Editor's Note: Aquafaba refers to the liquid of canned chickpeas, or the liquid leftover from cooking beans at home. This Aquafaba Mayo is a vegan, healthier alternative to mayonnaise.
Once the Aquafaba Mayo is ready, try adding one of these flavor variations:
- 1 clove minced garlic (to turn it into aioli)
- 1-2 teaspoons miso paste
- Chipotle chili powder, to taste
- Sriracha sauce, to taste
- Spices such as smoked paprika, cumin or fresh herbs
- Prep Time
- 1 cupServings
- 3 tablespoons aquafaba
- 1 tablespoons apple cider vinegar (I use raw)
- 1/2 teaspoon ground mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon pure maple syrup
- 3/4 cup neutral tasting oil (I use avocado oil)
1. Mix auquafaba, vinegar, mustard, salt and maple syrup in a bowl or large glass measuring cup (preferably something deep to prevent mix from splattering) with an immersion blender until incorporated.
2. Drizzle in oil slowly, 1/4 cup at a time, continuously mixing with the immersion blender. Mixture will start to become pale, thick and creamy as you keep mixing, until it reaches the consistency of mayonnaise.
Adapted from Facebook page: Vegan Meringue-Hits and Misses’ files, recipe by Hunter Noffsinger