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Egg-free Mayonnaise with Aquafaba

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Ingredients

60 ml Aquafaba
200 ml Sunflower oil
pinch Salt
1 tsp Lemon juice and then to taste
1/2 tsp Dijon mustard

Egg-free Mayonnaise with Aquafaba

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • Easy

Ingredients

Directions

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After making hummus, you will have chickpea liquid, or aquafaba, left. It is used to replace eggs in baking, for making meringue, marshmallow, and fantastic mayonnaise. It tastes just like classic mayo, but has a much lighter consistency. To make this mayo, you need just 10 min and a couple of basic ingredients. 

To blend it, you can use a food processor (like I do), blender, or mixer. The first blend is the most important one (you don’t have to blend too long, only until the mixture is white) and then add oil in batches while blending. You will take the hang of it quickly. This mayo always turns out great.  Highly recommend!

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Steps

1
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In a clean and dry food processor or blender, add aquafaba, salt, mustard, and lemon juice. Blend briefly into the white and thin mixture. Add about 1 tsp of oil, and blend briefly again. Keep blending, adding oil in batches (1 tbsp at a time) until white and fluffy. Taste, add salt and lemon juice to taste.
Use and keep like traditional mayonnaise.

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Hummus
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Cassava Crepes (Gluten-free, Dairy-free, Paleo)
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Hummus
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