— Holly Padove

You know a vegan Mayo with oil, you know, depending on the way that Mayo typically works is what what's happening is you're trapping a protein within the fat. So the oil you need enough oil to be able to trap the whatever you're using like a soy milk or something like that into it as well too. One of the tricks that I love for Mayo's and thickening things like that is actually aquafaba. Right? So the the juice that that can chickpeas are stored in or if you're cooking them at home. You actually can make your own as well too, but that if you actually take, you know, next time you're using a can of chickpeas open it up and then save the liquid from the chickpeas and then put that bowl or put that into a bowl and then use a whisk and just whisk it keep going and keep going and you'll see it starts to thicken and you can actually if you do it long enough you can turn it into a meringue which is pretty wild but I love to use that as a thickener for those two. Depending on what you're doing for the Mayo. I mean it might not be enough oil to be able to hold the proteins. But the aquafaba trick would totally work to be able to do that. If you don't want to use as much oil into that as well. You could do other things. It's kind of a last resort. You could use things like I don't know like a like a vegan sour cream or something like that. If you'd already made it and needed to do it needed to add it to thicken but probably the thickness is doing a little bit more whipping maybe a little bit more oil into it or using the aquafaba which would probably be my first suggestion because you know, the oil it can adds a lot to it in the aquafaba just actually thickens it instead of adding a lot of calories to it. So that would probably be my recommendation is use the aquafaba thinking it up using whisk and then fold it into your mail. Would probably be your best suggestion for that. I hope it helps.