Aquafaba mayonnaise/ Eggless mayonnaise

Have you heard of Aquafaba? I am sure you have some idea about this egg substitute that awed the vegan community. A couple of months ago, I read about this in a post by Poppy of http://bunnykitchen.com and I was fascinated by it. I recently, had a sudden urge to try it.

mayoAquafaba is the briny liquid found in a can of beans. It is the viscous liquid surrounding the beans and the thing you discard before using beans. We ignorantly poured that precious liquid down the drain not realizing its extensive use. Now, there is good news for that slimy water. It works as a binder, leavening agent and emulsifier, exactly like egg whites. It can be whipped up into a fluff to make all kinds of amazing things, from meringues, marshmallows to cakes. Oh my, who would have thought! I would call it an incredible discovery!

Vegan mayonnaise on bread The idea that the juice of legumes in a can has all the protein and performance of an egg is tantalizing and hard to believe. It started working and emerged as a meringue craze. Thanks to French chef Joël Roessel who experimented with it.  Goose Wohlt, an engineer and food lover coined the word aquafaba, a Latin term for bean liquid. There is an entire Facebook group, “Vegan Meringue – Hits and Misses!” dedicated to experiments with aquafaba.

Naturally, I was intrigued by the use of this vegetarian egg replacer and tried making mayonnaise with it. I don’t like the real mayonnaise from a jar as I assume, the taste of egg yolks and oil is not my thing. There is a jar in my refrigerator that has oil separating from the mix as it was taken on a trip and got shaken. It is left untouched for a long time as it looks unappetizing. I have to throw it away.

So, I wanted to try this to check its taste and find out if it will occupy a place in my diet. I followed a recipe from  peanutbutterandvegan.com but made some small changes like adding a bit of coconut oil thinking it would help solidify it faster. I learned a few things from my experiment that I will share with you.

Ingredients

  • 1 tbsp apple cider vinegar or white wine vinegar
  • 1/2 tsp ground yellow mustard
  • a pinch of salt
  • 1/4 cup liquid from a can of chickpeas
  • 1/2 cup neutral vegetable oil like corn or canola
  • 1/4 cup coconut oil
  1. Take a glass jar and add vinegar, ground mustard and salt mix well.
  2. Pour chickpea liquid and blend well using an immersion blender.
  3. With the hand-held blender running, pour oil in a thin stream to emulsify.
  4. Finally, add melted coconut oil if you like the taste or use the same vegetable oil in a stream until the mixture is thick.
  5. Use it lavishly on toast or make a sandwich.

Quick tips:

* If you use any neutral oil, it tastes like regular mayonnaise. So use a light tasting, less colored oil. (My coconut oil imparted a strong flavor not familiar with mayo but making it very special.)

* Work with ingredients at room temperature to make the process quicker.

* Pour the oil slowly to make a thick mayo. I used a cup with a spout to pour the oil onto the stem of the blender.

* Low-sodium beans juice is better if salt is not required in the recipe. I used a salty liquid and had to reduce salt in my mayo.

Whipping aquafabaI used a glass jar to make it and store it. Use any narrow long container as there will be a lot of  splashing as it blends. Transfer the mayo to a jar and store in the refrigerator. It will thicken up after a while.

The juice in which you boil beans can also be used in whipping up the miracle egg mix instead of taking it from a can. The idea that the juice of legumes in a can has all the protein and performance of an egg is tantalizing and hard to believe.

Generally, it is the water from white beans and chickpeas that yield the best result because they have a light color and flavor. Other legumes can also be used in some preparations where the color is not a priority.

You can use this mayonnaise, the creamy, versatile condiment on fresh bread or to assemble a burger. Use this instead of mayonnaise in any recipe. This whipped up canned beans liquid can be made into all kinds of amazing dressings and sauces like Ranch dressing, Tartar sauce and Caesar dressing. Adding herbs and spices improve its taste. Use these dressings on salads and pasta dishes.

Tomato on vegan mayoI tried my vegan mayonnaise on toasted brown bread with fresh tomato slices and cucumber. It was stunning!

Vegan mayonnaiseHope you are all geared up to try this! It is really fabulous that the liquid in a bean can has opened up a whole new world of food possibilities for vegans. I wanted to try it in other recipes too, especially in a cake where a lot of eggs are used. Expect that recipe soon!

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About coconutcraze

I'm obsessed with coconuts!
This entry was posted in comfort food, Dressing, Easy recipe, Gluten free, International recipe, Not just for kids, Vegan and tagged , , , , , , , , . Bookmark the permalink.

28 Responses to Aquafaba mayonnaise/ Eggless mayonnaise

  1. Trudy says:

    Great idea, less fattening and less cholesterol!!

    Liked by 1 person

  2. Antonia says:

    I have never hear of Aquafaba. How cool! I can’t wait to give it a try 🙂 Thanks for sharing!

    Liked by 1 person

  3. This sounds amazing! Who knew! I am super intrigued to try it! Not only for vegetarians but also for health conscious ppl! Awesome thanks for sharing!!

    Like

  4. coconutcraze says:

    I know, egg is used in so many dishes and this gives everyone a chance to enjoy them. I am wondering what would be the next discovery in the food world!

    Like

  5. Angie says:

    So, does it taste like the regular mayo? ‘Coz I could do without mayo in my diet, seriously. But then mayo is a must in almost all of my sandwiches! I first heard about this amazing aquafaba from laura@theveggiesideofme. She even made cookies with it! I’d love to give this a try.

    Liked by 1 person

  6. Ooh, how interesting! I’ve used the juice to make a mousse but haven’t tried mayo, I’ll definitely give it a go 🙂 thank you, and thank you for bringing this along to this week’s Fiesta Friday!

    Liked by 1 person

  7. Jhuls says:

    What a lovely idea for an eggless mayonnaise. 😀

    Liked by 1 person

  8. coconutcraze says:

    Thank you, Jhuls! 🙂 After the taste test, my son said it is not fatty enough. I guess, that is the whole idea!

    Like

  9. Loretta says:

    Wow, how very clever, I don’t think I’ve ever made a home made mayonnaise, so will definitely be trying this.

    Liked by 1 person

  10. Love aquafaba mayonaisse! I usually have the ingredients, so even if I run out of Just Mayo, I can still make it. Have you tried aquafaba butter yet??

    Liked by 1 person

  11. coconutcraze says:

    No, I would love to try making butter with it. Thank you Lacey for the suggestion! Do you have a recipe?

    Like

  12. Looks amazing. . Yummm

    Liked by 1 person

  13. Mayo without egg s new to me.. Perfect for vegetarian

    Liked by 1 person

  14. coconutcraze says:

    It tastes good too!

    Like

  15. tummyguide96 says:

    Hi Sridevi! I recently nominated you for the Lovely Blog Award, you can see the rules here:
    https://tummysguidetodininghall.wordpress.com
    All the pictures from your posts look so yummy, I have yet to find the time to try one!

    Like

  16. Pingback: You may say “what-the-aquafaba?!” & then try my creamy 2-minute Green Princess dressing. |

  17. Thank you for educating me about aquafaba! I keep seeing references to it but I didn’t have a need to make meringues so I have not been using it. But this is a great idea for mayonnaise. I’ll try making some soon.

    Like

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