Easy Vegan Mayo with Aquafaba

Easy Vegan Mayo with Aquafaba
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Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! From The Minimalist Baker
Servings Prep Time
8 2-Tbsp servings 5
Cook Time
5
Servings Prep Time
8 2-Tbsp servings 5
Cook Time
5
Easy Vegan Mayo with Aquafaba
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Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more! From The Minimalist Baker
Servings Prep Time
8 2-Tbsp servings 5
Cook Time
5
Servings Prep Time
8 2-Tbsp servings 5
Cook Time
5
Ingredients
Servings: 2-Tbsp servings
Units:
Instructions
  1. Add aquafaba to a tall glass jar (or, if using a Magic Bullet or something similar, add to a small blender jar) along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender (or mix on your blender base) for 30 seconds until frothy.
  2. Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process. (If using a Magic Bullet or something similar, add all the oil at once and blend on high until a thick, creamy sauce is achieved - up to 4-5 minutes, scraping down sides / shaking as needed.)
  3. Move the immersion blender up and down to incorporate a little air toward the end. If it's looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn't need more than the recommended amount.
  4. Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor.
  5. Use immediately or transfer to a sealed container in the refrigerator until cold - about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You'll know it's gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!
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Hummus

Hummus
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Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Hummus
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Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 1/2 cups 15 minutes
Cook Time
5 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Prepare your mise en place.
  2. Place chickpeas in food processor.
  3. Add lemon juice, garlic, and tahini into food processor.
  4. Blend until almost smooth. Scrape down sides of bowl.
  5. Season with salt and pepper to taste.
  6. If the hummus is too thick, add 1 tablespoon of olive oil.
  7. Sprinkle with paprika. Enjoy!
Recipe Notes

Try dipping carrots, grape tomatoes, bell peppers, or whole-grain crackers in hummus for a delicious treat!

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Pico De Gallo Salsa

Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine. Enjoy!
Recipe Notes

Keep pico de gallo salsa in an air-tight container, refrigerated for up to one week.

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Pineapple Salsa

Pineapple Salsa
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Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Pineapple Salsa
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Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine.
  3. Cover the bowl with plastic wrap and chill for 2 hours. Enjoy!
Recipe Notes

Try pineapple salsa with whole-grain tortilla chips or on a fish taco. Enjoy!

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Garden Pesto

Garden Pesto
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Garden Pesto
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Servings Prep Time
1 cup 10 minutes
Cook Time
10 minutes
Ingredients
Servings: cup
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine basil, arugula, oregano, garlic and walnuts in a food processor. Pulse until fine.
  3. Add parmesan, red pepper flakes, lemon juice, salt and pepper. Pulse until incorporated.
  4. While food processor is running, stream in olive oil until emulsified.
  5. Use pesto on pasta, sauteed vegetables or in scrambled eggs. Enjoy!
Recipe Notes
  • Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.

  • Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month

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