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Aquafaba Mayo

Aquafaba, which is the liquid in which dried beans are cooked, is a common vegan egg replacement. Here, it's used along with Dijon mustard, paprika, turmeric, and more to make a flavorful mayonnaise-like spread.

By Robin Asbell | Experience Life

Yield about ¾ cup
Prep Time 8 hours or overnight (soaking)
Cook Time 40 minutes

Ingredients

2 tbs. dried chickpeas
1 ½ cups water, divided
2 tsp. Dijon mustard
2 tsp. freshly squeezed lemon juice
½ tsp. granulated sugar
½ tsp. sea salt
¼ tsp. paprika
⅛ tsp. ground turmeric
¼ cup extra-virgin olive oil

Directions

STEP 1

Place the chickpeas in a small bowl and add ½ cup water. Let soak overnight at room temperature. Drain and rinse.

STEP 2

Place the chickpeas and the remaining water in a blender and secure the lid. Blend on high speed until smooth, then scrape the chickpea purée into a small saucepan and bring to a boil over medium heat, stirring often. Reduce the heat and simmer, stirring often, for 20 minutes to cook the beans (the mixture will thicken slightly).

STEP 3

Scrape the chickpea mixture into a measuring cup and, if necessary, add enough cold water to make ½ cup. Let cool to room temperature.

STEP 4

Transfer the chickpea mixture to a blender and add the mustard, lemon juice, sugar, salt, paprika, and turmeric. Secure the lid and blend until mixed, stopping to scrape down the pitcher as necessary.

STEP 5

Remove the lid plug, then continue blending on low speed while very slowly pouring the oil through the lid opening. Purée until smooth.

STEP 6

Transfer the mayo to a jar and refrigerate for at least two hours, until set to a firmer texture, or for up to one week.

For more recipes you can make in your blender, visit “6 Creative Blender Recipes (That Aren’t Smoothies!)“.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

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