This vegan mayo is made oil-free, nut-free, and soy-free by using...white beans! So luscious and creamy without the guilt.
Prep time: PT5M
Total time: PT5M
Rating
4.74 stars (124 reviews)
Ingredients
1 can cannellini beans (drained)
1 tsp dijon mustard
1-2 tsp lemon juice (start with 1 tsp, add more if desired)
2 tsp white miso (OR salt to taste)
1/4 tsp onion powder (optional)
1/4 tsp garlic powder (optional)
Categories
Condiment
Cuisine
Vegan
Steps
Blend all of the ingredients in a blender until smooth and creamy. You may need to add a little water.
Delicious on veggie burgers, sandwiches, in chickpea sandwiches, on potato salad, etc.
Reviews
Christalina on 2024-01-12 (5 stars): Finally a delicious mayo without tofu, cashews, seeds, oil, etc... only white beans and flavors.
I increased the mustard and ACV (in lieu of lemon juice) & had to add a bit of water to make it smooth. I like tangy so I always adjust mayos to fit my taste. But am thrilled to no end to have a simple bean-based mayo! Thanks so much!
Sharol on 2022-07-28 (5 stars): Karissa, I just made this Mayo and it is wonderful! I wanted an oil free and soy free recipe. This recipe is a keeper. Thank you so much.
Deborah on 2022-03-16 (5 stars): very tasty mayo. Im just frustrated as i cannot seem to get mine to blend smooth. What is the best blender to use?
Laura on 2021-04-19 (5 stars): Made it exactly as directed. Perfect. Kept half as is for spreading and adding to salads. Took the other half, added an equal amount of plant milk, plus Sriracha and white horseradish to taste, re-blended it, and put it in a squeeze bottle to use on my sushi and burrito bowls, etc. Thank you thank you thank you.
Cathy on 2020-07-17 (2 stars): Based on other comments I was looking forward to trying this recipe. Disappointed with the taste compared to the tofu mayo I have made. More like hummus with a definite bean-y taste. I added cayenne and hot paprika to make it a spicy dip for raw veggies or could be a topper for potatoes.
Melissa on 2020-07-01 (4 stars): This reminds me of the White Bean Aioli recipe in The Veganomicon, except without the 1/4 cup of oil, which is waay too much oil for me. This recipe is delicious and so much healthier, I love it. Note about using beans for "mayo," I find they are always grainy, no matter what brand, etc. until I found Rancho Gordo beans, which come out SUPER creamy. Highly recommend everyone try these beans, you can order them from their website. Thanks for the lovely recipe!
Dianna on 2020-05-02 (4 stars): This was spot on for mayo in terms of flavor. I did not have access to miso and substituted 1/2 tsp salt. This was plenty, given that my canned beans had some salt. Also I found that I needed to add about 1/3 cup water to get this to a looser but still spreadable consistency. The only reason for it not being 5 stars is that the texture lacks the silkiness of mayo, but I understand that is because it is beans and there is no oil or other fat source. I will still be enjoying this as a sandwich spread and dip for veggies on my vegan low fat lifestyle. It's lovely with cucumber.
