MISCELLANEOUS | 15 AQUAFABA TIPS In general 3 tablespoons of aquafaba equals one egg and 1 tablespoon equals one egg white. Oil of any type will deflate aquafaba. When whipping aquafaba, make sure your implements from mixing bowl and beaters are spotlessly clean and dry. Wipe them down with vinegar to get off any residual oil. It can take anywhere between 6-9 minutes in a mix master to get stiff peaks If using aquafaba in a savory application like quiche it is best to give it a quick whip and get a froth going before adding to your recipe. SEE EGG REPLACER AT END OF CHAPTER MAYONNAISE https://simpleveganblog.com/ Today there is excellent vegan mayonnaise available at supermarkets, but I’m including this, remembering a time when there wasn’t Prep Time: 5 minutes ½ cup unsweetened soy milk 1 tsp apple cider vinegar ½ tsp salt 1 cup canola/sunflower oil Make sure the soy milk is at room temperature. Place milk, vinegar and salt in the blender, and blend for about 5 seconds. Then gradually add the oil while the blender is going at a slow speed until it thickens, and then you can turn it gradually from low to high and let it go until well mixed. Try the mayo and add more salt if needed. If it's too thick, add more milk and if it's too watery, add more oil. Pulse again until the mayo has the perfect consistency. Use your vegan mayo immediately or store it in the fridge for a few hours until its cold. Keep the leftovers in an airtight container or a jar in the fridge for about 4-7 days. Servings: ½ cup
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