My Aunt P made this for me and I’m hooked. I mourn for all the aquafaba I’ve thoughtlessly thrown away over the years. This recipe is so simple, and so good! I’ve used this vegan mayo almost every day, either drizzled over eggs or tossed in salads. This recipe is adapted from the minimalist baker, I encourage you to check out their many delicious vegan recipes.
Aquafaba is simply the viscous cooking water leftover from your canned or boxed beans, chickpeas, or other legumes. You can also use the liquid left over from cooking your own beans or legumes. Because of it’s similarity to egg whites, aquafaba has been used as an egg replacement in many sweet and savory recipes. Aquafaba will become foamy when you whip it, for an egg free meringue or creamy when emulsified into a mayo or aioli. Isn’t food science fascinating?!
Translation: Aqua = water, faba=bean
Tips for properly measuring aquafaba for a recipe:
- Vigorously shake the unopened can or box of chickpeas
- Drain chickpeas through a fine mesh strainer over a bowl
- Reserve beans for another time
- Whisk then measure the aquafaba
*Tips were adapted from americastestkitchen.com
Happy Cooking! Xo Liz
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Passive Time | 5 minutes |
| Servings |
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- 1/4 Cup Aquafaba
- pinch sea salt
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Dijon mustard smooth
- 1 teaspoon Lemon Juice fresh squeezed is preferred
- 1 Tablespoon Maple Syrup
- 3/4 Cup Grapeseed oil or a neutral oil like avocado oil or sunflower oil
Ingredients
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- Blend aquafaba, Dijon, sea salt, apple cider vinegar, lemon juice, and maple syrup on HIGH until frothy (about 30 seconds).
- Add the oil slowly to the blender, on HIGH speed until the sauce is creamy.
- That's it, you're done!
You can keep this “mayo” in the fridge for about 2 weeks.
I also made this with olive oil, and it has a stronger flavor profile, that would be delicious with grilled tuna or grilled asparagus.
