Some aquafaba mayo recipes are made with just aquafaba and oil, with no other base. I like to put in some creamy raw cashews, to give this spread some weight, as well as a little nutrition bonus from the nuts. Be patient as you add the oil; the slow process ensures that the oil and water mixture is fully emulsified, and won't separate later.
- 1/4 cup aquafaba
- 1/4 cup raw cashews, soaked and drained
- 1 clove garlic, peeled and sliced
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 2 tablespoons extra virgin olive oil
- In a 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.
- When the mixture is smooth, remove the plug from the lid and replace the lid. Start on low speed, increase to high and process for 4 minutes. Drizzle in the canola oil very slowly, in a thin stream. It should take a couple of minutes to incorporate it. Drizzle in the olive oil in the same manner.
- Scrape the mayo into a storage tub or jar and refrigerate. It will thicken more as it chills. Keeps for up to a week, tightly covered.
80 calories, 9 g. fat, 0 mg. cholesterol, 45 mg. sodium, 1 g. carbohydrate, 0 g. fiber, 0 g. protein