Aquafaba, No Eggs, No Problem
Have you discovered aquafaba yet? If you haven’t tried using the liquid from a can of chickpeas to stand-in for eggs, you really must try it. For a good starter recipe, can I recommend this lush, garlic-laced aioli? It’s a workhorse in the kitchen, perfect for dipping veggies, spreading on sandwiches, or even your favorite potato salad.
A Vitamix Hack You Haven’t Seen…
In this video, I will share an amazing little trick I have discovered for making creamy emulsions in the Vitamix or other blender, without making a mess. You’ll just have to watch to learn what it is!
Check out a few of my other recipes featuring aquafaba, to see how versatile it is:
In this video, you’ll see just how easy it is to take an ingredient you used to throw away and make it into a creamy , delectable condiment. You won’t feel bad about slathering it on bread or vegetables, when you make it yourself from clean, plant-based ingredients.
- 1 cup raw cashews soaked overnight in cool water
- 1 cup aquafaba from 2 cans chickpeas
- 4 cloves garlic peeled and sliced
- 2 tablespoons fresh lemon juice
- 4 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 cup avocado or canola oil
- In a Vitamix or other strong blender, combine the aquafaba, cashews, garlic, lemon juice, Dijon and salt. Secure the lid and process, starting on a lower speed and increasing until the cashews are smoothly pureed. Stop and scrape down any bits of cashew that are on the sides of the blender container.
- Cover the blender and blend for 4 minutes.
- Take the plug from the lid and insert a funnel. Scrape down and replace the lid. Turn the blender on at low speed, and start drizzling the oil through the funnel, with the machine running. Go very slowly, it should take 3-4 minutes to slowly trickle it in.
- When the mixture is thick and creamy, scrape into a jar and chill for at least an hour to thicken completely. Store for up to a week in the refrigerator, tightly covered.