Mayonnaise, dairy free, egg free with Chickpea Water

You will love this creamy zingy mayonnaise, dairy free and egg free  it’s made with Chickpea water. It’s simple to whizz together. There are a couple of videos to get you on your way.

Chickpeas are one of the foods I completely love. They are something I can use in almost every area of my cooking, and that includes desserts too!.

I’ve made chocolate cakes, meringues, hummus and plenty of this amazing Mayonnaise with them.

Chickpea water is a great substitute for eggs as it whips up into a frothy meringue like mix when beaten. That’s how this mayonnaise works.

These little gems are the perfect food for everyone but most especially if you would like to eat vegan food. They not only contain a great deal of roughage but they are proven to have an advantageous effect on your gut flora.

Eat the peas and use the water to make all kinds of things including this fabulous mayonnaise. That means you can make a salad out of the peas and mayonnaise out of the water. Works so well together!  I love this because it can save not only waste, by allowing you to make your own mayonnaise in minutes with just the cost of a cup of oil, it’s awesome.

You will not believe just how easy it is. You can flavour it in any way you like. Try the basic recipe first get it right then go back and experiment with flavours.  Try using a flavoured oil maybe a bit of chilli oil or curry, saffron, tomato paste, wasabi or cumin. I added a small avocado to it once it was made. I added the avocado and blitzed again with the stick blender. A drop of extra lemon juice gave it zing and then I had an avocado puree that doesn’t go brown! I can use it as a mayonnaise or as a dip with chips or just slather it onto a taco. The possibilities are endless. It also keeps much longer than traditional mayonnaise because there are no eggs.

This is the best. I know you are going to love it.

Here are the videos. Watch and be amazed.

How to make Mayonnaise with Chickpea Water

**This video has sound.

Mayonnaise, dairy free, egg free with Chickpea Water

Don't waste the water from your chickpea can. Make Mayonnaise! This recipe uses a stick blender. make creamy mayonnaise that uses no eggs. It lasts in the fridge for weeks. Add flavours you love like chipotle chilli, tomato paste ( for prawns) or avocado)

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Total Time 5 mins

Course Dressings, video

Cuisine Vegan, Salads

Servings 1 1/2 cups

Ingredients

  

• 80 ml chickpea water 4 Tablespoons
• 10 gm dijon mustard 1 large teaspoon
• 20 ml lemon Juice 1 tablespoon or more to taste
• 1/2 teaspoon sea salt or a small pinch, to taste for granulated salt
• 250 ml oil Rice bran or vegetable or nut oil (1 Aust cup)

Instructions

 

• Put the water, dijon, salt and lemon juice in to the jug.
• Follow this with the oil. Put the immersion blender to the bottom of the jug and turn it on
• As the liquid thickens and turns white lift the blender to incorporate all of the oil and blend till white and thick. This will take approximately 1/2 a minute.

Notes

Follow the directions and wait for the oil to rise to the top before blending with a stick blender. If you do this it will be perfect every time

To make aioli add 2 cloves of garlic letting it sink to the bottom. It will be pureed up with the chickpea water. Add extra salt and lemon juice to bring up the flavour.

How to make Chickpea Mayonnaise video appeared first on My Kitchen Stories. An original recipe.