A vegan mayonnaise made with aquafaba, the cooking water from chickpeas, perfect for those looking for an egg-free alternative. Easy and quick to prepare, ideal for accompanying dishes of all kinds.
Place the ingredients in a tall, narrow container in the order listed.
Position the immersion blender at the bottom of the container and turn it on without moving it.
Continue blending until the mayonnaise thickens.
Move the blender up and down for a few seconds to make the mayonnaise smooth.
Refrigerate for about an hour before serving.
Immersion blender
Tall, narrow container
Store in the refrigerator for up to 3 days.
Aquafaba can be obtained from the cooking water of soaked dried chickpeas or from the liquid in canned chickpeas.
Italia, Lazio
| Energy (kcal) | 551.05 |
| Carbohydrates (g) | 2.9 |
| of which Sugars (g) | 0.18 |
| Fat (g) | 59.83 |
| of which Saturates (g) | 6.7 |
| Protein (g) | 0.57 |
| Fiber (g) | 1.03 |
| Sale (g) | 0.78 |
