I use coconut aminos in this recipe as a substitute for Worchestershire sauce which has anchovy in it. Coconut aminos is a sauce made from coconut sap. It is dark, rich, salty and slightly sweet in flavour. It resembles a light soy sauce or tamari (wheat-free soy sauce), but it is soy free and gluten free.
Ingredients
1/3cupaquafaba
1/3cupolive oil
4tbspfresh squeezed lemon juice
4clovesminced garlic
1tbspcoconut aminos
1tbspdijon mustard
2/3cupchick peas
1/2tspeach salt and pepper – or to taste
Instructions
Drain the water (aquafaba) from the can of chick peas. Add aquafaba to blender and blend until frothy (about 15 sec).
Slowly add the oil. When emulsified add the remaining ingredients and blend until smooth.
Chill for 30 minutes to let flavours infuse.
Serve with chopped romaine. Garnish with a sprinkling of nutritional yeast, capers and your favourite croutons, if desired.