Vegan Mayonnaise with Legume Protein

Ingredients:

- 150 ml of water from cooking the chickpeas;

- 30 ml of lemon juice;

- 1 g of salt;

- 1 g of pepper;

- 10 g of garlic clove;

- 600 ml of avocado oil;

- 6 g of fresh, chopped cilantro (optional).

Preparation:

Place the chickpea cooking water, lemon juice, salt, pepper, and garlic in a...

Blend until you obtain a smooth base;

- With the blender running, slowly add the sunflower oil in a thin stream to emulsify and

to obtain a creamy texture;

- Once the mayonnaise is ready, add the chopped cilantro and mix lightly.

Tips:

Use very cold chickpea cooking water to help with emulsification;

You can adjust the amount of salt and pepper to taste;

- To vary the flavor, replace the cilantro with other aromatic herbs such as parsley or

basil.