This week we are shining our ThermoFun Member Spotlight on Judy Mather!
“Aquafaba (‘bean water’) is the liquid part of a can of chickpeas, cannellini beans, kidney beans or 4-bean mix. It is used in place of eggs in cooking and baking and is an excellent cheap alternative for vegans and people with egg allergies.
I first learnt about aquafaba a couple of years ago when my son was going through one of his intermittent vegan phases, and as an Extreme Food DIYer, I was keen to see what I could use it for. Search online and you’ll find loads of recipes for Aquafaba everything – meringues, marshmallows, cakes, royal icing and so much more.
This recipe for mayonnaise was shared on the Facebook Group Aquafaba (Vegan Meringue – Hits and Misses!) but the original recipe was in German so I translated it and gave it a try. Instant success and now I prefer AF Mayo to whole egg mayo … even when my son isn’t vegan!”
Immediately after you make your own mayonnaise – place some steamed chicken into your TM bowl and shred it on reverse and voila you have instant yummy chicken mayo!
I have many recipes that require a can of chickpeas with many opportunities to keep the aquafaba!
- 250g grapeseed oil (or any oil except olive oil)
- 85g aquafaba (the liquid contents of a can of chickpeas, cannellini beans or other beans, or if you cook your own reduce the cooking liquid so it's thicker)
- 1 tsp mustard
- 2 tsp lemon juice
- 1 level tsp salt
- Weigh oil in TM bowl and set aside into a small jug.
- Place aquafaba, mustard, lemon juice and salt into TM bowl.
- Insert butterfly. Mix 1 min / speed 3.5.
- Scrape down bowl and lid.
- Slowly drizzle the oil onto TM lid with MC in place, so the oil drips into the bowl 5 mins / speed 3.5. When all the oil has dripped into the bowl, remove butterfly, scrape down bowl and lid and mix 1 min / speed 5.
- Scrape down and repeat if you want it thicker.
- Proceed to make a dip, salad, slaw or hummus without washing the bowl.
- Keeps well in the fridge for several weeks.
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Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.