Chickpeas water to make a vegan mayo? Yes!
This is officially my first attempt to make a recipe using aquafaba. I’ve read a lot about the wonders of the chickpeas water, especially from Zsu Dever’s Aquafaba book and I believe is one of the funniest and satisfying ingredient you can find on a vegan diet.
For this version I took inspiration from the Minimalistbaker.com: it’s a quite fluffy soft mayo that you can store for a couple of days (though mine lost volume once cold). I’ve tried another version more thick and compact that I will show in the future in another video.
“Generally, the term aquafaba refers to liquid from cooking legumes, like the liquid in a can of chickpeas, or liquid from cooking dried beans at home. The liquid is very close to the consistency of raw egg white and can be used in many recipes in very much the same way. You can bake with it, whip it and make meringues, make marshmallows or cheese with it, or use it as a raw fluff.”
- · the liquid of chickpeas can (should be around 60 ml)
- · 1/4 tsp (teaspoon) cream of tartar
- · 1/2 tsp salt
- · 1/2 Tbs fresh lemon juice
- · 1 and 1/2 tsp apple cider vinegar
- · 1/4 tsp ground mustard
- · a pinch of cayenne pepper
- · 1 Tbs agave syrup (or maple syrup, rice syrup)
- · 180 ml vegetable oil
- Add into a large bowl all the ingredients except the oil.
- Blend the mix with a hand mixer at maximum speed until the consistency it’s white, creamy and soft (it takes up to 6 or even more minutes, don’t give up!).
- Slowly add the oil while mixing until totally incorporated. It would take up to 10 minutes.
- Store in a glass jar.
Tips: I find rice oil the best one for its neutral light flavor and properties.