This week we are shining our ThermoFun Member Spotlight on Judy Mather!
Judy is a ThermoFun Club Member and shares with us her Aquafaba Mayonnaise. A fabulous recipe for vegans or those who cannot eat eggs in a traditional mayonnaise,
Judy says:
“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!”
Great uses for mayonnaise are my Seafood Sauce, Tartare Sauce, Olive Medley and Feta Dip, the Pancetta & Asparagus Pasta Salad and Spinach Cob Loaf Dip.
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!
Ingredients
- 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, powder
- 2 tsp lemon juice
- 1 level tsp salt
Instructions
- 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 until 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 a thicker consistency.
- Proceed to make a dip, salad, slaw or hummus without washing the bowl.
- Keeps well in the fridge for several weeks.
If you enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
If you have a favourite recipe to share than please contact us and you could be featured in one of our Member Spotlights! We love to share!!! 
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
I love how this mayo isn’t ‘eggy’. Perfect to have with a Caesar salad which already has an egg in it, a BLET or egg and lettuce sandwich.
Thank you Sue! Yes it’s a great mayo! 🙂
I didn’t think this would be great, but yum! Thanks for another winner Leonie!
Pleased you enjoyed it Leisa! Thank you. 🙂
Don’t wash the bowl after making the mayonnaise, go straight to making a coleslaw. Anything to save on dishes.
Thank you Sue yes a great tip! 🙂
I’ve found that the aquafabba freezes and thaws well with no apparent effect on its binding ability. Handy to have in freezer if not needing to make mayo straight away.
That’s great to know Sue that it freezes well! Thank you!
Mmmm so delicious! But I couldn’t get it to thicken? Whipped and whipped- any tips?
Made this again today but decide to optimise the nutrition. Added a big tablespoon of the mixed beans I got the aquafabba from. Nice stiff mayonnaise with a bit of texture and substance.
Great idea Sue. Enjoy! 🙂