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Quick, Vegan, Sauce
This Plant-based mayo is so versatile! Eat it plain or try this lemony garlic variation. This versatile sauce is great to top on grain bowls, burgers, or to top on sweet potato wedges.
What is Aquafaba Mayo?
Aquafaba mayo is a clean eating game changer. A homemade, egg-free mayo, using the liquid from chickpeas, emulsifying it with a neutral oil. This base aioli can be turned into any variations you can think of. Paleo sriracha, vegan pesto, Cumin and cilantro for a burrito, use your imagination!
Below you will find the base aioli recipe, followed by the Lemony Garlic variation.
Vegan Aquafaba Mayo
Makes about 2 cups
Ingredients:
1/2 cup aquafaba (liquid from a can of chickpeas)
1 teaspoon fresh lemon juice
3/4 teaspoon kosher salt
About 1 1/2 cups neutral oil (such as sunflower seed or grapeseed oil)
Directions:
Combine the aquafaba, lemon juice, and salt in a small bowl. Using an immersion blender on a medium-high speed, pour in the oil in a very slow, steady stream. The aquafaba should begin to stiffen and expand-this will take a few minutes; it will be smooth and thickened.
Transfer the mayo to an airtight container and store in the fridge for up to about a week.
Lemony Garlic Aquafaba
Makes about 1/2 a cup
Ingredients:
1/2 cup aquafaba
1 Garlic Clove
Zest 1/2 lemon
1/2 Teaspoon fresh lemon juice
Directions:
Combine all the ingredients in a small bowl and gently mix. Cover and store in a jar with a lid in the fridge for up to 1 week.
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