Thick, rich and creamy Oil Free Vegan Mayo is made with only 7 ingredients and in 7 minutes from start to finish! It’s ultra-delicious and versatile enough to be used as a spread or as a salad dressing.
I have always loved mayonnaise. So, therefore, I wanted to come up with a plant-based version that’s a bit healthier and lower in calories. It’s great to have dips and spreads in the refrigerator to snack on at the odd hours.
This pairs well as a dip with my pinto bean burger
Ingredients for Oil Free Vegan Mayo
Raw cashew nuts (soaked in hot water)
Nutritional yeast
Garlic
Mustard powder
Unsweetened coconut milk ( tetra pack)
Lemon juice
Salt
How to make this Oil Free Vegan Mayo
Firstly, I soaked cashew nuts in a hot boiling water for about 5 minutes. Afterwards, I drained the nuts and then put them in the blender.
In my second step, I combined nutritional yeast, garlic, mustard powder and coconut milk in the blender along with the cashew nuts. Further, I blended it smooth until it became creamy and thick.
Finally, I spooned it out of the blender into the serving bowl.
Lastly, I mixed lemon juice and salt into the dip.
Now, enjoy with veggies or a sandwich spread or on your toast.
Isn’t this the easiest snack ever? Love every bit of it.
Expert tips:
- It is important to stick to the measurements to get to the exact mayo taste.
- Further, do not go overboard with the liquid. Most importantly, make sure to stick to the measurement as mentioned in the recipe so as to achieve its right consistency.
- it is equally important to make sure to use the tetra packed coconut milk to make it lighter and low in calories.
- Use a high-speed blender to get a smooth and thick mayonnaise.
Frequently asked questions:
How do I store it?
You may store it in an air tight glass container in the refrigerator about 2 weeks.
Can I use it as a salad dressing?
Yes, absolutely. With just a minor tweak in the recipe it becomes a delicious and quick salad dressing. I have mentioned the details of it in the recipe card under the notes.
How does it taste like?
Vegan mayonnaise is lighter in taste and flavor. In fact,I made it oil free here so that you won’t taste the greasiness in it. Moreover, it does have a nutty taste which I balanced by including of mustard powder in this dip.
How is it different from the traditional mayo?
Vegan mayonnaise is on the other hand different very from the traditional one. As a result, this vegan version does not have that eggy taste and is light in texture and low in calories.
My other popular dip recipes are:
Fire Roasted Jalapeno Dip
Sriracha Mango Dip
Simple Sweet Potato Dip
If you get a chance to make this recipe then please leave your feedback in the comments below. In addition, I would love you to rate it also. Furthermore, you may tag @kiipfit on Instagram because I love to see what’s cooking in your kitchen.
Oil Free Vegan Mayo
7 ingredients and in 7 minutes from start to finish! It’s ultra-delicious and versatile
enough to be used as a spread or as a salad dressing.
Ingredients
- 1 cup raw cashew nuts (halved/whole)
- 2 tbsp nutritional yeast
- 1/8 tsp mustard powder
- 1 tsp dried garlic
- 1/2 cup unsweetened coconut milk (tetra pack)
- 2 tbsp lemon juice
- 1/2 tsp salt
Instructions
- Boil water on the stove top or in a kettle and
soak cashew nuts in the hot water for 5 minutes. Drain and put the nuts in the blender. - Now add nutritional yeast, garlic, mustard
powder and coconut milk to the blender along with drained cashew nuts. Blend it smooth until creamy. - Spoon out the mayo from the blender to a serving
bowl and stir in lemon juice and salt. - Serve with your favorite veggies or enjoy it as
a sandwich spread on your toast.
Notes
- For a salad dressing consistency – blend it with ¾ cup coconut milk instead of ½ cup. Adjust the salt as per taste.
- Refrigerate in an air tight glass container for about 2 weeks.
- I have provided step wise images in the post above for convenience.
Nutrition
Paula Wallace says
Can you substitute almond milk for the coconut milk?
Gunjan says
Yes, but it should be unsweetened plain almond milk. Oat milk also works very well in this recipe. Hemp milk goes well too.
Jess says
This mayo sounds and looks delicious! One of my good friends is vegan and I’m definitely going to be sharing this recipe with her!
Tammy says
I have a bunch of cashews to use up in the pantry and this is a perfect recipe to test. I love the idea of vegan mayo and cannot wait to give it a try!
Denise says
Your mayo looks so creamy and delicious! I may have to give this. a try. Thanks for sharing an amazing recipe.
Uma Srinivas says
This looks incredibly delicious. Love cashew nuts and nutritional yeast flavor in ranch and vegan mayo.
Jenni LeBaron says
I had no idea you could make vegan mayo like this. It’s so creamy-looking! I can’t wait to try this on some chickpea sandwiches and veggie burgers!
kita says
Oh wow. I love making homemade mayo but I have never made it from nuts. I have got to give this a try.
Gunjan says
Go for it. I am sure you will love it.
Kelly Anthony says
This oil-free vegan mayo is a perfect alternative to store-bought saving me some serious money.
Gunjan says
Same here. Thank you Kelly!
Bernice Hill says
Your vegan mayo looks so creamy and delicate! Definitely saving this recipe for when my daughter visits…I can never have too many great vegan recipes!
Gunjan says
You are are very sweet. I hope you all enjoy it as much as we do.
Amber says
I really like the idea of using cashew nuts. So much healthier than traditional mayo and I don’t mind that it has lighter flavor either. Should be perfect.
Gunjan says
Thank you Amber. Hope you get a chance to make it soon and enjoy it as much as we do.
Sharon says
I make a few vegetarian sandwiches that this oil free vegan mayo will be perfect on! So easy and delicious.
Gunjan says
Thank you Sharon. Hope you enjoy it soon.