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