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This vegan mayo is oil-free and soy-free - and still absolutely delicious! It tastes wonderful in potato salad, in chickpea salad sandwiches, on top of veggie burgers, and more!
Vegan Oil-Free Mayo
Don't get me wrong - I LOVE me some mayo. My most popular recipe at the moment is a ranch dressing made with it, and oh, it's SO incredibly delicious. But vegan mayo is pretty much all oil and regular mayo is oil + eggs. Neither are healthful choices.
This version of vegan mayonnaise is made with white beans, which makes it super creamy and also still pretty neutral-tasting like regular mayo is - but super low-fat.
P.S. I totally plan on coming up with a healthier ranch recipe using this stuff! Stay tuned!
This recipe was inspired by Happy Herbivore's tofu mayo - I loved the flavors added but not so much the base tofu flavor. White bean mayo has been done before so shout out to the original creator, wherever you are! This is my take on it.
The best part about this vegan mayo is how EASY it is to make. Simply throw all of the ingredients in the blender and whirl it up until it's creamy. "Easy peasey lemon squeeze-y" as my 4-year old would say!
Go ahead and adjust the seasonings to your taste. The onion powder and garlic powder aren't necessary but I love the added flavor. I also like to add pickle juice to it instead of lemon juice if I'm using it on potato salad! SO YUM.
How to Make Vegan Mayo Video:
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Vegan Oil-Free Mayo Using White Beans
- 1 can cannellini beans drained
- 1 teaspoon dijon mustard
- 1-2 teaspoon lemon juice start with 1 tsp, add more if desired
- 2 teaspoon white miso OR salt to taste
- ¼ teaspoon onion powder optional
- ¼ teaspoon garlic powder optional
- Blend all of the ingredients in a blender until smooth and creamy. You may need to add a little water.
- Delicious on veggie burgers, sandwiches, in chickpea sandwiches, on potato salad, etc.