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Tami Kramer Nutmeg Notebook

Vegan Oil Free Mayonnaise with Beans

5 from 1 vote
This rich and creamy mayo gets its smooth texture from cannellini beans, delivering the perfect balance of tangy, savory, and slightly sweet flavors.
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Course: condiment
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Place all of the ingredients in a small blender container and blend on high until mixuture is silky smooth.
  2. Place in a glass jar with a tight fitting lid and refrigerate.
  3. 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.

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