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Mayonnaise from plants? Yep! No Eggs! Mayonnaise without eggs? Is that even possible? Yes, it is. You can make it yourself, and it will be just as silky-smooth as the grocery store version. Using a plain and simple can of chickpeas (garbanzo beans), you can transform their liquid into some tasty mayonnaise. So if you have a can of beans, some oil, and a blender, you can make mayo in no time. Some call that cooking liquid “aquafaba;” we call it “bean water.” Why does it work? Beans contain protein, and when the beans are cooked, some of that protein is released into the cooking liquid. You can transform this aqueous protein through agitation. The liquid will trap air when whipped, just like an egg white, and when mixed with oil will form an emulsion—creating mayonnaise.Chickpea mayo can be used just like any other mayonnaise—ready for spreading on sammies and turning into dressings and dips.