Looking to make your own eggless mayo at home? For a steady supply, cook up a batch of chickpeas and freeze the cooking liquid (aka aquafaba) in 1/2 cup portions. Chickpea juice plus vegetable oil equals magic. (Recipe adapted from the Minimalist Baker.)
- 1/2 cup aquafaba
- 1/2 t salt
- 1/8 t onion powder
- 1/8 t garlic powder
- 1 T apple cider vinegar
- 1 1/2 cup sunflower oil
Combine the aquafaba, salt, onion and garlic powders, and vinegar in a tall hinged jar. Blend with an immersion blender, then slowly add the oil. At the point where you have added just about all the oil, expect to see the mixture thicken. The mayo will thicken a bit more when it has been refrigerated.
Vegan in Place 