Vegan Oil Free Mayonnaise Recipe

Two Easy Recipes!

Looking for a healthy, oil-free alternative to traditional mayo? This post features two delicious, whole food, plant-based mayonnaise recipes that are rich, creamy, and packed with flavor—without any processed oils! Say goodbye to store-bought mayo and hello to these whole food, plant-based, oil-free vegan mayonnaise recipes made with simple, wholesome ingredients! This rich and creamy mayo gets its smooth texture from cannellini beans or silken tofu, delivering the perfect balance of tangy, savory, and slightly sweet flavors.

With just a few pantry staples like apple cider vinegar, Dijon mustard, lemon juice, and garlic powder, this mayo is not only oil-free but also packed with plant-based goodness. For an eggy flavor, try adding a pinch of Kala Namak (Indian black salt).

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04/16/2025 11:05 pm GMT

Both of these easy, oil-free mayo recipes are made with simple, wholesome ingredients and can be customized to suit your taste. Whether you prefer the heartiness of beans or the silky smoothness of tofu, you’ll have a healthy, dairy-free, and oil-free mayo option ready to enjoy!

Check out both recipes and discover your new favorite plant-based mayonnaise!

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Use it as a sandwich spread, a base for creamy dressings, or a key ingredient in potato salad, coleslaw, and mock egg or tuna salad. It’s a versatile, heart-healthy alternative you’ll want to keep in your fridge!

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Check out the full recipes and start making your own delicious, oil-free vegan mayo today! I’m providing you with “two” recipes to choose from. Depending on what you have in the pantry or your personal preference for either beans or tofu, I have you covered.

Serving Suggestions:

Use as a creamy spread for sandwiches, wraps, salads, veggie burgers.

Use as a dressing for coleslaw, macaroni salad or a mock chicken salad using jack fruit or soy curls.

Combine with mustard, pickles, onions, celery and potatoes for a potato salad.

Combine with tofu, mustard, onions and pickles for a mock egg salad.

Mix with chickpeas, celery, red onion, ccapers and shredded carrots, for a mock tuna salad.

Add some spices and use as a marinade for tofu.

Feel free to add fresh dill, chives or other favorite spices and herbs to create a dip.

Vegan Oil Free Mayonnaise with Beans

Tami Kramer Nutmeg Notebook

This rich and creamy mayo gets its smooth texture from cannellini beans, delivering the perfect balance of tangy, savory, and slightly sweet flavors.

Print Recipe Pin Recipe

Course condiment

Cuisine American

Ingredients

  

• 1 15 oz canned cannellini beans, rinsed and drained
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp salt substitute
• 1 tbsp lemon juice
• 2 tbsp water

Optional

• 1/8-1/4 tsp Kala Namak – Indian black salt adds a unique and distinctive flavor that mimics the taste of eggs
• 1 Medjool date – if you want a sweeter mayo

Instructions

 

• Place all of the ingredients in a small blender container and blend on high until mixuture is silky smooth.
• Place in a glass jar with a tight fitting lid and refrigerate.
• Should last up to a week in the refrigerator.

Notes

Serving Suggestions:

Use as a creamy spread for sandwiches, wraps, salads, veggie burgers.

Use as a dressing for coleslaw, macaroni salad or a mock chicken salad using jack fruit or soy curls.

Combine with mustard, pickles, onions, celery and potatoes for a potato salad.

Combine with tofu for a mock egg salad.

Mix with chickpeas for a mock tuna salad.

Add some spices and use as a marinade for tofu.

Feel free to add fresh dill, chives or other favorite spices and herbs to create a dip.

Keyword vegan, cannellinibeans, garlic powder, onion powder, ACV, Dijon Mustard,lemon juice, black salt

Tried this recipe?Let us know how it was!

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