Vegan Challenge – “Mayonnaise”

I have discovered the magic ingredient used among many vegans….Aquafaba a.k.a. Chickpea (or any other bean) water. Whether you’re cooking or baking, aquafaba has similar consistency of egg/egg whites. Hence…vegan mayo!

Vegan “Mayonnaise” (original recipe herefrom the New York Times)


• 1/4 cup Aquafaba (1 can of chickpeas will yield about 1 cup)

• 1 teaspoon white vinegar

• ½ teaspoon fine salt

• ½ teaspoon sugar

• 1 teaspoon lemon juice

• 2 teaspoons Dijon mustard (or mustard powder)

• ¾ cup sunflower oil


1. Drain the chickpeas, reserving the bean liquid. (Save chickpeas for another use.) Measure out 1/4 cup of the bean liquid (aquafaba) in a large glass measuring cup. Add vinegar, salt, sugar, lemon juice and dry mustard.

2. Using an immersion blender, mix until combined. With the blender running, very slowly drizzle in the oil in a thin stream. It should take at least 5 minutes to add all of the oil. The mixture will emulsify and thicken.



Natural Groove Gal

Next week: Crispy Veggie Wontons


Vegan Zucchini Bread – moist and delicious!

Head over to Show Me The Yummy for this amazing vegan zucchini bread recipe. No dairy and loads of flavour! 

Using Chia seed “egg”, coconut oil and almond milk…it’s delicious and nutritious! Super moist and an instant favourite around here.

Love your food 🙂

Your, Natural Groove Gal