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!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
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.
Vegan Oil-Free Mayo Using White Beans
Ingredients
- 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
Instructions
- 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.
Video
Notes
[nutrifox id=”23380″]
Game changer. I added black salt. The sulfur gives it an eggy flavor!! Thank you as I didn’t expect it to be like mayo but its a lot closer that anything else I’ve tried thats oil, nut and soy free!!
How much black salt did you add to the recipe? Definitely agree it’s a game changer for homemade Mayo!
Made it exactly as directed. Perfect. Kept half as is for spreading and adding to salads. Took the other half, added an equal amount of plant milk, plus Sriracha and white horseradish to taste, re-blended it, and put it in a squeeze bottle to use on my sushi and burrito bowls, etc. Thank you thank you thank you.
I just saw this post and jumped up to make it right away. I had great northern beans, not cannellIni beans, but my food processor is amazing and it came out SUPER smooth and creamy. GREAT recipe, thank you so much!
So excited to read this recipe here at your site. First heard about it yesterday on yt on a video by Geoffrey Allen. He used it as a base for knockoff Olive Garden Italian dressing. Loooove cannelini beans. They are silky and delicious and I love them sautéed with a bit of garlic, black pepper and fresh sage. Trying this today! Thank you!!!
This sounds good. Has anyone made it with any kind of vinegar instead of lemon juice so that it would have more of a mayo tang rather than a bean/lemon hummus thing going on? I’m afraid it would remind me to much of hummus with the lemon in it, and that’s why I don’t eat commercial hummus.
Just made this mayo for a ranch recipe (from a different blog) and it was delicious! It doesn’t taste exactly like mayo and has a beany aftertaste, but it is really good nonetheless!
Based on other comments I was looking forward to trying this recipe. Disappointed with the taste compared to the tofu mayo I have made. More like hummus with a definite bean-y taste. I added cayenne and hot paprika to make it a spicy dip for raw veggies or could be a topper for potatoes.
Hey Cathy! Appreciate your feedback. I wanted to create a soy-free, oil-free mayo for those who are seeking one. If you don’t like the bean taste, then a bean-based mayo might not be right for you!
This reminds me of the White Bean Aioli recipe in The Veganomicon, except without the 1/4 cup of oil, which is waay too much oil for me. This recipe is delicious and so much healthier, I love it. Note about using beans for “mayo,” I find they are always grainy, no matter what brand, etc. until I found Rancho Gordo beans, which come out SUPER creamy. Highly recommend everyone try these beans, you can order them from their website. Thanks for the lovely recipe!
This was spot on for mayo in terms of flavor. I did not have access to miso and substituted 1/2 tsp salt. This was plenty, given that my canned beans had some salt. Also I found that I needed to add about 1/3 cup water to get this to a looser but still spreadable consistency. The only reason for it not being 5 stars is that the texture lacks the silkiness of mayo, but I understand that is because it is beans and there is no oil or other fat source. I will still be enjoying this as a sandwich spread and dip for veggies on my vegan low fat lifestyle. It’s lovely with cucumber.
Thanks for leaving a comment, Dianna!
Hi Karissa, if I use salt instead of miso, will it still get to a thick consistency?
Thanks for the recipe 🙂
Yes, that’ll work fine!
Delicious! I doubled up on the Dijon mustard and didn’t add garlic or onion. Next time I’ll try it with black salt for an eggy taste! Thank you
Love this recipe. It’s delicious..
Are you able to freeze?
I haven’t tried it, but if you do please let us know how it turns out!
Has anyone tried freezing this? I’m the only one eating wfpb and I’d hate for it to go bad before I can get through it all.
I just made it and it’s chilling in the fridge. I live the taste. Should it be creamy like mayo or have a slight texture? I like it no matter what. I added 1/4 teaspoon of Himalayan black salt for a slight eggy taste. I can’t wait to try it with chickpea salad.
It will have more texture than regular mayo.
I was really pleased with this recipe! The consistency was what I have been looking for. I’m tired of cashews! They are too grainy Lol I did have to use 4-5 Tbsp of water to thin out enough but it was really great. thank you for sharing!! Searching the site for mew recipes now
Bless you. Potato salad was one of my favorite things in my ore-vegan days. But because I no longer indulge because of the oil and eggs I will be able to enjoy it again.
So excited to try this as the substitute for mayo for a vegan lobster roll I’m making. How long would you say the vegan mayo keeps for?
About 3-5 days!
I just made it and it is awesome and really easy. WOW. Thank you..
I just finished a wonderful cucumber sandwich – oh how I have been missing my mayo!
Thank you for this quick, delicious recipe!
That sounds fantastic!
I adore this recipe I have made it a couple of times now for potato salad! Question, how could I turn it into a ranch ? Any suggestions? Was thinking I could add some dill and chives and maybe up the amount of garlic and onion powders?
Yes, sounds good! I’d also add a bit of ACV and some parsley.
I don’t know what I am doing wrong but this comes out more like a hummus than a mayo.what blender did you use? I used my Vitamix.still really thick did you add any extra liquid.
You can definitely add a little water if you want a thinner texture.
This is also made on yt by Geoffrey Allen he uses this as a base to recreate a knockoff of Olive Gardens house italian. Only diff is for a looser texture(pourable dressing) he doesn’t drain it. This recipe does, so bound to be thicker. Maybe save a small bit of liquid?
Will great northern beans work just as well?
Yes, any white bean will work.
Oh I will definitely have to try this. Great to be able to eat mayo again. The joys of having food allergies.
This works so well as a base for all kinds of dressings if your hclf. It’s pretty much whole foods as well! Great recipe.
Yes, for sure! 🙂