? Homemade mayonnaise recipe that is low in fat, eggless, cholesterol-free?, soy-free and nut-free.
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5 from 2 votes

Vegan Mayonnaise Recipe | Low Fat + Soy-free + Nut-free

Homemade mayonnaise recipe 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 for a fraction of the cost of store-bought mayonnaise.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Condiment
Cuisine: World
Keyword: eggless mayonnaise, vegan mayonnaise recipe
Servings: 20 tablespoons (one jar of 300 ml [10 fl. oz.])
Calories: 35kcal
Author: Teenuja Dahari - veganlovlie.com


  • 65 g DRIED white beans* [⅓ cup] cannellini beans, navy beans or chickpeas, soaked overnight & drained - yield 1 cup soaked beans
  • 300 ml water [1¼ cups]
  • Lemon peel from ¼ lemon
  • 2 - 3 teaspoons lemon juice [10 - 15 ml] more to taste
  • ¼ teaspoon sea salt
  • ¼ teaspoon Indian black salt kala namak
  • 2 - 4 tablespoons sunflower oil [30 ml - 60 ml], or vegetable oil or more**, see notes
  • 1 - 2 tablespoons water [15 ml - 30 ml] more as required to reach desired consistency


  • Place the soaked white beans and water in a blender and process until well blended.
  • Pass the mixture through a cheesecloth or fine mesh sieve.
  • Squeeze out as much bean milk as you can.
  • Place the bean milk with the lemon peel in a saucepan.
  • Heat on medium temperature while stirring occasionally.
  • When the mixture starts to thicken, stir constantly until it reaches a thick custard consistency.
  • Then remove from the heat and set aside.
  • Remove the lemon peels and allow the custard to cool.
  • Once completely cooled, place the custard, lemon juice, sea salt, Indian black salt and 2 tablespoons water in a mixing jug.
  • Blend using an immersion (hand) blender until the mixture is smooth and creamy.
  • Add in the oil and blend again until the mixture is emulsified.
  • Taste and add more lemon juice if you like your mayo more tangy.
  • If you want a thinner mayonnaise, add 1 tablespoon water at a time and blend again until you get the desired consistency.
  • Place the mayonnaise in a jar and refrigerate for up to 2 weeks***.
  • Always use a clean utensil when removing the mayonnaise from the jar.



*Canned or precooked beans will NOT work in this recipe. The bean juice needs to be exacted from soaked uncooked beans. Then this bean juice is cooked into a custard.
**You may use only 2 tablespoons of oil in this recipe if you want this mayonnaise to be low fat. In this case, start with just 1 tablespoon water. Otherwise, the mixture might be too watery to emulsify properly.
I have had best results with sunflower or vegetable oil. Olive oil does not work very well; it leaves a somewhat bitter aftertaste in the mayonnaise. So, I do recommend using the recommended oil as per the recipe.
Calorie calculation is based on a one tablespoon serving (with 4 tablespoons sunflower oil used in the recipe). If you vary the amount of oil, calorie amount will change.
***This mayonnaise may keep for more than a month if clean utensils are used. But for food safety, 2 weeks is the recommended shelf life. Go by the smell test to determine its freshness.
Buy Indian black salt (kala namak) from here - https://amzn.to/2J1JwTT
Link to original post - Eggless Mayonnaise | Vegan Mayo Recipe - https://veganlovlie.com/mayonnaise-recipe-lowfat-soyfree-vegan/