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.