I am not anti-egg but I don’t eat too many. I like eating desserts without animal protein or dairy and aquafaba is an incredible replacement option for the egg in any recipe.
Aquafaba, for those who don’t know, is the juice from a can of beans. It started as water that was added to the beans when they were both placed in the can. It became this thick starchy liquid from cooking of the beans in the can.
Aquafaba can mimic an egg in a variety of ways. You can use it to thicken, you can emulsify it, foam it, whip it and use it to bind. While you can use any can of beans, most people use chick pea liquid or white bean liquid because it works the best. I have used pinto and black bean liquid with great results.
Aquafaba is my go to when I make my own mayonnaise. I have posted a recipe for chocolate chip cookies using aquafaba and there are so many more recipes online for cakes, meringues, mousse, whipped cream, icing and the list goes on.
I will caution that some of the recipes are not a straight replacement and may have other ingredients that are new to you to help stabilize the recipe. It’s always fun to experiment but I am very particular about the ingredients I use, so for my recipes, they will be pretty basic, only using the healthiest ingredients you would normally find in your allergen friendly cupboard.
This blog offers a very simple and delicious mayonnaise recipe using aquafaba instead of eggs. You can use a regular blender but I prefer to make my mayo with an immersion blender. I also prefer to make my own mayo so I can be sure to use a non-seed oil.
½ can of Trader Joe’s organic chick pea liquid
1 tsp of organic Frontier mustard powder
½ tsp of organic Frontier coriander
1 tsp Pink Himalayan Sea Salt
16 oz of Organic Spectrum peanut oil
2 tbsp Organic Lemon Juice
1 tbsp Maple Syrup
Add all the ingredients listed in the base group to a tall container and mix on the lowest speed with your immersion blender or on the lowest speed in your regular blender until combined. You never want to whip mayo at a high speed because it won’t emulsify.
Slowly drizzle in the oil and continue to mix until you have added all the oil and the mixture is thick and resembles mayo.
Then add in the lemon juice so it won’t spoil and the maple to give it a slight lift in flavor. Mix some more to fully incorporate.
Transfer to a clean jar with a tight-fitting lid and store in the refrigerator just like you would store bought mayonnaise.