Introducing, Life Changing Oil Free Vegan Mayonnaise. For a long time I’ve been craving a tomato mayo sandwich which was a childhood staple for me. Personally, I don’t like store bought vegan mayo because I haven’t found one that doesn’t have tons of refined oils and unhealthy ingredients. Also, the taste just never lived up to the real thing. I was on a mission to create a vegan, healthy, oil free, and clean mayo recipe. I don’t just go throwing around words like “life changing” every day. This is by far the best vegan mayo that I have ever tried! For those that like to eat oil free, this will also be life changing for you. This recipe is made of real ingredients, is totally healthy, and is ready in 5 minutes!
This is a truly authentic recipe. The aquafaba is a critical ingredient because it is used as a replacement for eggs which are traditionally used in mayo. The aquafaba gives it the whipped, gelatinized texture that you get in regular mayo. Adding a small quantity of Indian Black salt will also give it a slightly eggy taste, which most vegan mayo recipes lack. But if you don’t have this ingredient or prefer to leave out the egg-like taste, you’re more than welcome to omit this ingredient!
I used this Oil Free Vegan Mayonnaise on a sandwich and made a BLT with a natural smokey tempeh “bacon”, spring greens, and tomato on whole grain bread, and it was heaven. You can use this vegan mayo on BLTs, burgers, sandwiches, wraps, and in other recipes that call for mayonnaise. Enjoy!!!
Makes: About 300ml
- 1/2 cup aquafaba (the liquid from about 2 cans of chickpeas)
- 1 cup cashews
- 3 tbsp lemon juice
- 2 tbsp water
- 1 tbsp apple cider vinegar
- 1 1/2 tsp mustard
- 1/4 tsp Indian black salt (optional)
- 1/4 tsp salt
- generous pinch of pepper
- Add the aquafaba to a blender and whip it on high for a full minute until it is frothy and has thickened.
- Add the rest of the ingredients to the blender and blend until smooth. Adjust seasonings if desired.
- Store in an airtight container and chill until serving.