Thursday, December 7, 2017

Vegan Aquafaba Mayonnaise

We use a lot of chickpeas in our house, in everything from hummus to salads.   Up until a couple of years ago, it never occurred to me to use the leftover chickpea brine for anything, let alone as an egg substitute in both savoury recipes and desserts.   It turns out aquafaba, which is latin for “water bean”, aka bean water, makes a great replacement for recipes that call for egg whites. This past summer I tried a lemon meringue pie with aquafaba meringue, and delicate aquafaba macarons – the quality was so close to recipes made with egg whites it was hard to tell the difference.
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