Aquafaba Three Ways

Vegan mayo

• 1/3 cup aquafaba
• 1 tsp mustard
• 1.5 tsp apple cider vinegar
• Salt to taste
• Neutral flavored oil like sunflower oil

Peanut butter mousse

• 1/2 cup aquafaba
• 1 tsp lemon juice
• 1 can coconut milk
• 1 small banana
• 1/2 cup peanut butter, minimum 99% peanuts
• 3 tbsp agave syrup or another sweet liquid like honey, maple, or date syrup

Meringue

• 1/2 cup aquafaba
• 1 tsp apple cider vinegar
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Vegan mayo

1. 1 With a stand mixer, blend the aquafaba, mustard, apple cider vinegar, and a bit of salt.
2. 2 While mixing, slowly add oil.
3. 3 Keep adding oil until you reach the consistency you want; the more oil you add, the firmer it gets.

Peanut butter mousse

1. 1 Refrigerate the can of coconut milk the day before.
2. 2 Scoop out the hardened coconut cream and dispose of the water.
3. 3 Blend the coconut cream with the banana, syrup, and peanut butter, then set aside.
4. 4 In a separate bowl that is 100% oil-free, whip the aquafaba like egg white until it makes stiff peaks.
5. 5 A little before you reach stiff peaks, add the lemon juice to help stabilize the mousse.
6. 6 Carefully fold the mousse into the peanut butter mixture with a spatula.
7. 7 Pour into smaller serving bowls and refrigerate for a few hours.

Meringue

1. 1 Whip the aquafaba in a bowl until creamy.
2. 2 Add the vinegar and continue whipping until you can form stiff peaks.
3. 3 While whipping, gradually add the sugar and vanilla extract.
4. 4 Use the meringue on top of a pie and bake at 140C until the tops become brown.
5. 5 When brown, turn off the oven and let the pie cool inside the oven.
6. 6 Or make separate meringue cookies by scooping the cream spoon by spoon onto a baking sheet.
7. 7 Bake cookies at 130C for 45 minutes, then let them cool in the oven for 1 hour.