Vegan Aquafaba Aioli
Vegan Aqua whaaaa?
I am working like a soldier on a new book. I am loving it by the way. It has been a couple of years since I did a big project and it is a load of fun. The book is themed around feeding your family and friends on the weekend. You know, relaxed gatherings where you spend a bit of time cooking for the people you love. Amongst the people I love (and probably amongst the people you love) are some vegans. Thus we are having a vegan chapter in the book. And frankly, the recipes are amazing if I say so myself. The Accidental Vegan chapter is just that. Delicious recipes, that accidentally happen to be vegan and will be loved by vegans and non vegans alike. I thought I would share this one with the Insiders. It's an all purpose mayo/aioli for anything! Enjoy...and get familiar with aquafaba...that stuff is amazing.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 3 Garlic Cloves
- 40 Grams aquafaba (see tip)
- 20 Grams Apple Cider Vinegar
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon Yellow Mustard Recipe
- 300 Grams flavourless oil
- 1 Limes juice only
Place garlic into the Thermomix bowl and chop 3 sec/speed 6. Scrape down sides of bowl.Add aquafaba, vinegar, salt and mustard and whip 1 min/37°C/speed 4.
Set timer for 3 min/speed 4.
Pour oil onto the lid, holding the MC in place to prevent it floating. Take the full time allocated to add the oil.
Remove the lid, scrape around the blades and add more oil (onto the lid with blade on speed 4 again) for a thicker aioli. It will also thicken further once cooled.
Store in airtight jar in the fridge until use.
Aquafaba (bean water) is literally the water from chickpeas that you would normally throw away from an opened tin. Store it in the fridge and use in so many ways.
This is just one of our Insider recipes. Join us today and start cooking!