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Vegan Oil-Free Mayo

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!

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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.

vegan oil-free mayo using white beans

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.

Vegan Oil-Free Mayo Using White Beans

Karissa Besaw
This vegan mayo is made oil-free, nut-free, and soy-free by using…white beans! So luscious and creamy without the guilt.
4.74 from 124 votes
Prep Time 5 minutes
Course Condiment
Cuisine Vegan
Servings 16 tablespoons


  • 1 can cannellini beans drained
  • 1 tsp dijon mustard
  • 1-2 tsp lemon juice start with 1 tsp, add more if desired
  • 2 tsp white miso OR salt to taste
  • 1/4 tsp onion powder optional
  • 1/4 tsp 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.



This mayo keeps for 3-5 days in the fridge.
Did you try this recipe?Let us know how it was!

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