Best Vegan Mayo Recipe No Oil for Creamy Healthy Dressing

Who says you need oil to enjoy creamy, luscious vegan mayo? If you’re on the hunt for a healthier, oil-free alternative that doesn’t compromise on taste or texture, you’re in the right place.

This best vegan mayo recipe with no oil is delightfully smooth, tangy, and versatile, making it a perfect addition to sandwiches, salads, and dips. Whether you’re vegan, on a low-fat diet, or just looking to cut down on oil, this mayo is a game changer.

Using wholesome ingredients like aquafaba and cashews, this recipe achieves the classic mayo creaminess without any greasy aftertaste. Plus, it’s incredibly simple and quick to whip up in your blender or food processor.

Get ready to revolutionize your condiments with this easy, nourishing, and delicious oil-free vegan mayo!

Why You’ll Love This Recipe

This mayo is a triumph for anyone wanting to enjoy creamy, tangy goodness without the added fats and oils. It’s:

• Oil-free and vegan: Perfect for those with dietary restrictions or preferences.
• Creamy and thick: Thanks to cashews and aquafaba, it mimics traditional mayo textures flawlessly.
• Easy to customize: Add herbs, spices, or garlic for your personal twist.
• Low in calories: Great for healthy eating without sacrificing flavor.
• Made with pantry staples: No tricky ingredients required.

Plus, it stores well in the fridge, so you can make a batch and use it over several days. Say goodbye to store-bought mayo loaded with additives and hello to homemade goodness!

Ingredients

• 1/2 cup raw cashews (soaked for at least 2 hours or boiled for 10 minutes)
• 1/4 cup aquafaba (the liquid from a can of chickpeas)
• 2 tablespoons apple cider vinegar or lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt (adjust to taste)
• 1 teaspoon maple syrup or agave nectar (optional, for slight sweetness)
• 1/4 cup water (more if needed for consistency)
• 1/4 teaspoon garlic powder or fresh minced garlic (optional)

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Mixing bowl (for soaking cashews)
• Spatula
• Glass jar or airtight container (for storing mayo)

Instructions

1. Soak the cashews: Place raw cashews in a bowl and cover with water. Let them soak for at least 2 hours or boil for 10 minutes to soften. Drain and rinse before use.
2. Add ingredients to blender: Combine the soaked cashews, aquafaba, apple cider vinegar, Dijon mustard, salt, maple syrup (if using), and garlic powder in your blender or food processor.
3. Blend until smooth: Blend on high for 1-2 minutes, stopping to scrape down the sides with a spatula as needed. Slowly add water a tablespoon at a time until you reach your desired mayo consistency. The mixture should be creamy and thick, just like traditional mayo.
4. Adjust seasoning: Taste your mayo and add more salt, vinegar, or mustard if needed. Blend again briefly to incorporate any additions.
5. Chill before serving: Transfer the mayo to a glass jar or airtight container and refrigerate for at least 1 hour. This helps the flavors meld and the mayo to thicken further.
6. Serve and enjoy: Use your oil-free vegan mayo as a spread, dip, or dressing. Keep refrigerated and consume within 5-7 days for freshness.

Tips & Variations

“For the creamiest texture, make sure your cashews are fully soaked and soft before blending.”

• Thicken it up: If your mayo is too thin, add more soaked cashews or reduce the water a bit.
• Flavor boosts: Mix in fresh herbs like dill, basil, or chives for a herbed mayo variation.
• Garlic lovers: Add a clove of fresh garlic for a punchy garlic mayo.
• Spicy mayo: Stir in a pinch of smoked paprika, cayenne, or sriracha.
• Use aquafaba wisely: The aquafaba is key to emulsifying the mayo without oil – don’t substitute with water.
• Storage tip: Keep mayo in an airtight container in the fridge. Stir before each use as natural settling may occur.

Nutrition Facts

Serving Suggestions

This versatile mayo is a perfect companion to many dishes. Try it as a sandwich spread or as a creamy base in your favorite salads.

Here are a few ideas to get you started:

• Spread on vegan burgers or wraps for extra moisture and flavor.
• Mix into potato salad or coleslaw for an oil-free twist.
• Use as a dip for fresh veggies or crispy fries.
• Blend with fresh herbs and lemon juice for a tangy salad dressing.
• Enhance your Kosher Sushi Salad Recipe with a dollop of this mayo for extra creaminess.
• Pair with Jamaican Minced Beef Recipes made vegan style for a delicious contrast.
• Try it as a spread in your favorite sandwich from the Marzipan Challah Recipe for a delightful twist.

Conclusion

This oil-free vegan mayo is a testament to how simple ingredients can create something truly special. You don’t need oil or complicated methods to enjoy a creamy, delicious mayo that’s perfect for a variety of dishes.

The combination of cashews and aquafaba creates a rich, luscious texture that rivals traditional mayo, while the tangy vinegar and mustard add that familiar zing.

Whether you’re vegan, cutting back on fats, or just curious about healthier alternatives, this recipe is a must-try. It’s quick, customizable, and sure to become a staple in your kitchen.

Plus, it pairs beautifully with many recipes here on the blog, so don’t hesitate to experiment and elevate your meals with this fantastic condiment. Happy cooking!

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