I have been seeing posts about using aquafaba ( the cooking liquid left over from cooking your own beans or the liquid found in canned beans) for some time. Mostly what I came across though were recipes posts for sweet meringues. But I like things on the savory side, so I thought I give it a try to see, if I can figure out a semi replacement for mayonnaise. Of course I wanted it without any oil. Cannellini beans to the rescue. The result is a very mild and subtle sauce, great for potato salad. I call it “aquafabanaise”.
Makes approx. 1 ½ cups
Prep Time: 20 minutes Cook Time : 0
Ingredients
¼ cup aquafaba (I used the liquid from a can of garbanzo beans) plus 1 additional Tbsp.
½ cup cannellini beans, cooked
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice
dash of cayenne
Directions
- Drain a can of garbanzo beans and save the liquid (aquafaba). Use beans for another recipe.
- Add aquafaba to a medium bowl
- With hand mixer whip at high-speed until soft peeks form, approx. 5 minutes
- Add cannellini beans and 1 Tbsp. of aquafaba to food processor or blender and blend until very smooth.
- Add beans to whipped aquafaba mixture and gently fold in.
- Add mustard, lemon juice and cayenne and fold in.
Notes
Aquafaba is the cooking liquid left over from cooking your own beans or the liquid found in canned beans. If you are using a canned version, I recommend using a no-salt-added brand with a BPA–free liner. Garbanzo beans are the most widely used in recipes.
This dressing/sauce is very mild and subtle in taste.
Nourish Yourself Now 
Why can’t you use the aquafaba from the cannellini beans? Is the aquafaba from garbanzo beans superior in some way?
LikeLike
Great question! Yes, you could. Personally, I have only used aquafaba from garbanzo beans, so I can’t say for certain that there is or is not a taste difference. Generally, cannnellini beans are quite mild in taste, which is why they make such a great stand-in in oil-free recipes.
LikeLiked by 1 person
I’ve used lots of different kinds of aquafaba and as long as it’s a mild bean I don’t think it matters. I would just use the juice from the beans in this recipe unless you have a collection of aquafaba and do the first in first out method. I always have a few jars of it in the fridge because there are so many ways to use it.
LikeLiked by 1 person
Thanks for your input, Shannon!
LikeLike
Multitudinous blessings on you!! I am soy .allergic and húnger for creamy .dressings. This will be most welcome. In my recipe box. Thank you so much.
LikeLike
You are so welcome, Madelyn! Let me know how you like it.
LikeLike
How long would this stay fresh? Ty
LikeLike
Hi, Kat~ I should keep for about 2-3 days in the refrigerator.
LikeLike