Recipe: Plant-based Mayo (nut/soy free)

Been meaning to make this aioli - garlic laden mayo - for quite some time. Finally got to it and once again the declaration comes: Heaven in my Mouth.

Do give it a go, you literally cannot tell that it's not made of eggs, though it looks, feels and tastes like the real deal, and is done within 10 minutes (max). ;)

You'll need:

6 tbsp Aquafaba (chick pea brine)**

1 tsp salt

6 cloves garlic

3/4 grapeseed oil*

1/4 cup olive oil

1/2 tsp mustard (optional)

by all means, add your favorite herbs/spices.

An immersion blender, and tall narrow container (nutribullet also works)

Directions:

Blitz together garlic, lemon and salt

Add Aquafaba, blitz until it starts to thicken

With blender still running, add oils 1 tbsp. at a time, waiting til incorporated before adding next spoon. (You can add more at once as your mixture becomes more mayo like, just don't dump in all the oil at once.)

Add mustard and herbs/spices, anything else you fancy, & adjust salt if need be.

Et voila, c'est tout. Easy peas, no? :D

* If you don't have grapeseed, you can use rapeseed or other oil that is not so strong. I've used all olive oil, which is really too strong for me, as is sunflower oil. Play around with this. ** aqua=water, faba=bean = beanwater : chick pea brine is the liquid that chick peas are soaking in when you purchase in a can/jar. To make your own (way better), wash and soak dry chick peas overnight. Drain, wash and boil for about 45-60mins (until soft). Put cooked chick peas in a clean jar, and continue to cook the liquid, allowing it to reduce and become thicker. Once you're happy with it, add it to the jar of chick peas, allow to cool, and place in fridge overnight. The aquafaba will thicken a little more.

An Open-Faced Sandwich, Made with Love <3

As always, play with your food, and if you make this, let me know how it turns out.

xxM

#plantbased #aioli #mayo #recipe #madewithlove #foodie