Mashallah Lebanon has made us the most perfect condiment ever made. I am eating it with BBQ chips rn for the most intense vegan snack on the Earth.
Toum is a valid condiment and is naturally vegan. To make mayo vegan you need to do weird things with unpalatable/indigestible waste products. But mayo isn't a very good sauce anyway.
You can make homemade vegan mayo with whole ingredients but it doesn't keep more than a couple days
What are the alternatives to aquafaba?
What's wrong with aquafaba?
Not the bean juice! 
It's an untreated byproduct that you normally discard. Every culture that eats beans has discarded their bean rinse water; you don't really see recipes that have you cook the beans in their own rinse. Canned beans have been a thing for a century or more but there's a good reason why bean wastewater was only "discovered" by some random guy 10 years ago.
Saponins and other stuff in there are cool for industrial processes but you don't really want to ingest them.
Every culture that eats beans has discarded their bean rinse water
Because there hasn't been a need to create an egg substitute that produces recipes that traditionally just used egg.
you don't really see recipes that have you cook the beans in their own rinse
I thought the soak rinse was always discarded, the aquafaba is from the cooking water (either in a can or the pot it's boiled in)
You can taste saponins, a quick google search suggests that there are definitely some people making extremely bitter aquafaba (i.e. likely with a high saponin quantity) but that's not supposed to be the outcome.
What do you think is making the foaming effect, that varies from bean to bean?
I saw a recipe where you just blend together oil, soy milk, lemon juice, and salt, and it makes a really good mayo.
It does in their videos at least, I was never able to make something close to it.
you wanna use a food processor or a stick blender in my experience. also add some mustard to help it emulsify. most recipes are a slight variation on this one:
Add the oil as you blend, slowly until it gets a good consistency. I do this with garlic to make garlic bread at home
I think that would be acting as an emulsifier and thickener. I haven't made vegan mayo with it. I think the ingredients that I do use that would serve those roles are soy milk or a little starch.
I love mayo, I'm forced to eat my fries with ketchup since going vegan and that's very frustrating to me.
Hidden Valley makes a plant-based ranch, if you wanna go that route. The vegan mayo I use is from a brand called Best Foods. I think it's just a regional rebranding of another mayo. It's ok but if you are recently coming over to the vegan lifestyle, it is noticeably off from real may. It works well as a spread of for an ingredient for a sauce though. I have a non-vegan friend that was raw dogging her chicken nuggets with it though so ymmv.
Spanish aioli is vegan (unlike the French who put eggs in it) but it wraps back around to just being a less acidic Toum.
I see your Toum and I raise Yemen's Zhug: another absolutely banging middle eastern condiment. It's easy af to make, you can decide how spicy you want it, and it rips. I put it on basically anything.
Oh wait I have had this before! Thank you for reminding me its existence.
Happy to be of service. Zhug by itself is a pretty strong sauce so you use small quantities of it, but you can make it into more of a dip by mixing it with about two parts of yoghurt (vegan yoghurt works fine too).
Toum is god tier, it should make you have the garlic taste in your mouth for like 2 days after you eat it otherwise it's trash.
Eh it's very raw garlicky but I guess that's fine if you're eating with BBQ chips
I would take muhammara or that beet tahini dip over it any day
Eh it's very raw garlicky
You just explained why toum is in the pantheon of condiments.
Raw garlic? Nah
I wonder what dipping roast garlic into a bit of toum and eating that would be like though
That looks like curiosity rather than fear.
Is that similar to flavour sauce?
Lol. I think it would have been too potent for them.
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