Mashallah Lebanon has made us the most perfect condiment ever made. I am eating it with BBQ chips rn for the most intense vegan snack on the Earth.

      • infuziSporg [e/em/eir]@hexbear.netEnglish
        21·
        30 days ago

        It’s an untreated byproduct that you normally discard. Every culture that eats beans has discarded their bean rinse water; you don’t really see recipes that have you cook the beans in their own rinse. Canned beans have been a thing for a century or more but there’s a good reason why bean wastewater was only “discovered” by some random guy 10 years ago.

        Saponins and other stuff in there are cool for industrial processes but you don’t really want to ingest them.

        • Hexboare [they/them]@hexbear.netEnglish
          2·
          30 days ago

          Every culture that eats beans has discarded their bean rinse water

          Because there hasn’t been a need to create an egg substitute that produces recipes that traditionally just used egg.

          you don’t really see recipes that have you cook the beans in their own rinse

          I thought the soak rinse was always discarded, the aquafaba is from the cooking water (either in a can or the pot it’s boiled in)

          You can taste saponins, a quick google search suggests that there are definitely some people making extremely bitter aquafaba (i.e. likely with a high saponin quantity) but that’s not supposed to be the outcome.

    • Pili [any, any]@hexbear.netEnglish
      6·
      1 month ago

      I saw a recipe where you just blend together oil, soy milk, lemon juice, and salt, and it makes a really good mayo.

      It does in their videos at least, I was never able to make something close to it.

      • Eco [she/her, he/him]@hexbear.netEnglish
        5·
        1 month ago

        you wanna use a food processor or a stick blender in my experience. also add some mustard to help it emulsify. most recipes are a slight variation on this one:

    • Barx [none/use name]@hexbear.netEnglish
      2·
      30 days ago

      I think that would be acting as an emulsifier and thickener. I haven’t made vegan mayo with it. I think the ingredients that I do use that would serve those roles are soy milk or a little starch.