Oil-free Vegan Mayonnaise Two Ways
It’s funny, when I was a kid I hated mayonnaise. The only place I didn’t mind it was the tuna salad my mom made (see Happy Tuna recipe). Ever since I went plant-based and vegan decades ago, I have experienced the evolution of store-bought vegan mayo and actually enjoy the flavor on sandwiches and in dishes like Happy Tuna and Cole Slaw (see BBQ Jackfruit Sammie recipe). Vegenaise is my favorite but it is high in fat (oil), so I use it only occasionally. Plus it’s expensive!!
You don’t have to use the aquafaba (chickpea water) but I highly recommend it because it provides that conventional mayo texture and feel.
So until they come out with a store-bought oil-free version, this recipe really does the job on sandwiches, in cole slaw and potato salad, tartar sauce and thousand island dressing. I prefer the flavors of the first recipe – but the second one definitely works and you can use it as a base to create your own.
*note: I highly recommend saving your chickpea water (aquafaba) as it makes your mayo nice and fluffy! I freeze it in an ice cube tray to portion out for later use.
Oil-free Vegan Mayonnaise Two Ways
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
Version one:
1/2 – 1 block firm silken tofu (shelf stable like MoriNu)
1/4 – 1/2 cup raw cashews (soak in boiling water for 10 minutes and drain)
2 – 3 T (or to taste) unseasoned rice vinegar or apple cider vinegar, or a combo of the two
2 T aquafaba (chickpea water) – if frozen, 2 cubes (or more!)
1/2 – 3/4 cup plant milk (add more as needed when blending for smooth consistency)
1 T agave, maple, or date syrup (or more to taste)
1-2 tsp dijon mustard
1 tsp lemon juice (Again, to taste. If you don’t have lemon, just add a lttle more vinegar)
1 tsp kala namak (eggy black salt)
1 tsp onion granules
1/2 tsp garlic granules
1/4 tsp sea salt (or to taste)
optional: 1 T ground chia seeds (use for a thicker mayo)
IMPORTANT: Adjust seasonings to taste. I have made this a gazillion times and each time I find myself modifying it slightly – sometimes I want it more tangy and will add more vinegar and mustard, sometimes I want it more sweet and add more sweetener. I don’t measure. I just approximate the ingredients and taste as I am going.
Version two (the easy version):
1 12.3 ounce package Mori-Nu Silken Firm Tofu
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 teaspoon dijon mustard (may use yellow)
1/2 teaspoon sweetener (maple syrup, agave nectar, monk fruit)
Instructions
Blend everything until smooth (like a Nutribullet or Magic Bullet, blender or food processor). Store in glass jar in the fridge. Will keep for about a week.
