Aquafaba Mayo

Aquafaba is the water leftover from cooking beans and legumes, most commonly chickpeas, and butter and white beans. Because of its high protein content, it works like egg whites to emulsify and thicken and can be used to make a delicious mayonnaise-style dressing. While you can also use soy milk or cashew cream for this, aquafaba is fantastic as it would otherwise go to waste. It has a neutral flavour and works wonderfully. I use olive oil as the end result is delicious.