Plant-Based Oil-Free Mayonnaise

By the Gracious Vegan

I love that this mayonnaise is oil-free but tastes thick and creamy. It also lasts a long time in the refrigerator (3-4 weeks at least). The flavor can be adjusted to your liking with more lemon juice, vinegar, maple syrup, and/or salt. I use some kala namak as well (“black salt”) to give it a big of an eggy flavor.

This mayonnaise gets some of its body and lightness from aquafaba, the water that canned chickpeas are stored in. Don’t pour aquafaba down the drain—it can be used for recipes like mayonnaise, also for Air-Fryer No-Oil Seasoned Croutons, Air Fryer Crunchy No-Oil Roasted Chickpeas, and for roasting corn tortillas for tostadas or chips without oil.

There are so many uses for this mayonnaise. It can be used in any recipe regular mayonnaise is called for. See a list of ideas below the recipe.

Makes about 1.5 cups

Add the following ingredients to a high-speed blender. Taste and adjust for acid, salt, and maple syrup.

  • 1 cup raw cashews, soaked and drained (fastest way is to pour boiling water over them, cover, and let soak for 20 minutes)

  • 2/3 cup silken tofu

  • 2/3 cup aquafaba (from one can of chickpeas or use Homemade Aquafaba (Stovetop or Instant Pot))

  • 2 Tablespoons fresh lemon juice

  • 1.5 – 2  Tablespoons vinegar (apple cider or distilled white)

  • 2-3 teaspoons maple syrup

  • 1.5 teaspoons salt (I use half kala namak and half regular salt)

  • 1/2 teaspoon xanthan gum

Use immediately or transfer to a jar or plastic container and chill. It will firm up as it cools.

Note: if you make a half-recipe, I recommend using a smaller blender like a bullet-type blender. The larger blenders have trouble with small batches.

Ideas for using this mayonnaise

Timing: about 25 minutes (with soaking the cashews)

Gluten-free

SauceLinda Tyler5 Comments