)
• small squeeze of lime
• 1/3 tsp salt
• Plus immersion or stick blender - essential

Instructions

1. 1

   Gently melt coconut oil in a pan - once it starts to melt, take it off the heat and allow the rest to melt

2. 2

   Add rapeseed oil once coconut oil has melted, combine and allow to cool to room temp

3. 3

   Pour aquafaba into a narrow container with salt, lemon and vinegar and start blender with immersion blender

4. 4

   *A good tip here is to pop the container onto a bag of frozen peas to keep the mixture cool*

5. 5

   With blender running, add the oil mixture very slowly (around a tsp at a time and ensure oil incorporated before adding more) - takes me about 4-5 mins to add all of the oil.

6. 6

   Once oil added the consistency should be like a traditional mayo

7. 7

   Add into a suitable container and chill in fridge overnight (only cover with a cloth or piece of paper towel - not airtight cover)