Oil-Free Vegan Mayonnaise
A creamy, tangy, and oil-free alternative to traditional mayonnaise. Made with white beans and aquafaba, this healthy vegan mayo is rich in protein, light in calories, and perfect as a spread, dip, or salad dressing base.
Equipment
- High-speed blender or food processor, measuring cups and spoons, airtight storage container
Ingredients
- 1 cup cooked white beans cannellini or navy beans, drained and rinsed
- 2 tbsp aquafaba bean cooking water, homemade or canned
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- Pinch of sea salt
- Freshly ground black pepper to taste
- 1-2 tbsp cold water or unsweetened plant milk Optional, to adjust consistency
Instructions
- Add white beans, aquafaba, vinegar, mustard, garlic powder, onion powder, salt, and black pepper to a blender or food processor.
- Blend until very smooth and creamy.
- If the mixture is too thick, add water or plant milk 1 tbsp at a time until desired consistency is reached.
- Taste and adjust seasoning or tanginess as needed.
- Chill in the fridge for at least 30 minutes before serving.
- Store in an airtight container for up to 1 week.
Notes
This oil-free vegan mayo is lower in fat and calories than traditional versions while still delivering creamy texture and tangy flavor. Use it as a spread for sandwiches, a dip for veggies, or as a base for salad dressings. For extra zing, add a squeeze of lemon juice or a pinch of smoked paprika.