This recipe comes to us from 2019 Hazon Food Conference Presenter Liz Rueven.
Making aquafaba mayonnaise involves using reserved liquid from canned beans. It’s a great no-waste option and a creative solution for vegans. Note that it will be less thick than store bought mayo. This recipe is parve and vegan.
It’s best to use liquid from chickpeas or white beans as they yield a more aesthetically pleasing mayonnaise than what blends up from darker beans. Nobody wants a muddy looking mayo.
- ¼ cup aquafaba
- 1 tablespoon apple cider vinegar
- 1 rounded teaspoon Dijon mustard
- ½ teaspoon fine grain sea salt
- ¾ cup neutral flavored oil, like grapeseed
- Combine aquafaba, apple cider vinegar, mustard and salt in the bowl of a stand mixer*. Whip, using the whisk attachment, on medium speed until the aquafaba gets foamy. Kick it up to medium- high speed until it gets thick, very foamy and soft. Loose peaks will form after about 10-20 minutes.
- While the mixer is running, add ¼ cup of the oil, drop by drop, and then slowly add the remainder of the oil in a thin, steady stream.
- Transfer mayonnaise into a covered container in the refrigerator, allowing it to set slightly before using (about 30 minutes). It may be stored in the fridge for up to 5 days.
NOTE: To spice up your aquafaba substitute 1 tablespoon freshly squeezed lime juice for the vinegar, stir ¼ teaspoon chili powder, ⅛ teaspoon smoked paprika, and ½-1 teaspoon cayenne pepper into the finished mayonnaise.
*A powerful blender or an electric hand mixer may be used, also.
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