Sriracha Mayo – DIY Vegan

February 23rd, 2016 · Lisa · DIY Vegan, gluten-free, Recipes, Savory · Comments

February?! How did that happen?

Honestly, with a new baby the days all kind of mush together into a haze of nursing, naps, diapers, singing about stars and spiders. I knew the days were passing but I definitely didn’t have a handle on how quickly they had gone by.

All of that to say, I’m a little behind in my posts and have lots to share. So, I’m going to try to get a bit more caught up in the coming weeks – I have some great recipes I’m dying to pass along to all of you.

Today is one of those days. I have an amazing mayo recipe that you just have to try. It is amazing because it uses that magical aqua faba that the internet is all abuzz about. If this is the first time you’ve heard the phrase aqua faba then do I have a treat for you! Aqua faba is the cutely coined term for the protein-packed water that results from cooking beans. The protein and starch in the water allows it to react to whipping and cooking much like an egg white. I’ve been playing with meringue, macrons and mayonnaise since discovering this transformational ingredient.

Back in September when DIY Vegan was about to come out, Nicole and I created an ebook of brand new recipes to share with our readers. This little eBook contains a few recipes that use the magic of aqua faba, including the Sriracha Mayo recipe that I’m sharing with you today. If you want to check out the rest of that eBook, called DIY Delicious we now have it up for sale separately. Check out all the details here.

Mayo _2You can see in the recipe above that I have used the Sriracha Mayo in a mind-blowing BLT recipe.

BLT – DIY Vegan

Ingredients

  • 1 (14 ounce) can chickpeas
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cane sugar
  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 1 cup avocado oil

Instructions

  1. Drain the liquid from the chickpeas using a ne mesh strainer placed over a large bowl. Save the chickpeas for another use (add them to a salad, make some hummus, etc). Measure out 1/2 cup of the chickpea liquid and discard the remainder.
  2. In a blender, blend the chickpea liquid until it becomes frothy (1 to 2 minutes).
  3. Add the white wine vinegar, lemon juice, sugar, mustard powder, onion powder, and salt. Blend to combine.
  4. With the blender running (and a cloth ready to cover the pour hole in the lid), slowly begin to add the avocado oil
  5. One tablespoon at a time. Blend the mixture for 30 seconds between each addition.
  6. Transfer the thick white mayo to a jar or airtight container. Store in the fridge for about 2 weeks.
  7. For Sriracha Mayo, stir in 1 teaspoon of your favourite sriracha for each 1?4 cup of mayo for a creamy spread with a bite. If you’re not speci cally a sriracha fan, try the hot sauce from DIY Vegan instead.
http://veganculinarycrusade.com/2016/02/siracha-mayo-diy-vegan/

Once you get the mayo whipped up, make a quick batch of the Coconut Bacon Bits from DIY Vegan (you can also find the recipe here) then it is time to build your sandwich. Cut up a ripe tomato, a perfect avocado and two slices of your favourite sourdough bread. Once you’ve got all the components ready to go, just layer up and serve.

I’ll be back with something sweet very soon. xo

5 Comments

  1. Hannah
    Posted March 15, 2016 at 9:18 pm

    Wow! I’ve been using aquafaba in everything lately, but not homemade mayonnaise… Yet! Thrilled to have your formula to work with.

    • Lisa
      Posted October 29, 2016 at 10:27 am

      Excellent. I hope it works well for you.

  2. Amanda
    Posted March 24, 2016 at 11:38 pm

    This looks so delicious! I am nervous about making my own mayo… maybe I’ll have to give it a try.

    • Lisa
      Posted October 29, 2016 at 10:27 am

      I hope you try it!

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