{"id":9009,"date":"2018-03-31T10:52:18","date_gmt":"2018-03-31T14:52:18","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=9009"},"modified":"2019-12-11T02:15:20","modified_gmt":"2019-12-11T07:15:20","slug":"mayonnaise-recipe-lowfat-soyfree-vegan","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/mayonnaise-recipe-lowfat-soyfree-vegan\/","title":{"rendered":"Eggless Mayonnaise Recipe | Low Fat + Soy-free + Nut-free"},"content":{"rendered":"

Homemade mayonnaise recipe<\/strong> that is low in fat, eggless, cholesterol-free, soy-free and nut-free. It tastes surprisingly like real mayo and perhaps even better. The secret is in the ingredient and in the process to produce a vegan mayo<\/strong> for a fraction of the cost of store-bought mayonnaise.<\/p>\n

\"Mayonnaise <\/picture><\/p>\n

It\u2019s been a while since I promised that I would share my vegan mayonnaise recipe. In fact, this goes back to when I posted the recipe for the <\/span>Epic Vegan Tuna Mayonnaise<\/span><\/a>. Some of you have emailed me since then with some specific requests about a homemade mayo without soy and also low-fat. So you guys put me into quite a challenge, but I was determined to rise to it nevertheless and I did enjoy it. <\/span><\/p>\n

Most eggless mayonnaise require two main simple ingredients – soymilk or aquafaba (i.e. the liquid from a can of beans or from boiled beans) and oil. Both the soymilk or soy-free aquafaba mayo recipes call for quite a fair amount of oil for the emulsification to happen. So, the challenge was to get the emulsification to happen with little oil.<\/span><\/p>\n

The low fat or oil-free vegan mayo versions that I\u2019ve seen make use of a creamy base such as silken tofu or cashews. <\/span><\/p>\n

But with my nut allergy, cashews are not an option. This rose the challenge even more – a vegan mayonnaise recipe that is soy-free, nut-free AND with the option of being low fat.<\/span><\/p>\n

\"? <\/picture><\/p>\n

After some brain racking (over severals cups of tea) and numerous tests, I was satisfied with the results which are pretty astounding in my humble opinion. I am pretty excited to share it. But don\u2019t take my word for it though, try the recipe for yourself and let me know.<\/span><\/p>\n

This mayonnaise recipe is not completely oil-free but the amount that is called for can be adjusted and considerably reduced. Compared to many mayonnaise recipes out there, this particular recipe is relatively much much lower in fat. <\/span><\/p>\n

In traditional mayo, the ratio of milk (or liquid) to oil is usually about 1:2. In my recipe, the ratio is about 4:1 which completely inverses the amount of liquid to oil. <\/span><\/p>\n

The secret is in the ingredient and the process which involves a couple extra steps but so much worth it if soy-free low-fat nut-free mayo is what you\u2019re after. <\/span><\/p>\n

Dried (uncooked) white beans (cannellini or navy beans) are what I am using in this recipe. Dried chickpeas work well too but they will produce a mayonnaise that is slightly beige in colour. And I find that white beans have a much more neutral taste. I am basically extracting the milk from the beans and cooking this bean milk into a thick custard which then becomes a creamy base for the mayonnaise.<\/span><\/p>\n

So, let\u2019s not keep you waiting any longer. I hope you enjoy this recipe. If you do, tag us on Instagram<\/a><\/span>\u00a0@veganlovlie #veganlovlie<\/strong> or pin the image below and save the recipe for later.<\/span><\/p>\n

Check out these other recipes from the blog:<\/strong><\/p>\n

Soy Sauce Substitute<\/a> – recipe for a soy-free gluten-free alternative to soy sauce<\/p>\n

Apple Tamarind Chutney<\/a> – great as a dipping sauce for appetisers<\/p>\n

{No-}Peanut Butter Zucchini Dip<\/a> –\u00a0an incredibly tasty dip that can also be used as a salad dressing<\/p><\/blockquote>\n

Watch the video for the easy step-by-step process. Enjoy!<\/span><\/h4>\n