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

Today’s recipe is for homemade mayonnaise
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. Hi Friends,
It’s been a while since our last video but we’re back now with some new recipes.
I meant to share a mayonnaise recipe about a year ago when we posted our Epic Vegan Tuna
Mayonnaise recipe that some of you actually tried and loved.
So since then, some of you have emailed us asking for the mayonnaise recipe and whether we
could do a soy-free or low-fat version. So, you guys put me up to a challenge
because most eggless mayonnaise usually call for soymilk or aquafaba (which is the liquid
that you get from boiling beans if you’re not familiar) and quite a decent amount
of oil to get the emulsification to happen. On the other hand, the low fat or oil-free mayonnaise that I’ve seen out there usually call for
silken tofu, which is again soy-based, or cashews. so, since I’m allergic to nuts,
cashews are not an option. So, after racking my brain over several cups
of tea and numerous tests, I finally came up with a recipe that I think tastes like real
mayonnaise if not even better in my humble opinion. It’s not completely oil-free
but the amount of oil that you add is totally adjustable. So, it’s up to you. And the secret is in the ingredient that we’re using and the process which involves a few
extra steps but it’s totally worth it if you’re looking for a low-fat, soy-free and nut-free mayonnaise.
So, let’s not keep you waiting any longer. I hope you enjoy this recipe. Dried white beans (cannellini or navy beans) are what I am using in this recipe. So, start
with ⅓ cup of dried white beans. Cover them with water in a bowl and let them soak for
at least eight hours or overnight. Dried chickpeas will work too but they will
produce a mayonnaise that is slightly beige in colour.
Drain all water then place the soaked beans and 1 cup of fresh water in blender and process
until well blended. Now extract the milk from the beans.
Pass the mixture through a cheesecloth or fine mesh sieve and squeeze out as much milk
as you can from the pulp. This may take a little time, so be patient. To extract the maximum amount of milk from the beans, you may wash the pulp that is
still in the cloth in about ½ cup of water. This step is optional though. If you’re wondering whether the mayonnaise will taste beany, this where the next couple
of steps are important. Add the peel from about ¼ of a lemon to the saucepan. Only
scrape the yellow part, not the white pith otherwise the mayonnaise may turn out bitter. Now heat the bean milk on medium temperature while stirring gently. After a while, the mixture will start to thicken. At this stage, stir constantly
until it reaches a thick custard consistency. Remove the saucepan from the heat
and set aside. Remove the lemon peels and allow the bean
custard to cool. While the custard is cooling, squeeze out
the juice from the lemon. We will only need a few teaspoons depending on how tangy you
like your mayonnaise. Once the custard is completely cooled, place
it in a mixing jug with a couple teaspoons of the lemon juice. You may add a little more
later if you like it more tangy. Add ¼ teaspoon of sea salt. Indian black salt also known
as kala namak, will add an eggy taste to the mayonnaise. You can find this online or at
an Indian grocery store. You may use more sea salt if you can’t find this though.
Add 2 tablespoons of water and blend these ingredients together first until smooth.
I find it easier to use an immersion or hand blender to make this mayonnaise. But a regular
blender or a mixer will also work. Now add in ¼ cup of sunflower or vegetable
oil and blend again until the mixture is emulsified.. You can add a little as 2 tablespoons to start
with but if you do, then reduce the water that you add previously otherwise the mixture
won’t emulsify properly. I don’t recommend olive oil in this recipe
as it leaves a bitter aftertaste. And coconut oil does not produce the right texture when
refrigerated. You can taste the mayonnaise and add a little
more lemon juice or water to thin it out and blend again until you get the desired consistency.
Place the mayonnaise in a jar and refrigerate for 2-3 weeks.
Always use a clean utensil when removing the mayonnaise from the jar.
This mayo tastes just like the real thing but don’t take my word for it, try it for
yourself. And if you do, don’t forget to tag us on Instagram or post a photo to our
facebook page. Please subscribe to our channel if you’re
not already and enable your notifications so you don’t miss our videos.
You can also subscribe to our newsletter and we’ll send you an email every time we have
a new recipe on the blog. Love you all and see you soon for another
video. Bye.

100 thoughts on “Eggless Mayonnaise Recipe | Low Fat + Soy-free + Nut-free Vegan Mayo

  1. It's been a while but we're back with a new recipe video! ๐Ÿ˜€ We promised to share our vegan mayonnaise recipe about a year ago. We hope you'll enjoy this recipe โœฟ This 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. โœฟ PRINTABLE RECIPE โ–ถ
    ๐Ÿ’š๐Ÿ’š Love you all, T&K

  2. Mayo isnt as bad for you as you think. Eggs are good cholestrol. Unless you get baconaise. Your fine. I use mayo to grill my sandwhiches.

