Aquafaba Facts

Don’t throw that water out after you cook chickpeas!

RECIPES: Aquafaba Mayonnaise

Aquafaba, the viscous water in which legume seeds like chickpeas have been cooked, can be used as a replacement for egg whites in some recipes, including meringues and marshmallows. It is also recommended for use in mayonnaise substitutes. Two tablespoons of aquafaba are recommended to replace one egg white. The nutritional content of aquafaba has not been well established because the discovery in 2014 of its ability to mimic egg whites is relatively new.

Source: Wikipedia

Recipe for Aquafaba MAYONNAISE

This one contains oil, and I don’t know of a suitable substitute, so if you’re oil-free, ignore this one! Suggested sweeteners are brown rice syrup, stevia, cane sugar or maple syrup. Suggested neutral oils are sunflower or avocado. Olive oil has a distinct taste, but if you like the taste of olive oil mayonnaise, it will work.

PREP TIME 5 min / COOK TIME none / NEED blender / MAKES 2 cups

INGREDIENTS 1/4 cup aquafaba / 1/4 tsp ground mustard / 1/4 tsp salt / 1 1/2 tsp apple cider vinegar / 1 Tbsp sweetener / 3/4-1 cup neutral oil

aquafaba mayonnaise
  1. Blend 1/4 c AQUAFABA, 1/4 tsp GROUND MUSTARD, 1/4 tsp SALT, 1 1/2 tsp APPLE CIDER VINEGAR, and 1 Tbsp SWEETENER until frothy.
  2. With blender on lowest speed, drizzle 3/4 – 1 c OIL into the mix until desired thickness is achieved.
  3. You can serve immediately, but it will thicken more if you refrigerate at least 4 hours before serving.
  4. Store up to 2 weeks refrigerated in sealed container