A vegan mayonnaise made with aqua faba, 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.
Put the ingredients in the indicated order into a tall, narrow container.
Place 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.
Keep in the refrigerator for about an hour before serving.
Immersion blender
Tall, narrow container
Store in the refrigerator for up to 3 days.
Aqua faba can be obtained from the cooking water of soaked dried chickpeas or from the liquid from canned chickpeas.
Italia, Lazio
| Energy (kcal) | 20.46 |
| Carbohydrates (g) | 3.75 |
| of which sugars (g) | 0.22 |
| Fat (g) | 0.37 |
| Protein (g) | 0.71 |
| Fibre (g) | 1.33 |
| Salt (g) | 1.2 |
