Your New Tasty (& Easy) Oil-Free Mayonnaise Recipe!
The quintessential condiment must-have gets all cleaned up in this vegan, nutritarian, low-sodium, no-refined-sugar, no-oil mayo recipe!
And all I can say is: It’s about damn time!
I’ve been at this for over 4 years and I’m only now making a mayonnaise recipe??
While I can’t account for this culinary anomaly other than to say I’ve been using hummus and herb tahini sauce on just about everything I’d otherwise be using mayo for, I can tell you that this recipe is sooooo good!
When Your Ezekiel Bread is Begging to be Slathered, Use This Mayo!
There are exactly 2 reasons I finally made this no-oil mayo recipe:
- macaroni & potato salads
That’s right, my nutritarian philosophy is: Eat all the foods you love, just “nutrify” them.
Nutrifying means getting rid of the animal products, oil, sugar, and salt.
So, in this recipe you get that richness from raw, soaked cashews, you get some salt from miso paste, you get a hint of sweet-acid from apple cider vinegar and you use a few staple spices to make it all “sing.”
What’s the Best Base for No-Oil Mayo?
I checked out a whole lot of oil-free vegan mayonnaise recipes before I finally made this recipe.
Some were straightforward enough, others were utterly complicated.
In the end, I used ingredients that I usually always have on hand. So it was an absolute no-brainer that the base for this mayo would be tofu.
See, I have a kinda
thing love-affair with tofu (like here, here, here and here). And I’m not concerned about it. If you are, I highly suggest you give this Dr. Fuhrman article, “Don’t Fall for the Myths About Soy,” a read!
Tofu is wonderful as a base for nutrified no-oil mayo because it has protein without a lot of fat. If we used only cashews for the base (it would be absolutely dreamy) but we could only enjoy so much.
With tofu as the base we get to do my favorite thing: eat a whole lot more!
This mayo is savory with a bright, crisp, clean flavor. You get the umami taste from the miso and a good note of Dijon at the end.
So far I’ve used this No-Oil Nutritarian Mayo with this macaroni salad recipe, that baked-tofu sandwich you might have noticed above (recipe coming), as a salad dressing mixed with balsamic and as a dip for raw cucumbers, carrots and bell peppers.
I. Love. It.
And I hope you do too!
No-Oil Nutritarian Mayo
- 1 block silken or soft tofu 14 ounce package
- 2/3 cup raw cashews
- 1/8 cup white miso paste
- 2 tbsp. onion powder
- 2 tbsp. garlic powder
- 1 1/2 tbsp. Dijon mustard
- 1 1/2 tbsp. apple cider vinegar
- 1/2 tsp. celery seed
Soak the cashews in a bowl covered in water overnight. Strain and rinse.
Add all the ingredients into a high-speed blender and blend on high for 45 seconds to a minute, or until very smooth and creamy.
Store in a glass jar in the fridge for up to 10 days!
If you give this recipe a try, I’d love to hear what you think!
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