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Discover the recipe for vegan aquafaba mayonnaise, easy and without eggs
Anyone who follows a vegan diet or anyone who cannot eat eggs cannot fail to know that valid help in the kitchen in the preparation of sauces and desserts comes directly from legumes.
We’re talking about aquafabathe cooking and conservation water of chickpeas and beans. Whether they are cooked at home or purchased pre-cooked in glass jars, their water has incredibly thickening properties, so much so that it is used in the kitchens of many chefs, amateur and otherwise, as a base for cakes, mousses, savory creams and flavored mayonnaises.
Many restaurants that also offer vegan options make aquafaba a fundamental element of their preparations, to offer their customers an original and tasty gastronomic experience as a valid alternative to dishes which, traditionally, require the use of raw materials of animal origin.
Eating well, healthy and vegan is possible. Let’s find out how with this simple recipe!
Spices are a food widely used in the culinary tradition of Eastern countries and their function is to enhance the flavor of the dishes we bring to the table. Have you ever tried to flavor a cream with turmeric?
Try doing it with the vegan mayonnaise super light with aquafaba! The result will amaze you!
From a can of chickpeas, obtain 20 ml of aquafaba and place it in a container with high sides. Add some lemon juice and blend with a blender, then add the seed oil slowly without stopping blending, until the mixture is whipped. Add a teaspoon of mustard and salt to taste, blend to combine until you reach the thick and creamy consistency typical of mayonnaise.
Enjoy your vegan mayonnaise with baked vegetable sticks and offer it as tasty appetizer during the aperitif: the result is guaranteed!
A point of reference for vegan cuisine in Italy, it spreads the principles of plant-based nutrition making it accessible to everyone, with an elegant and sunny style. Positive vibes always and anyway!