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This easy vegan mayonnaise uses aquafaba (the juice from canned chickpeas) to make a creamy, plantbased spread! When using aquafaba in baking it's often important to whip it up well first Use either a stand mixer and an electrical handheld mixer to beat the aquafaba and sugar on high – after a couple of minutes it will become shiny and increase in volume Into a cocktail shaker, add amaretto, lemon juice, simple syrup, aquafaba, bitters, and ice Deplete the chickpeas (leftover from the aquafaba on this mayo recipe) in some tasty Make & Freeze Quinoa Chickpea Meatballs or some scrumptious Chickpea Blondies Or, whip up certainly one of my private favourite dishes, Indian Butter Chickpeas! Vegan Mayo Recipe Egg Free Substitute Elavegan Recipes Aquafaba mayo recipe uk