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PdfSriracha Mayo (Yields 2 ½ cups dressing)
1 ½ cups grapeseed oil (or vegetable oil)
24 whole chickpeas
⅓ cup of liquid from 1 can of chickpeas
⅓ cup sriracha sauce
2 tablespoons apple cider vinegar
1 tablespoon agave syrup (or sugar)
½ teaspoon garlic powder
¼ teaspoon salt
Instructions
For each dressing, add all the ingredients into a blender (I used my
Vitamix). Start at low speed and gradually increase to high, until everything is incorporated into a consistent texture. The total blending time for each dressing should be about 20 seconds.
Store the dressings in airtight containers in the fridge for 2 to 3 weeks. I suspect they could stay good longer but you probably won't get a chance to test it out because you'll finish all three bottles in no time.
Notes
Use rice vinegar if you need to create a gluten-free dressing. The flavor profile of the dressing will change and become less pungent, but it will remain tasty.
The consistency of peanut butter varies a lot. If you find your dressing too thin, add 1 to 2 tablespoons more peanut butter.
If you plan to store the dressing for a long time, boil some water and then let it cool down before adding to the dressing. This process will sanitize the water so it stays good for longer.