Lemon-Garlic Aquafaba Dressing Recipe | Pamela Salzman & Recipes Skip to content

Lemon-Garlic Aquafaba Dressing Recipe

Little secret – I love using vegan mayo in salad dressings when I want a thick and creamy dressing. I am not a mayo fan otherwise, and I especially do not care for traditional egg-based mayonnaise. It’s too eggy tasting for me.  I’m not trying to yuck on your yum!  But I know a lot of people do not like using mayonnaise for a variety of reasons. Other swaps may include raw cashew butter + water, Greek yogurt, or aquafaba, the liquid leftover from cooking chickpeas.  I shared an aquafaba chocolate mousse recipe recently and now I want to share a totally different way to use this unique ingredient that you have probably thrown away a thousand times:  in salad dressing!

Why you’ll love this recipe

  • It’s creamy without the use of mayo or a nut base;
  • Makes use of the extra liquid in a can of chickpeas;
  • Makes the creamiest dressing;
  • Aquafaba has no flavor and is so neutral.

Lemon-Garlic Aquafaba Dressing Ingredients

  • Aquafaba: is the liquid in a can of chickpeas. When it’s whipped, it almost resembles whipped egg whites, and is a great sub for eggs in many recipes. But in this recipe, it helps create a creamy dressing. 
  • Cream of tartar: is a white powder that is used when making meringues to help stabilize egg whites. I like using it when I whip aquafaba to help stabilize it. 
  • Dijon mustard: I love using mustard in dressings and the amount I added in this recipe also adds acidity that you would normally get from vinegar or lemon juice. 
  • Onion powder: I love shallot in my dressings and onion powder adds a mild onion note.
  • Garlic: fresh garlic is so good in dressings, but if you can’t do fresh garlic, omit it, or you can try a small amount of garlic powder, or swap in some garlic oil for some of the olive oil. 
  • Lemon juice: use freshly squeezed juice for best flavor. You’ll need about half a lemon. 
  • Olive oil: use an unrefined olive oil for best flavor. 

How to Make Lemon-Garlic Aquafaba Dressing

  1. Place the aquafaba and cream of tartar in a blender and blend on low speed then slowly increase the speed to medium, until the liquid becomes foamy white, about 2 minutes. Add the mustard, onion powder, garlic, salt, pepper, and lemon juice and blend until smooth. With the motor running, pour the olive oil and blend until thick and creamy. Taste for seasoning. Dressing can be stored in the refrigerator for 3 to 4 days. 

Tips for Making Lemon-Garlic Aquafaba Dressing

  • Blend aquafaba with cream of tartar until foamy. 
  • You can store aquafaba in the fridge for 4-5 days or in the freezer for up to 3 months. 
  • Slowly pour olive oil with the motor running. This is a key step to emulsifying the dressing well. 
  • Feel free to use the aquafaba in place of mayonnaise in other salad dressings.

Serving Suggestions for Lemon-Garlic Aquafaba Dressing

  • Crunchy salad with chopped vegetables and sturdy greens such as romaine or iceberg
  • Can be used as a dip for crudites

 

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Lemon-Garlic Aquafaba Dressing
Author: 
Serves: 6
 
Ingredients
  • ¼ cup aquafaba (liquid from a can of chickpeas)
  • ⅛ teaspoon cream of tartar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 garlic clove, chopped if your blender is weak
  • ¼ teaspoon sea salt + an extra pinch
  • Freshly ground black pepper
  • 1 Tablespoon freshly squeezed lemon juice
  • ½ cup unrefined, cold-pressed extra-virgin olive oil
Instructions
  1. Place the aquafaba and cream of tartar in a blender and blend on low speed then slowly increase the speed to medium, until the liquid becomes foamy white, about 2 minutes. Add the mustard, onion powder, garlic, salt, pepper, and lemon juice and blend until smooth. With the motor running, pour the olive oil and blend until thick and creamy. Taste for seasoning. Dressing can be stored in the refrigerator for 3 to 4 days.
Notes
Extra chickpea liquid can be frozen for another use.

 

 

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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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