WHAT’S AQUAFABA?If you’ve ever drained chickpeas (also known as garbanzo beans), you already know aquafaba.
It all starts with chickpeas cooked in water.
Once strained, the liquid left behind is called aquafaba.
With no use for it, this magical liquid is often poured down the drain.
A NEW SUPPLY CHAINSir Kensington’s recognized that aquafaba had excellent egg-like properties, and partnered with a hummus company to save it.
Now, we carefully rescue the previously wasted aquafaba.
It is then packed & transported to the Sir Kensington’s kitchen.
OUR RECIPEWe mix this amazing aquafaba with our oh-so-simple recipe to create our deliciously eggless mayo.
We add vinegar, lemon, and spices to the aquafaba.
Finally, we top it off with 100% sunflower oil (never soy, never canola).
Then we blend to smooth perfection.