From Scratch: Veganise

This mayo is creamy, rich, and dairy-free. It is made using the brine from canned chickpeas. This brine, called aquafaba, is often discarded, but it shines in this vegan delight. You can impress your friends by turning it into a Sriracha aioli or garlic & herb veganaise. Get creative – spread it on sandwiches, throw it on some mexican-style street corn, or make chickpea salad like I did.

For the chickpea salad, I mashed up the can of chickpeas, added two tablespoons of the homemade veganaise, and 1/2 cup celery. I would also recommend mixing in some dried cranberries or currants, maybe even some walnuts. Serve over mixed greens or with whole-wheat bread.

The vegan mayonnaise will thicken in the fridge. I used mine in a delicious potato salad later on. Funny how we call things drenched in mayo “salads” … they are like the opposite of salads – so unhealthy. This condiment recently redeems the unhealthy rap a bit by cutting out cholesterol-raising ingredients, and using healthy fats. Hope you enjoy it. Write to me in the comments and tell me how the recipe worked out for you.

This recipe was found in the January edition of mymagazine, created by Kroger.

From Scratch: Vegenaise

Total Time: 10 minutes

Yield: 8 servings

Level: Easy

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1/4 c. brine from can of chickpeas

2 tsp. fresh lemon juice

1 tsp. apple cider vinegar

1 1/2 tsp. ground mustard

1/2 tsp. salt

1/2 tsp. sugar

3/4 c. olive oil


Mix chickpea brine, lemon juice, vinegar, mustard, salt and sugar in a blender. With the blender running, add oil in a steady stream, slowly. Continue to blend until the mixture is very thick and resembles mayonnaise. Keep in an airtight container, refrigerate for up to 1 week.

Calories: 180 per serving

Fat: 20 g

Carb: 2.2 g

Protein: 0.1 g

Sugar: 0.9 g


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