Vegan Mayonnaise Made with Chickpea/Pea Aquafaba
A light dressing made with aquafaba from canned peas! Many home cooks never buy mayonnaise — they make it themselves from natural, fresh ingredients. There are many homemade mayonnaise recipes, and this simple recipe for vegan mayonnaise without eggs or milk is an interesting one.
Cooking method
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Step 1:
Get the ingredients ready. You could say this mayonnaise is made from a "leftover" — the liquid from a can of peas that we'd normally pour down the drain. This liquid, or the cooking water from legumes (peas, beans), is called aquafaba. It makes a wonderful salad dressing. You can use the ready liquid from canned legumes, or boil beans or peas yourself and use the resulting cooking water.
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Step 2:
Pour the liquid from the canned peas (the aquafaba) into a bowl or blender beaker, add the sugar and salt, and pour in the apple cider vinegar. If you don't have apple cider vinegar on hand, you can use lemon juice. Blend the ingredients with an immersion blender for about 1 minute. It's important to use this particular appliance.
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Step 3:
Then pour in the vegetable oil in a thin stream (to make the product healthier, you can use olive oil). Blend the mixture again, this time for about 3–4 minutes. The mixture should turn snow-white and grow in volume. The consistency of this mayonnaise comes out like a thin sour cream.
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Step 4:
If you want the mayonnaise thicker, increase the amount of oil, but add it to the mixture in small portions while blending. Keep in mind, though, that the finished product will be higher in calories.
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Step 5:
Add the prepared mustard and blend again until smooth. If you like, you can add other spices and seasonings to taste — some add turmeric for flavor and color. Mix once more. The mayonnaise is ready. Put it in the refrigerator for an hour; once chilled, the sauce will become thicker. You can use this dressing to serve with soups or hot dishes, or to dress salads. Enjoy!
- I really liked this version of vegan homemade mayonnaise without eggs or milk, made with the cooking liquid (brine) from canned green peas. You can make it with the liquid (the cooking water from canned legumes), otherwise known as aquafaba, from any legumes: beans, chickpeas, etc.
- Important! Aquafaba isn't just vegetable broth. It's essentially plant protein. Legumes in particular contain this protein in large amounts. That's why the cooking liquid from legumes can replace egg white — it has similar properties and whips up beautifully. If you use plain vegetable broth for this recipe, or the liquid from canned non-legume vegetables (corn, for example), the mayonnaise won't whip.
- Hard to believe, but aquafaba mayonnaise comes out very tasty, practically indistinguishable in flavor from good store-bought mayonnaise.
- Some people who try this mayonnaise may detect the characteristic taste of canned peas, but with the right spices you can mask any unwanted flavors and smells.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Brine - 1 kcal/100g
- Prepared mustard - 418 kcal/100g
