Cooked - Oil-free Vegan Aquafaba Mayo

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert 🔄

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your cooked log.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

💪 Nutrition 🖨️ pdf

Oil-free Vegan Aquafaba Mayo

https://myquietkitchen.com/oil-free-vegan-aquafaba-mayo/

Scan to open on your phone

Tip: click step to get into cook mode

12.0

¾ cup raw cashews (90 g) (See step 1 below)

⅓ cup aquafaba (the liquid in a can of chickpeas or white beans), either salted or unsalted (Or use water)

1 tablespoon water (Omit if subbing water for aquafaba)

2 tablespoons fresh lemon juice

1 to 1 ½ teaspoons organic cane sugar, brown rice syrup, agave or maple syrup (Cane sugar and agave taste the most neutral)

¼ teaspoon garlic powder

¼ teaspoon onion powder, optional

½ to ¾ teaspoon mustard powder (Sub ½ tsp prepared mustard if needed, and reduce one of the vinegars by ½ tsp.)

2 teaspoons apple cider vinegar

2 teaspoons white vinegar

¾ to 1 teaspoon fine sea salt (Adjust based on whether the aquafaba is salted or not)

Select all/reset

A high-speed blender is recommended for the creamiest consistency; if using a standard blender, soak cashews first by placing them in a bowl and covering with boiling water. Soak for 1 hour, then drain. Alternatively, substitute 6 tablespoons raw cashew butter (a very full ⅓ cup).
For the ingredients where a range is indicated, begin with the lesser amount. Combine all ingredients in a blender, and blend until smooth, stopping to scrape down the sides as needed. Taste and adjust acid, salt, and sweetness.
Use immediately or transfer the mayo to a jar and refrigerate until chilled, 2 to 4 hours. It will thicken as it cools.

Created 12 weeks ago

Loading...

Privacy Policy Cookie Policy Terms of Service