Aquafaba Mayo

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Aqua-what?! If you already know about aquafaba, chances are you know how amazing it is. For those of you who haven’t discovered it yet, let me explain. Aquafaba literally means ‘bean water’. It’s the viscous water that legume seeds such as chickpeas have been cooked in. You know…that stuff in a can of beans/chickpeas that you have been pouring down the sink your whole life and making sure to rinse off all remnants of it before eating the beans. STOP DOING THAT!

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This amazing golden liquid is a perfect replacement for eggs. 3Tbsp of this is equal to an egg and works well in all kinds of recipes. It’s amazing watching this whip up into perfect meringues that taste exactly like they were made from egg whites. Today I’m not baking with aquafaba though. I’m making vegan ‘mayo’.

This stuff tastes so much better than egg-based mayo, or any vegan version I’ve tried from the store. Seriously people, this stuff is freakin’ fab! It’s super simple to make, takes only a few minutes, and if you make hummus as much as I do, you always have a ton of this liquid gold to use up. (Freeze it in ice cube trays if you are not going to use it all).

Aquafaba Mayo 

Ingredients:

  • 1/4 cup aquafaba
  • 4 tsp lemon or lime juice (or vinegar would work too)
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1 cup mild tasting oil (canola, grapeseed, light olive oil etc)

Directions:

Put aquafaba and spices in blender* and blend until it’s foamy and opaque. With blender on a low speed, VERY slowly drizzle oil into blender until you’ve poured the whole cup in, and the mayo is thick. That’s all there is to it. Now go make yourself a sandwich with a generous serving of this.

*you can also use an immersion blender if you prefer.

 

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4 thoughts on “Aquafaba Mayo

  1. Pingback: Vegan Spicy ‘Tuna’ Roll | Red Goes Green

  2. I’ll be making this soon, like tonight. I have my aquafaba cooling off. I made hummus from dried chickpeas and reduced the liquid by almost half (I have a tendency to use more water for simmering than I need) Anyhow, I’ll be linking to this page once the mayo is done. Thank you 🙂

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