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


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



  • 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.


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.


9 thoughts on “Aquafabanaise

  1. mumslyann says:

    Why can’t you use the aquafaba from the cannellini beans? Is the aquafaba from garbanzo beans superior in some way?


    • Nourish Yourself Now says:

      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.

      Liked by 1 person

  2. Shannon says:

    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.

    Liked by 1 person

  3. Madelyn says:

    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.


Leave a Reply to Nourish Yourself Now Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s