“Food, to me, is always about cooking and eating with those you love and care for.”

~ David Chang

PLANT BASED MAYONNAISE

 

PLANT BASED MAYONNAISE WITH AQUAFABA

Prep Time 10 mins
Course Dressings, Sauces
Cuisine American, European, Global

Ingredients
  

  • 60 ml aquafaba - the liquid from a tin of cooked chickpeas
  • 1 tsp apple cider vinegar
  • 2 tsp agave nectar
  • 1 tsp prepared mustard
  • 180 ml light vegetable oil such as sunflower
  • Good pinch sea salt
  • Ground white pepper

Instructions
 

  • In a tall jug or jar, blend the aquafaba with the vinegar, salt and mustard using a stick or immersion blender until frothy
  • With the blender on, begin to drizzle a slow stream of the oil into the aquafaba mixture
  • Keep blending and don't be tempted to add too much oil at once
  • Blend in the agave syrup
  • Keep blending until a thick creamy mayonnaise is formed
  • Season with a little white pepper and taste for salt

Video

Keyword Dressings, Salads, Sauces
Aly Challoner-Jones Digital Coach & Trainer Annecy France

ABOUT ALY

I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for meat free cooking and this quickly became my speciality throughout my cooking career.

I continue to cook today, teaching people to create fabulous meat free meals via Aly CJ Cooks Club and Online Vegan Cookery School.  I also provide vegan consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!

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Let me know if you make the recipes on my website. Tag me on Aly CJ on IG hashtag #alycjcooks  or Aly CJ on Twitter and Pinterest loves all pins veggie! I’d love to see what you create ❤️