NYT Cooking: This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips up instantly into peaks and froths and retains none of its bean-like flavors, and works perfectly as a leavener and as a base for delicious homemade mayo.
Creamy Cucumber Salad Recipe 4 large Cucumbers • 1 medium Sweet Onion • 1 cup Mayonnaise • 1/2 cup White Sugar • 1/4 cup White Vinegar • Salt and Pepper to taste • Cover with a lid, shake lightly. • Allow to marinate in the refrigerator for a minimum of 6 hours (overnight works well). • Refrigerate leftovers.
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