By Team Dirty
Apr 7, 2023,
Mayo is the finishing touch on sandwiches, the base of many deli-style salads, and the secret ingredient in some cakes. But, like many of our tasty favorites, we may think we have to give it up when we decide to eat healthier. Even plant based mayos from the supermarket are full of oil and hard-to-pronounce ingredients. Fret not, dear heart. You don’t have to resign yourself to dry sammies or bid adieu to potato salad. Our Oil-Free Vegan Mayo is tangy, creamy, and egg-free. It’s also easy to tweak for a nut-free version.
Intimidated by the idea of making your own mayo? We’ll walk you through every step. You’ll be shocked by how simple and easy it is, and you’ll be making regular batches in no time. So, are you ready to break up with conventional mayo? Onward!
Oil-Free Vegan Mayo ingredients
Raw cashews: these babies are a plant based powerhouse. They’re super versatile and can be soaked and blended into sauces, dressings, and fillings for texture and creaminess. Cashews are a fantastic whole-food source of fat, so they’re a go-to replacement for oil in conventional recipes. Plus, they bring nutrients and fiber to the party. “Raw” means unsalted and unroasted. If you or a loved one can’t have cashews, you can substitute with an equal amount of soaked, raw sunflower seeds (shelled, of course).
Tahini: this is peanut butter’s Middle Eastern cousin. A sesame seed paste that’s savory with slightly bitter umami notes, it complements salty flavors and spices very well. Its consistency can vary a lot from brand to brand, so if yours is very thin or very thick, you may want to adjust the amount of non-dairy milk you use. When in doubt, start small and taste before adding more. If you’re not a fan of its bitter notes, look for tahini made from roasted sesame seeds.
Unsweetened non-dairy milk: use any kind of unflavored and unsweetened non-dairy milk. We like soy, oat, or almond for this recipe.
Coconut aminos: this salty, fermented sauce is similar to soy sauce, but has a slightly sweeter taste. It adds a complex pop of flavor that we love.
Let’s get this party started
First up, get your cashews soaking in hot water. They’ll need about 10 minutes to soften, which gives you enough time to measure out everything else (pro tip: you can measure all of your non-cashew ingredients directly into your blender). If you get done early, turn up some Whitney Houston and enjoy a three-minute dance party in your kitchen.
If you have a fancy schmancy high-speed blender, you can skip soaking altogether! We don’t recommend skipping the dance party, though. It makes the mayo taste better. Don’t ask us how, we’re not scientists.
Once your cashews are soaked and your song is over, drain and discard the soaking water and pop the cashews into your blender. If you haven’t already added your other ingredients to the pitcher, do that now.
Now, turn the blender on, and sit back while it does the work. When your Vegan Mayo is nice and creamy with no visible cashew pieces hanging around, turn it off, pop off the lid, and give it a taste test with a clean spoon.
Adjust seasoning as needed. If it’s thicker than you’d like, add a splash of non-dairy milk. If it’s too thin, soak some more cashews and add a few at a time until it’s your desired consistency. Getting it exactly how you want it is a huge perk of making your own mayo.
Use a rubber spatula to scrape all the goodness into an airtight container. We like glass jars.
- ⅓ cup raw cashews, soaked in water for at least 10 minutes (40g / can sub with raw sunflower seeds for a nut-free mayo)
- ⅔ cup unsweetened non-dairy milk (158 ml)
- ⅓ cup tahini (75 g)
- 1 tablespoon yellow mustard
- 1 tablespoon coconut aminos
- 2 teaspoons apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Drain the cashews and discard the water.
- Place the cashews into your blender, along with the rest of the ingredients.
- Blend until super creamy and smooth, about two or three minutes. Taste and adjust seasoning if necessary.
What to do with your Oil-Free Vegan Mayo
This recipe makes about one cup of mayo. It’ll keep for five to seven days in the fridge and you can freeze the leftovers. If the mayo separates after defrosting, toss it back into the blender for a quick spin.
We love this mayo slathered on a yummy TLT (tempeh, lettuce, and tomato) sandwich made with these smoky tempeh strips.
The only limit to how you can use your Oil-Free Vegan Mayo is your imagination.
- Make this phenomenal Shredded Jackfruit Cubano Sandwich
- Mix it with Sofrito Sauce to create a killer dressing for a Caribbean-Cuban Fusion Bowl
- Plan a Sunday picnic and serve Eggless Egg Salad sandwiches
- Batch cook and enjoy our Cuban meal plan featuring this perfect mayo
- Smear it on a Super Easy Plant Powered Sandwich
- Up the Chickpea Mash creaminess
Already fallen in love with our Vegan Mayo? Let us know in the comments below.
Wishing you lots of kitchen dance parties and creamy condiments.
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