Mac n Cheese

Vegan Taco Sauce

Cooking demonstrator: Amber Sturtz, Taco Addicts

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  • 3 Tbsp chickpea brine (aquafaba)
  • 1 tsp Dijon mustard
  • 1/2 juicy lemon
  • 1 Tbsp apple cider vinegar
  • 1 tsp salt
  • Pinch black pepper
  • 3 garlic cloves, roughly chopped
  • 250ml sunflower/canola/olive oil


  1. Place the garlic, mustard, lemon, vinegar, salt, pepper and chickpea brine in a container that will fit your stick blender.
  2. Blend these ingredients together. Then, very slowly, drizzle in the oil while running the stick blender. You will see that the sauce will begin to emulsify, or come together.
  3. The more oil you add, the thicker it will become. If it gets too thick, you can thin it out with a bit of hot water, then continue to add the oil. Taste for salt, pepper and acidity.
  4. If you prefer a more tart mayo, add more lemon juice/vinegar.

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