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    Home » Vegan Basics

    No Oil vegan Mayo Recipe (White Bean Cashew Mayo)

    Published: Apr 22, 2021 · Modified: Apr 22, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

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    Do you love mayonnaise? But would you like to not use the traditional mayonnaise? Then you should definitely try this vegan oil-free mayo. You only need a few ingredients, and you get a great alternative to mayonnaise with oil.

    This plant based mayo is made from whole foods without eggs or oil. It is on your table within 5 minutes.

    Low in fat, creamy and soooo delicious. It's full of healthier fats and conjured up from simple ingredients from your pantry.

    Holding the knife that is on the jar of mayo

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    Jump to:
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Storage
    • Serving options
    • Tips
    • More vegan recipes:
    • 📖 Recipe

    This vegan mayo contains no dairy products, no eggs and no oil. I'll also show you an alternative to cashew mayo here.

    Vegan mayonnaise substitute, which is so incredibly creamy thanks to cashews and white beans and you get extra fiber and protein.

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    If you want to eat a whole food plant based diet now, it will be difficult to use store-bought vegan mayo.

    These are also made from oil that we do not want to consume in a wfpb diet. And it's really super easy to make vegan mayo without using any processed oils.

    Ingredients for an oil-free vegan mayonnaise

    Ingredients

    Let's take a quick look at which ingredients are in the vegan mayo without oil. As always, the exact quantities can be found below in the recipe card.

    White Beans

    Cashews

    Water

    Lemon Juice

    White Vinegar

    Dijon Mustard

    Nutritional Yeast

    Sea Salt

    The glass of mayo in focus with the knife on top of it blurred

    Substitutions

    Now let's take a look at which ingredients you can replace.

    White Beans

    If you don't want to use legumes for the vegan mayo, you can also use cashews here. I can also imagine tofu working too.

    Cashews

    Would you like to make a nut-free mayo? Then just use sunflower seeds or pumpkin seeds. However, the color will then change a little.

    Water

    Do you want more flavor in your vegan mayonnaise? Then add vegetable stock instead of water.

    White Vinegar (5% acid)

    I think white vinegar gives the best taste. You can also use apple cider vinegar or white wine vinegar.

    Close up of vegan mayonnaise in a jar

    Variations

    Let's take a look at how you can adapt the vegan mayo without oil to different diets.

    Nut free

    You can easily prepare this plant-based mayo without any problems. To do this, simply replace the cashews with sunflower seeds or pumpkin seeds.

    Gluten free

    This is a gluten-free vegan mayo recipe. So you don't have to change anything about the recipe.

    Keto and Paleo

    You can make a keto vegan mayo by replacing the white beans with cashews.

    Bird view of a jar of vegan mayo with a knife lying on it

    Instructions

    Start by rinsing off the white beans. Now, put the beans in the high speed blender as well as the cashews, water, lemon juice, vinegar, Dijon mustard, nutritional yeast.

    Now mix until you get a creamy consistency without pieces. This is very important so that you get a creamy consistency like mayo.

    If necessary, season the mayo with sea salt.

    Prepare in advance

    This vegan oil-free mayo is great to prepare in advance. It can also be frozen so that you always have something on hand.

    Storage

    How to refrigerate? 

    This vegan mayo is great to store in the fridge. Simply store the mayo in an airtight container in the refrigerator. The Mayo lasts here for about 5 days.

    How to freeze?

    The mayo will keep frozen for approx. 2 months. To do this, freeze them in portions. So you can only thaw what you need.

    Serving options

    Use this oil-free vegan mayo just like you use regular mayonnaise. You can use it as a dressing or make a dip out of it.

    Tips

    If you think the mayo is creamy, mix it up a little more. It's super important that there aren't any pieces left.

    Depending on how much power your high speed blender has, I recommend that you soak the cashews in hot water beforehand. This will make the mayo creamier.

    The next day it will be a little thicker and creamier than on the first day.

    More vegan recipes:

    Feta

    Parmesan

    Nacho Cheese

    Pesto

    Hummus

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    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Enjoy your Meal, Jasmin
    Continue to Content

    📖 Recipe

    Close up of vegan mayonnaise in a jar

    Oil free Vegan Mayo

    Yield: 1 cup
    Prep Time: 10 minutes
    Total Time: 10 minutes

    Do you love mayonnaise? But would you like to not use the traditional mayonnaise? Then you should definitely try this vegan oil-free mayo. You only need a few ingredients, and you get a great alternative to mayonnaise with oil. This plant based mayo is made from whole foods without eggs or oil. It is on your table within 5 minutes.

    Ingredients

    • ¼ cup (60g) white beans
    • ¾ cup (113g) cashews or pecans soaked in boiling water 30 minutes
    • ¼ cup (60ml) water or veggie broth for more flavor
    • 1-2 tablespoon lemon juice (about 1 lemon)
    • 2 teaspoon white vinegar
    • 1 teaspoon Dijon mustard
    • ½ teaspoon nutritional yeast
    • ½ teaspoon sea salt opt.

    Instructions

    Start by rinsing off the white beans. Now, put the beans in the high speed blender as well as the cashews, water, lemon juice, vinegar, Dijon mustard, nutritional yeast. Now mix until you get a creamy consistency without pieces. This is very important so that you get a creamy consistency like mayo.

    If necessary, season the mayo with sea salt.

    Notes

    More Tips in the Post above!

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: International / Category: Vegan Basics
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    « Vegan Reuben Sandwich (wfpb, oil free)
    Vegan Chicken Salad Recipe (whole foods, fat free) »

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    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

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