Open the chickpeas can and drain.

The thick liquid is aquafaba. Save the chickpeas for a chickpea salad - recipe on the blog.

If you worried about preservatives in a chickpea can. Try making it at home. For homemade boiled chickpeas - Wash and soak chickpea overnight. In the morning, drain that water and wash the chickpeas again. Transfer soaked chickpeas to a pressure cooker and add enough water to cover it. Pressure cook for 6-8 whistles or until the chickpeas/chole are tender. Let the cooked chickpeas sit for and hour or more.

Liquid will thicken and becomes cloudy. Your very own, homemade aquafaba is ready. Use as directed in the recipe.

Measure ingredients.

Add aquafaba to a mixing bowl.

Pour in Lemon juice.

Add salt and crushed pepper.

Add mustard.

Pour oil into the mix. Like it thick - add 3/4 cup oil but if you prefer a sauce-like consistency, add 1 cup oil.

Use an immersion blender to blend the liquid mix.

Aquafaba and oil combination will soon emulsify into a thick and creamy mayonnaise.

At this point, mayonnaise will be of thick dropping consistency.

Chill in the refrigerator for an hour or so and it will become thick. Use as directed.

I made two mayonnaise - one with vegetable oil and another one with olive oil. Olive oil mayo tasted much stronger in flavor than the regular mayo. I would suggest doing 1/2 and 1/2 of both the oils. The one on the left is made with 3/4 cup oil, and it is thick and creamy just like store bought, but the one on the right is made with 1 cup oil has a sauce-like consistency. Choose the texture you prefer and add oil accordingly.

Store it in an airtight container and its good for 2-3 weeks (only if it lasts that long).