Spicy Aquafaba

The cooking liquid that results from preparing chickpeas is known as “aquafaba,” and provides the perfect base for a vegan mayo substitute that is arguably way more delicious than mayo :)

1 can Eden brand chickpeas
1 tsp white vinegar
1/2 tsp Celtic sea salt
1/2 tsp raw honey
1 tsp freshly-squeezed lemon juice
2 tsp mustard seeds
2 tbsp chili powder
3/4 cup avocado oil

Drain chickpeas, reserving liquid into a small bowl. Rinse chickpeas and set aside for later use. If not cooking immediately, store covered in water in a glass container in the fridge.

Using either a high-speed blender, food processor or immersion blender, combine vinegar, Celtic salt, honey, lemon juice, mustard seeds and chili powder. Begin to run blender on medium speed and slowly drizzle in the avocado oil over a period of approximately 5 minutes. You will notice the mixture begin to thicken and take on a mayo-like consistency. When all of the oil is added, transfer to a glass jar or Pyrex with lid and store in the fridge until ready to use.

You will surely find many uses for this yummy condiment, but my favorites are: as a sauce for fish/shrimp tacos, and as a dipping sauce for roasted potatoes, cauliflower or broccoli.