Go to the Recipe: No-Egg Mayo From a Can of Beans
By Jove, it works! Taste and texture both. If you’re skeptical, give it a whirl. Since I’m not a vegan I won’t have a lot of reason to make again, but as a food experiment it’s fun.
I’ll admit, I was a bit skeptical at first because I thought the end result would have a pronounced chickpea flavor. But I loved it. My can had about 130g of aquafaba, I just weighed 100g and proceeded with the recipe the end result was creamy and stable. I Tasted the next day so it definitely had the mayo texture. It wasn’t runny but the quantity speaks to how much I loved it lol. Thank you !
Loved this recipe- in fact I would appreciate more vegan recipes for when I cook regularly for my passionate vegan nieces
How much final mayo substitute does this recipe make?
1.5 cups
Icook my own chickpeas in an instant pot. 'after 24 hours of soaking, they only require 20 minutes of cooking. How does that work with your recipe?
Also, I tried it once but the liquid had been in the fridge for a week. It did not froth up.
Thanks for your help
how can i increase the shelf life of this product so i can use in my restaurant
Not sure where you are located Adil, but here we are only allowed to hold a prepped product in a restaurant for 7 days, which this will last that long for sure. If your looking to extend it longer than that you will need to figure out some additives and preservatives.