  3. Thaaank you thank you soo much๐Ÿ˜๐Ÿ˜
    Finally nut free recipe!
    The besr thing ever is that it doesn't require nutritional yeast ๐Ÿ˜๐Ÿ˜๐Ÿ‘๐Ÿ‘๐Ÿ‘

  4. …this is absolutely brilliant…and the result speaks for itself…sooo good -huge ty for your attention to detail…

  5. Very good indeed, and easier than what it appears! Oh, and very very tasty! Thank you for the recipe! ๐Ÿ™‚

  6. I have had trouble getting this thick….it remains very runny. But I think I see the problem. Your written recipe calls for 1.25 c water blended with beans and then say you can add another .25 cup to extract more bean pulp milk. The video calls for only 1 c water …. going to try this with only one cup water total. The flavor is worth the effort to try to get it right.

  7. Wow. I am blown away by this channel. So grateful to U-tube for recommending it, I would never have found it otherwise.

  8. Maravilhoso! !! Vou fazer!! Obrigada! ! ๐Ÿ˜๐Ÿ˜๐Ÿ˜โคโคโคโค

  9. Can you add vanilla, a little kala namak, yellow color and sugar to the custard, refridgerate and use it for desserts?

  10. Thank You so much dearest ๐Ÿ’
    Youโ€™re such an inspiration ๐Ÿฅฐ
    Be Blissful Eternally ๐Ÿ™๐Ÿ˜‡

  11. Thank You so much dearest ๐Ÿ’
    Youโ€™re such an inspiration ๐Ÿฅฐ
    Be Blissful Eternally ๐Ÿ™๐Ÿ˜‡

  12. Sister I happy to see this new recipe as I hate the egg element in myonise and avoid it most of times. Thanks for this nice recipe.

  13. Thank you so much. Is the salt very key to the mayo or it can be reduced so that low sodium people can enjoy it

  14. Well I tried this today and it turned out amazing. It was time consuming though. The kala namak or black salt made a huge difference. You can buy it at the Indian store

  15. Thank you very much for sharing, I have a question, how long is this mayonnaise, can I make a large amount and store it in the fridge ?, I ask this because I hardly have time to cook and the day I do it I cook for many days

  16. FANTASTIC.. I am SO DOING THIS!! Thankyou!! ๐Ÿ˜ฌ๐Ÿ‘๐ŸŽ‰๐ŸŽ‰๐ŸŽ‰๐ŸŽ‰โค๏ธ

  17. I actually hate mayonnaise but I made yours and it tastes so much lighter and better than the real thing. It definitely converted me and I enjoyed it with my homemade veggie burgers. Yum! โค

  18. Loved your video. …everything you do…..but I would have loved it all on you tube.. all in one.๐Ÿ’– some of us must go out here to another….

  19. That's so freaking smart! Am I the only one who thought about using it (before adding the lemon and stuff) as bechamel sauce?

  20. This looks amazing, so excited to try! Viet Nam unfortunately hasn't got that many lemons..would it work with limes as well?

  21. I love how you use white beans here. I've been using them to make vegan cheese lately, but I had no idea that you could use the "milk" from them. I'm going to try this and reuse the pulp left over to make a thick, protein-filled spread. ๐Ÿ™‚ I've been trying to go oil-free, but I've found it difficult to get the right consistency with vegan mayos that way. This at least looks like it uses a LOT less oil. Also, I've found that avocado oil is pretty good and light as an option.

  22. Best way to remove milk is to pour it through a fine mesh sieve into a bowl with you cheese cloth or milk bag. Then press it till all liquid is gone then simply turn it into the cheese cloth. Make sure liquid is all drained then it doesn't take much time and you can extract more mill

  23. I am a lacto vegetarian since 1994. I only eat cheese. I do not drink milk since my 11 year old son said it was cow pi. I do not eat mayonnaise since it is raw egg but I will definitely try this one. It looks delicious.

  24. I'm on my third week of being vegan, the results have been fantastic the arthritis pain are gone. Jogged one mile already. Can't wait to try this recipe. Thank you for sharing โ™ป๏ธ๐Ÿฅ‘๐Ÿฅฅ๐Ÿ๐Ÿ‘๐Ÿ˜Š

  25. Just made it. What a great recipe, thank you! I didn't have black salt, and even without it it tastes very similar to mayonnaise.

  26. Thank you so much dearest ๐ŸŒน
    Youโ€™re such an inspiration ๐Ÿฅฐ
    Be Blissful Eternally ๐Ÿ’•๐Ÿ™๐Ÿผ๐Ÿ˜‡๐ŸŒˆ

  27. I'm in the middle of making this right now.
    I found the beans in the goya section at walmart, and black salt at an indian food store.

  28. ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ very tastyโค๏ธโค๏ธโค๏ธ

  29. I made this quite some time ago and it was really good. Next time I do it I will use the bean pulp when I make bread.
    Love to have guilt free mayo! Thank you!

  30. Wow thanks to you I'll learn a lot of recipes
    This helps me to feed my child with milk, egg in short dairy and peanut allergies yes you heard me right she had all this kind of allergies so I have to learn more vegan food for thanks a lot for your easy to follow recipes

  31. Wow what a business opportunity! Make it, can it, and sell the company when it gets too big for you. Every restaurant should have this.

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