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.
Servings: 20tablespoons (one jar of 300 ml [10 fl. oz.])
Author: Teenuja Dahari - veganlovlie.com
65gDRIED white beans*[⅓ cup] cannellini beans, navy beans or chickpeas, soaked overnight & drained - yield 1 cup soaked beans
Lemon peel from ¼ lemon
2 - 3teaspoonslemon juice[10 - 15 ml] more to taste
¼teaspoonIndian black saltkala namak
2 - 4tablespoonssunflower oil[30 ml - 60 ml], or vegetable oil or more**, see notes
1 - 2tablespoonswater [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.LOW FAT OPTION AND CHOICE OF OIL**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 CONTENTCalorie 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.SHELF LIFE***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/2J1JwTTLink to original post - Eggless Mayonnaise | Vegan Mayo Recipe - https://veganlovlie.com/mayonnaise-recipe-lowfat-soyfree-vegan/