Oil Free Vegan Mayo Recipe That Tastes Amazing

Mayonnaise is a staple condiment in many kitchens, loved for its creamy texture and tangy flavor. However, traditional mayo is loaded with oil and eggs, which doesn’t fit into a vegan or oil-free lifestyle.

If you’ve been searching for a healthier alternative that doesn’t compromise on taste, you’re in the right place! This oil free vegan mayo recipe is not only simple to make but also incredibly versatile.

Whether you’re spreading it on sandwiches, mixing it into salads, or using it as a dip, this mayo brings all the creaminess without the guilt.

Using wholesome ingredients like aquafaba and plant-based milk, this recipe avoids oils yet achieves that luscious, thick texture you expect from a good mayo. Plus, it’s free from common allergens like soy and nuts, making it a crowd-pleaser for almost any dietary need.

Let’s dive into how you can whip up this delicious, guilt-free vegan mayo right in your kitchen!

Why You’ll Love This Recipe

This oil free vegan mayo recipe is a game-changer for anyone looking to enjoy the creamy delight of mayonnaise without the added oils or animal products. Here’s why it stands out:

• Healthy & Light: Free from oil and eggs, it’s perfect for those watching their fat intake or following a plant-based diet.
• Simple Ingredients: Uses common pantry items like aquafaba (the liquid from cooked chickpeas), lemon juice, and a touch of mustard for flavor.
• Easy to Make: No fancy equipment needed, just a blender or food processor.
• Customizable: Adjust the tanginess, sweetness, or thickness according to your preference.
• Versatile: Works great as a sandwich spread, dip, salad dressing base, or even a sauce for veggies and grains.

Ingredients

• 1/4 cup aquafaba (liquid from a can of chickpeas)
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt, or to taste
• 1/4 cup unsweetened soy or oat milk (or any plant-based milk)
• 1 teaspoon maple syrup or agave (optional, for a touch of sweetness)
• 1/2 teaspoon garlic powder (optional for extra flavor)

Equipment

• Blender or food processor: Essential for blending the ingredients into a smooth, creamy texture.
• Measuring cups and spoons: For accurate ingredient portions.
• Mixing bowl: To transfer and store your mayo.
• Spatula: To scrape down the sides of the blender.
• Jar or airtight container: For storing your finished mayo in the fridge.

Instructions

1. Drain the aquafaba: Open a can of chickpeas and carefully drain 1/4 cup of the liquid (aquafaba). This will be your mayo base.
2. Add the wet ingredients: Pour the aquafaba, plant-based milk, apple cider vinegar (or lemon juice), and maple syrup (if using) into your blender or food processor.
3. Season: Add the Dijon mustard, salt, and garlic powder (if using) to the blender.
4. Blend: Start blending on medium speed. As the mixture begins to emulsify, increase speed to high. Blend for about 2-3 minutes until the mixture thickens and turns creamy.
5. Check the texture: If the mayo is too thin, blend for a little longer. For a thicker mayo, chill it in the refrigerator for 30 minutes; it will firm up as it cools.
6. Taste and adjust: Give your mayo a quick taste. Add more salt, lemon juice, or mustard if needed and blend again briefly to mix.
7. Store: Transfer your mayo to a clean jar or airtight container and refrigerate. Use within 5-7 days for the best flavor and freshness.

Tips & Variations

“For a thicker mayo, try chilling the mixture or adding a bit more aquafaba and blending longer for better emulsification.”

• Flavor twists: Add fresh herbs like dill or basil for a herby mayo, or mix in a pinch of smoked paprika or curry powder for a unique flavor profile.
• Use different vinegars: Experiment with white wine vinegar or rice vinegar for subtle flavor changes.
• Spicy kick: Stir in a teaspoon of sriracha or chipotle powder for a spicy mayo variant.
• Nut-free & soy-free option: Use oat or rice milk instead of soy milk to keep it allergen-friendly.
• Storage tip: Always use a clean spoon when scooping mayo to avoid contamination and extend shelf life.

Nutrition Facts

*Percent Daily Values are based on a 2,000 calorie diet.

Serving Suggestions

This oil free vegan mayo is incredibly versatile and can be used in many ways to enhance your meals:

• Sandwich spread: Use it as a creamy base for vegan sandwiches or wraps instead of traditional mayo.
• Salad dressing: Thin it with a little extra lemon juice or plant milk to create a tangy dressing for green salads or grain bowls.
• Dip: Serve as a dip for fresh veggies, fries, or crispy tofu nuggets.
• Vegan potato salad: Mix with boiled potatoes, celery, and fresh herbs for a classic potato salad without the added oil.
• Deviled tofu: Use this mayo as a base for a vegan deviled egg-style appetizer by mixing with mashed tofu and spices.

Conclusion

Making your own oil free vegan mayo is a fantastic way to enjoy creamy, delicious flavor without the extra oil or animal products. This recipe is not only easy to prepare but also highly adaptable to your taste preferences and dietary needs.

Whether you’re vegan, watching your fat intake, or simply want to try a healthier alternative, this mayo will quickly become a kitchen favorite.

Experiment with different flavor add-ins and serving ideas to keep this condiment exciting and fresh. Don’t forget to check out other delightful vegan recipes like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes, Vegan Bread Machine Recipe for Soft, Delicious Loaves, and Peruvian Vegetable Recipes for Flavorful Healthy Meals to expand your plant-based cooking repertoire.

Happy cooking and enjoy your homemade, oil free vegan mayo!

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