While I was pregnant I was making vegan tartar sauce with Just Mayo quite a bit. Buuuuuuut that stuff can get expensive after a while, especially when you are making a big batch of tartar sauce, not to mention the fact that it is pretty high in fat if you are going to sit down and eat half a cup of it on your rice or whatever else you happen to feel like slathering it on top of. Then one day I came across aquafaba mayo and decided to give it a go. It was good, but it still called for a decent amount of oil which I kind of wanted to eliminate since I ate so much of it. I need something to make it have a little more bulk, so I just decided to dump in the whole can of chickpeas and it turned into a nice thick mayo sauce that was oil free and full of protein-win!
Ingredients:
1 can of chickpeas (including the liquid)
1/2 tsp sea salt
1 tbsp lemon juice
1 1/2 tsp white vinegar or apple cider vinegar
1 tbsp coconut sugar
Directions:
Combine all the ingredients into a blender and blend on high until smooth.
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