Although egg free mayo is widely available in a lot of stores, it’s not really a recommended food for health because of how processed it is and that it’s based primarily on oil. So when you’re looking for a healthier version a homemade oil free plant based mayo can be really helpful for jazzing up sandwiches, wraps and other cold salad recipes.
I especially recommend using this mayo for vegan friendly recipes like tofu “egg” salad, potato salad, or chickpea “tuna” salad. If you’re someone who makes a lot of wraps or sandwiches you might go through this quickly, but if not you can divide the recipe in half or even separate half and freeze it for later. I would use this plant based mayo within a week as it contains fresh ingredients and zero preservatives. What I did is use half of it to make tofu egg salad and the other half to make potato salad for lunches.
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Oil Free Vegan Cashew White Bean Mayo (Plant-Based)
Ingredients:
½ cup cashews, raw and unsalted (If you don’t have a high powered blender soak them in hot water for 1/2 hour prior.)
1 15 oz/425 gram can of cooked white beans, OR 1.5 cups fresh cooked white beans, drained and rinsed (white kidney beans, cannellini, great northern etc.)
3 tbsp of dijon mustard (or mustard of choice)
2 tbsp fresh lemon juice (or substitute extra apple cider vinegar)
2 tbsp apple cider vinegar
2 cloves of garlic
1 tbsp nutritional yeast
1 tsp kala namak (black salt) or Herbamare or sea salt (If you’re not making egg or potato salad with this you can just use Herbamare or Salt if you don’t want a sulphurous egg flavour)
1/4 tsp white or black pepper
*Water to blend if using a low powered blender. Not necessary if using a Vitamix or Blendtec
Directions:
- Place ingredients into Vitamix or blender or food processor in the order above. (Skip the extra water if using a high powered blender.)
- A) Turn on your Vitamix and use the tamper to push everything down into the blade and blend on medium high until you see a creamy consistency.
B) If using a regular blender use just enough water as needed to blend and sttop and scrape down the sides with a spoon and continue blending until smooth. - Once completely smooth, store in a glass jar in the fridge.
Storage:
Use within preferably within 5 days, but may last up until 7 days if stored air tight. Put any extra in a freezer safe container before it spoils to freeze for later.
Variations:
For tofu “egg” salad and potato salad the kala namak (black salt) gives it that egg-like flavour. If you’re using it for chickpea “tuna” salad or other veggie sandwiches and don’t want that egg-like flavour you can use regular sea salt or my favourite: Herbamare instead.
Try it with different types of mustard too if you prefer a sweeter or spicier one as well.
What is your favourite sandwich or wrap to use with vegan mayo?
