The recent discovery of aquafaba has led to its earnest adoption by vegan and vegetarian communities, but this special "bean water" is still relatively unknown. Let's begin with what we do know.
Aquafaba is the liquid leftover from soaking or cooking garbanzo beans. The water absorbs proteins and starches from the beans, becoming more viscous along the way. Its viscosity is similar to that of eggs and egg whites, making aquafaba the perfect egg substitute.
We've blended aquafaba with our favorite oil, avocado oil, to create a 100% vegan mayo that can truly be described as plant-based. Use our mayo as you normally would - on sandwiches, wraps, or as a base for sauces and dressings.