The water that becomes protein-rich during chickpea cooking is called aquafaba. Aquafaba has a structure similar to egg whites and emulsifies just as well, allowing us to create wonderful sauces.
Vegan Mayonnaise Leoniyskiy, 250 g (on aquafaba)
Leoniyskiy Aioli Sauce, 250 g
Vegan Mayonnaise Leoniyskiy with Truffle, 250 g