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!
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.
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Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.