Hopefully this month I will be able to post more and read my favourite blogs too. I guess it will be more of Aquafaba recipes. Last month I was caught up with too many things sigh, also I cooked allot, eat a lot uff. Ok coming back to the recipe you all know that I am trying to be vegan and I am almost vegan 99 percent I am vegan I must say, very rarely do I eat anything dairy, maybe ice cream once in a while I am trying to make vegan ice cream too hopefully will do that soon.
OK let to me tell you about AQUAFABA, is just chickpea water or when you buy canned chickpeas the water in the can be used as a magic ingredient, its mostly used for replacing eggs and the result is awesome, its magic I must say and I am the most happiest because we can make many things with this which a vegan would have though it was impossible but with AQUAFABA everything is possible ok let’s make the mayo.I searched a lot on the net but finally made the way I want with the what ingredients I had in my pantry.
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 5 minutes
makes: 1/2 cup
WHAT YOU WILL NEED
Aquafaba – 2 tbsp (reduced Aquafaba) see notes)
Apple cider vinegar – 2 tsp
Salt – ½ tsp
Chickpeas – 5 to 6 (optional)
Mustard sauce – ½ tsp
Coconut oil – ½ cup
Veg oil – 2 tbsp
HOW TO MAKE
We need to blend everything together, so put everything in a bowl and blend it for 1 or 2 minutes or until smooth and its ready to serve.
Once the mayo is kept in the fridge it looks like this……
Cook the chickpeas in cooker and once done drain the water, boil the water, reduce I cup of Aquafaba to 3/4th cup and then you can use it; you can store it in the freezer up to a month.
Also when you buy canned chickpea just drain the chickpeas and use the water by reducing 1 cup to 3/4th cup and use the magic ingredient.
If you don’t have mustard sauce, just add 1/2 tsp mustard seeds.
Instead of apple cider you can use lime juice.