Light and fluffy vegan mayonnaiseBy Chatelaine
Aquafaba, Latin for bean water, is famous among vegans for its fluffy magic goodness. Technically, it’s the viscous liquid that comes in a can of beans or legumes like chickpeas (or from cooking them), and it can be used as an egg white substitute in vegan cuisine. Its main claim to fame is that it whips into a frothy foam that’s perfect for meringues, mousse, airy waffles and this velvety vegan mayonnaise.
- 3 tbsp aquafaba , (reserved from a can of chickpeas)
- 1 tbsp lemon juice
- 1 ½ tsp mustard , Dijon
- salt , to taste
- 2/3 cup canola oil
- In a blender, whirr aquafaba with lemon juice, mustard and a pinch of salt.
- With the blender running, gradually pour in canola oil through the lid opening.
- Blend until thick, about 1 min.
- Transfer mayo to a sealed container and refrigerate for up to 1 week.