Recipes

Best Vegan and Oil-free Mayo

Vegan Oil-free Mayo recipe

This vegan and oil-free mayo is the perfect addition to your sandwiches and burgers! Most of the vegan mayo in stores has a lot of oil in it. I wanted to create my own oil-free vegan mayo. By using silken tofu instead of oil, you will still get the creaminess that you want in a mayo. It’s pretty close in consistency to a traditional mayo, not too thick and not too runny. The Kala Namak is highly recommended if you can find it. It really gives an ‘egg’ flavour but you can replace with regular salt as well. I’m lucky to live close to vegan store that sells Kala Namak (http://www.covenmarket.com/). You can also find it in Indian Food Markets.

Oil-free Cooking

I avoid oil in my diet because I personally believe it’s not super healthy for the heart. I’m a fan of Mic The Vegan and he did a great YouTube video explaining the research on oil in the diet: https://www.youtube.com/watch?v=LbtwwZP4Yfs . His second video gives even more detail about the research: https://www.youtube.com/watch?v=50KCPqOEjfU. He’s also made a video for tips to cook without oil: https://www.youtube.com/watch?v=QeeJ4vUh0tc.

This mayo would also make a great base for salad dressings or sauces. I can’t wait to try new things with this recipe! I’ve got some ideas and hope I can try them soon. If you subscribe to this blog, you’ll receive email updates for every blog post ๐Ÿ˜‰ I made some beet burgers this week from one of my cookbooks and I’ll definitely be trying it on sandwiches too. If you try out this recipe, I would love to know what you think in the comments or you can show me your recreation on instagram and tag me @nicolemgallant ๐Ÿ™‚

Best Vegan and Oil-free Mayo

Best Vegan and Oil-free Mayo

Yield: 20 tbsp
Prep Time: 20 minutes
Total Time: 20 minutes
Nut-free, Gluten-free

Ingredients

  • 1/4 cup aquafava (brine from a can of chickpeas)
  • 250 grams silken tofu
  • 1/4 tsp Kala Namak
  • 1/4 tsp mustard or mustard powder
  • 1 tsp lemon juice
  • 2 tsp white vinegar

Instructions

  1. In a blender, blend the silken tofu until it's smooth.
  2. In a measuring cup, add the aquafava. With an immersion blender, whip the aquafava for a minute. It will froth a little and turn white.
  3. Add the Kala Namak, mustard, lemon juice and white vinegar. Blend for 30 seconds until it's combined.
  4. Add the silken tofu and blend for 2-3 minutes until it's emulsified.
  5. Store in an airtight jar or container.

Notes

Kala Namak is an Indian spice that can be found in Indian markets, online or your local vegan grocery store might have it. It gives the 'egg' flavour. You can replace it with regular salt if you don't have it but it's highly recommended.

You may find the mayo has some bubbles in it from the aquafava and that's normal and okay.

Nutrition Information:
Yield: 20 Serving Size: 1 tbsp
Amount Per Serving: Calories: 8 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 1g

If you can get Kala Namak, I’ve got a recipe for Vegan Tofu Scramble using this spice. I used to love scrambled eggs so I needed to have a vegan alternative. Tofu Scramble is just as easy to make as scrambled eggs. Hope you enjoy this recipe too!

Vegan Tofu Scramble with Black Beans and Vegetables

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