Vegan Mayonnaise Recipe No Oil: Easy and Creamy Guide

Mayonnaise is a beloved condiment known for its creamy texture and rich flavor, often used to elevate sandwiches, salads, and dips. However, traditional mayonnaise is loaded with oil and eggs, making it unsuitable for those following a vegan lifestyle or seeking a healthier alternative.

If you’ve been searching for a vegan mayonnaise recipe with no oil, you’re in the right place! This recipe offers a smooth, tangy, and luscious mayo without a drop of oil, relying on wholesome ingredients that you probably already have in your kitchen.

This oil-free vegan mayo is not only healthier but also incredibly easy to make. It delivers all the creaminess and tang you expect from mayo without the extra calories and fat from oil.

Whether you’re vegan, allergic to oil, or simply want to cut down on fat, this recipe is your new go-to condiment. Plus, it’s versatile and can be customized to suit your taste buds perfectly.

Let’s dive into how to whip up this delicious, guilt-free mayo!

Why You’ll Love This Recipe

This vegan mayonnaise recipe stands out for several reasons. First, it’s completely oil-free, making it a heart-healthy alternative to traditional mayonnaise.

It uses natural ingredients like aquafaba and plant-based milk, which create a creamy texture that rivals classic mayo. No one will believe it’s oil-free!

Second, it’s super simple to prepare. With a blender or food processor, you can have fresh mayo ready in less than 10 minutes.

No complicated steps or hard-to-find ingredients are needed.

Finally, this mayo is incredibly versatile. You can use it as a sandwich spread, salad dressing, or dip.

It also serves as a fantastic base to experiment with flavors — add herbs, garlic, or spices to make it your own.

Ingredients

• 1/4 cup aquafaba (liquid from a can of chickpeas)
• 1/2 cup unsweetened soy or oat milk (or your favorite plant-based milk)
• 2 tablespoons apple cider vinegar or lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder (optional for extra flavor)
• 1/2 teaspoon salt
• 1 teaspoon maple syrup or agave nectar (optional for a hint of sweetness)
• 1 tablespoon ground flaxseeds or soaked chia seeds (for thickening)

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Spatula
• Small bowl (for soaking flaxseeds or chia seeds)
• Jar or airtight container for storing the mayo

Instructions

1. Prepare the flax or chia gel: Mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water in a small bowl. Let it sit for 5-10 minutes until it forms a gel-like consistency.
2. Combine the base ingredients: Pour 1/4 cup aquafaba and 1/2 cup plant-based milk into the blender or food processor.
3. Add flavorings: Add the apple cider vinegar, Dijon mustard, garlic powder (if using), salt, and maple syrup to the blender.
4. Blend until smooth: Start blending on low speed and gradually increase to high. Blend for about 1-2 minutes until the mixture is smooth and slightly frothy.
5. Add the flax or chia gel: Add the thickened gel to the blender and blend again for another 30 seconds to 1 minute. This will help thicken the mayo.
6. Check consistency: If your mayo is too thin, add a teaspoon more flax or chia gel and blend again. If it’s too thick, add a splash of plant-based milk.
7. Transfer and chill: Use a spatula to scrape the mayo into a jar or container. Refrigerate for at least 1 hour to let it thicken further and develop flavor.

Tips & Variations

For the best texture, use cold ingredients and blend thoroughly. Aquafaba is the magic ingredient here — it acts like egg whites to create that fluffy, creamy consistency.

• Flavor variations: Mix in fresh herbs like dill or parsley for a herbed mayo. Add smoked paprika or chipotle powder for a smoky kick.
• Use different plant milks: Soy or oat milk work best for creaminess, but you can experiment with almond or cashew milk.
• Storage: Keep the mayo refrigerated and use within 5-7 days for the best freshness.
• Thickening alternatives: Instead of flax or chia gel, try blending in silken tofu or soaked cashews for a creamier texture.

Nutrition Facts

Serving Suggestions

This oil-free vegan mayonnaise is incredibly versatile. Use it as a creamy spread on sandwiches or wraps to add moisture and flavor without the guilt.

It works wonderfully as a base for salad dressings — just add fresh herbs and a splash of lemon juice for a zesty vinaigrette.

Try it as a dip for fresh veggies, baked potatoes, or crispy tofu bites. It’s also an excellent substitute for traditional mayo in recipes like coleslaw, potato salad, or vegan burgers.

For more creative vegan spreads and sauces, check out these recipes:

• Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes
• Lipton Vegetable Dip Recipe: Easy Party Favorite
• Garden Vegetable Cream Cheese Recipe for Fresh Spreads

Conclusion

This vegan mayonnaise recipe with no oil is a game-changer for anyone looking to enjoy creamy, delicious mayo without the added fats from oil. It’s easy to prepare, uses simple pantry staples, and can be customized with your favorite flavors.

The use of aquafaba and flax or chia gel creates a texture so close to traditional mayo you’ll be amazed.

Not only is it healthier, but it also fits perfectly into vegan, allergy-friendly, and whole-food diets. Whether you’re spreading it on a sandwich or mixing it into your favorite salad, this mayo will become a staple in your kitchen.

For more wholesome, plant-based recipes, be sure to explore our collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Happy cooking and enjoy your creamy, oil-free vegan mayo!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Mayonnaise Recipe No Oil”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, oil-free vegan mayonnaise made with aquafaba and cashews. Perfect for sandwiches, dressings, and dips.”, “prepTime”: “PT10M”, “cookTime”: “PT0M”, “totalTime”: “PT10M”, “recipeYield”: “1 cup”, “recipeIngredient”: [“1/4 cup aquafaba (liquid from a can of chickpeas)”, “1/4 cup raw cashews (soaked for 2 hours and drained)”, “1 tablespoon apple cider vinegar”, “1 teaspoon Dijon mustard”, “1/2 teaspoon salt”, “1/2 teaspoon lemon juice”, “1/4 teaspoon garlic powder”, “2 tablespoons water (adjust for consistency)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Add soaked cashews and aquafaba to a blender.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth and creamy.”}, {“@type”: “HowToStep”, “text”: “Add apple cider vinegar, Dijon mustard, salt, lemon juice, and garlic powder.”}, {“@type”: “HowToStep”, “text”: “Blend again until fully combined.”}, {“@type”: “HowToStep”, “text”: “Add water gradually to reach desired consistency.”}, {“@type”: “HowToStep”, “text”: “Taste and adjust seasoning if needed.”}, {“@type”: “HowToStep”, “text”: “Transfer to a jar and refrigerate for at least 1 hour before use.”}], “nutrition”: {“calories”: “120”, “proteinContent”: “4g”, “fatContent”: “6g”, “carbohydrateContent”: “12g”}}