Vegan and Gluten Free
Serendipity Jane
Original Recipe: Jane Fox
Vegan Mayo with no oil, is a delicious, no guilt, budget friendly, version of classic mayonnaise, and it tastes like the real deal! I used it to made a plant based “tuna” sandwich for my sister, Karen, a meat eater. She told me that if she hadn’t been told, she would have thought she was eating real tuna with real mayonnaise. That’s how good it is!
My Inspiration
I’ve always loved mayonnaise and some of my favorite foods are laden with the stuff! What would potato salad and tofu “egg” be without mayo? So when I decided to start eating plant based, I was relieved to find, Vegenaise, a fabulous mayonnaise substitute that in my opinion is actually better, and fresher tasting, than the old standby that I used for the first half of my life.
Recently, I decided to cut back on my calories by reducing oil in my food, and I set out to find a substitute for my beloved Vegenaise. As I searched the stores for something without oil, I was disappointed. Nothing! I decided, in desperation, to make my own. As I began experimenting, I admit, my expectations were pretty low. I told myself “If I could only find a recipe for something that was moist and flavorful, I would be happy!” Low and behold, I found one basic recipe, repeatedly, in my cookbooks and on the internet: a version of Vegan Mayonnaise with no oil! This is where I started, but I’ve added a secret ingredient that elevates the taste and makes Vegan Mayo with No Oil a worthy substitute for my beloved Vegenaise! This recipe isn’t just adequate, it tastes like real mayo and It’s amazingly delicious! Did I mention it’s budget friendly too?
The Ingredients
Real Mayonnaise is made from an emulsified blend of oil, lemon juice, mustard, and eggs
. Vegan Mayo with No Oil keeps some of the traditional ingredients, and substitutes others to create a delicious realistic substitute.
Extra Firm Silken Tofu, takes the place of the egg, and acts as the base to this mayonnaise. You can find silken tofu in the refrigerated section, but for this recipe, I prefer the shelf stable boxed variety found in the Asian section of the grocery store. I like this version better than the fresh tofu, because it is a little more firm and the finished product is thick and creamy without the wateriness.
Fresh squeezed lemon juice, apple cider vinegar, and the Dijon mustard provide the tang that we all expect from a tasty mayo. Don’t skimp on the mustard. Make sure you are using dijon and not the run of the mill yellow hot dog mustard. I like the Grey Poupon brand of dijon mustard . I’ve tried the generic and while it’s ok in a pinch, the Grey Poupon is just better. Maybe it’s the white wine?
Regular salt, garlic powder and Onion Powder help round out the flavor, but my secret ingredient is black salt, which actually mimics the taste of egg. Black salt, also known as kala namak, is a pink (despite the name) rock salt from South Asia with a very strong smell of sulfur, making it the perfect addition to dishes that are traditionally made with egg. Don’t skip the black salt!
The Process
- Unwrap the tofu.
- Squeeze the juice of one lemon and measure out two tablespoons.
- Measure out one Tablespoon of Apple cider vinegar.
- Measure out your spices and your mustard.
- Put everything in the blender, preferably a high speed blender.
- Set the blender to puree, or high, and begin to blend.
- Run the blender for about 3 minutes, then stop.
- Using a spatula, scrape down the sides of the blender.
- Return to processing on the puree setting. Keep processing until you get a very smooth texture, stopping periodically to scrape down the sides with your spatula. I have a Ninja Blender and it usually takes me about 10 minutes to get the right texture. It will be quicker if you have a high speed blender and slower if you have an inexpensive one.
Warning!:If you don’t have a high speed blender, like a Vitamix, make sure you turn off your blender and let it rest every once in a while so that your motor doesn’t overheat! You don’t want to burn out the motor on your blender.
- When the mayo is ready, it will have a very smooth, silky texture. Check it by rubbing a dab between your fingers to see the silkiness.
- Store the mayo in an airtight container in the refrigerator. I use a 2 cup Ball mason jar. Keep it refrigerated. If it is left out or kept beyond five days, the taste will change. It may separate a tiny bit, but if so, just give it a stir.
You are now ready to use Vegan Mayo with No Oil in your salad dressing, for potato salad, vegan tuna salad…or for whenever you need mayo.
Enjoy!
Printable Recipe
Vegan Mayo with No Oil
Equipment
- Blender, preferably high speed
- lemon juicer
Ingredients
- 12.3 ounce Silken Tofu extra firm, I prefer the shelf stable version
- 1 Tablespoon Apple Cider Vinegar
- 2 Tablespoons Lemon juice fresh
- 2 Teaspoons Dijon Mustard
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Garlic Powder
- 1/8 Teaspoon Black Salt (Kala Namak)
Instructions
- Place all ingredients in a blender and process on puree until smooth.
- After about 3 minute, stop the blender and use a spatula to scrape down the sides. Continue blending, stopping periodically to scrape down the sides.
- Keep an eye on the blender to make sure your motor does not overheat. You may need to turn it off and let the motor cool to avoid overheating.
- It may take up to 10 minutes or more for the mixture to become completely smooth,
- Place in an airtight container and refrigerate. Discard after 5 days.
