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.