If you haven’t heard of the wonders of aquafaba yet, you are in for a huge treat! Aquafaba is the liquid from canned chickpeas (and other beans). The stuff that we all usually poured down the drain. But there’s magic in that liquid, specifically the magic of fluffy meringue, crispy meringue cookies, marshmallows, and even salad dressing!
I won’t go into specifics of how aquafaba was discovered (other than it was a French chef and blogger who posted about it), but aquafaba has the ability to replace eggs and egg whites in so many recipes! Best of all, cookbook author Zsu Dever has a brand new book out that is all about aquafaba (called Aquafaba!), and the dozens of way to use it, from vegan cheese and butter, to latkes, quiche, frittatas, yogurt, Macarons and more!
Zsu and her publisher have generously let me share a recipe with you (hello amazing Italian salad dressing!). You seriously are going to want to get a copy of this book! To win a copy (unfortunately for US residents only), simply click on the Rafflecopter box below, and it will instruct you from there. After you enter, go try this delicious rendition of old school-style Italian dressing!
- 1/4 cup aquafaba, chilled (see Note)
- 1/4 cup canola or other neutral oil, chilled
- 2 tablespoons plain unsweetened nondairy yogurt
- 1 to 2 tablespoons white wine vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon white miso
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons granulated organic sugar
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried parsley or 1 teaspoon minced fresh parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Pinch red pepper flakes
- Ground black pepper, to taste
- 2 tablespoons finely ground sunflower seeds, optional
- 1. Add the aquafaba to a wide-mouth pint or quart mason jar. Using an immersion blender that will fit in the jar, blend the aquafaba until frothy, about 20 seconds. While the blender is running, slowly add the oil in a steady stream.
- 2. When the mixture is homogenous and emulsified, add the yogurt, vinegar, lemon juice, miso, nutritional yeast, sugar, garlic, salt, parsley, oregano, basil, red pepper flakes, and ground black pepper. Blend again. Stir in the sunflower seeds (if using), and chill for 30 minutes before serving.
- Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.