( MAKES 1¼ cups )
Photo by Annabel Langbein Media
Once you have made aquafaba mayonnaise, like any mayo it can be flavoured any way - try a pinch each of smoked paprika and cumin and some coriander leaves for a chermoula-style mayo, or a spoon of red curry paste for a spicy, Thai-style mayo. Ready in 5 minutes.
- Combine all ingredients in a tall jug, sink a hand wand blender to the bottom of the mixture and whizz until thick and creamy (about 10 seconds).
- Store in an airtight container in the fridge for up to 2 weeks.
More chickpea recipes from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95), or visit annabel-langbein.com.