Aquafaba, or water drained from chickpeas or other legumes, can be used in many dishes like an egg substitute. Here is a recipe for aquafaba mayonnaise that is both easy to prepare and very tasty.
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Ingredients
Aquafaba Mayo
- 1/4 cup aquafaba
- 1 tsp vinegar
- 2 tsp mustard powder
- 1/2 tsp salt
- 1/2 tsp coconut sugar (or equivalent sweeter, if desired)
- 1 1/2 tsp fresh lemon juice
- 3/4 cup coconut oil
Ingredients
Aquafaba Mayo
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Instructions
Prepare Aquafaba Mayo
- In the bowl of a food processor, add all ingredients except the oil.
- Melt the coconut oil in a microwave if it is solid in texture.
- Slowly add the liquid oil to the food processor while pulsing. Do not rush this part, the ingredients need to emulsify and if you add the oil too fast it will separate.
- Keep up to 1 week in the fridge.
Prepare Aquafaba
- Soak a cup of dried chickpeas overnight. This step is actually optional if you are short on time. The soaking helps the chickpeas cook faster. The unsoaked chickpeas will yield results just as well without overnight soaking.
- Add chickpeas to a pot and cover with water approx. 2 inches above chickpeas. Once your water reaches a boil, reduce to a simmer. Allow your chickpeas to cook until soft (think the consistency of canned chickpeas).
- When your chickpeas are soft, remove them from the water but keep the water on the stove to reduce.
- The remaining water should cook until reduced to about 2 cups. Allow to cool and refrigerate or freeze for storage.
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