Eggless Mayonnaise Recipe - Low Fat, Soy-free & Nut-free Vegan Mayo (2024)

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.

It’s been a while since I promised that I would share my vegan mayonnaise recipe. In fact, this goes back to when I posted the recipe for the Epic Vegan Tuna Mayonnaise. Some of you have emailed me since then with some specific requests about a homemade mayo without soy and also low-fat. So you guys put me into quite a challenge, but I was determined to rise to it nevertheless and I did enjoy it.

Most eggless mayonnaise require two main simple ingredients – soymilk or aquafaba (i.e. the liquid from a can of beans or from boiled beans) and oil. Both the soymilk or soy-free aquafaba mayo recipes call for quite a fair amount of oil for the emulsification to happen. So, the challenge was to get the emulsification to happen with little oil.

The low fat or oil-free vegan mayo versions that I’ve seen make use of a creamy base such as silken tofu or cashews.

But with my nut allergy, cashews are not an option. This rose the challenge even more – a vegan mayonnaise recipe that is soy-free, nut-free AND with the option of being low fat.

After some brain racking (over severals cups of tea) and numerous tests, I was satisfied with the results which are pretty astounding in my humble opinion. I am pretty excited to share it. But don’t take my word for it though, try the recipe for yourself and let me know.

This mayonnaise recipe is not completely oil-free but the amount that is called for can be adjusted and considerably reduced. Compared to many mayonnaise recipes out there, this particular recipe is relatively much much lower in fat.

In traditional mayo, the ratio of milk (or liquid) to oil is usually about 1:2. In my recipe, the ratio is about 4:1 which completely inverses the amount of liquid to oil.

The secret is in the ingredient and the process which involves a couple extra steps but so much worth it if soy-free low-fat nut-free mayo is what you’re after.

Dried (uncooked) white beans (cannellini or navy beans) are what I am using in this recipe. Dried chickpeas work well too but they will produce a mayonnaise that is slightly beige in colour. And I find that white beans have a much more neutral taste. I am basically extracting the milk from the beans and cooking this bean milk into a thick custard which then becomes a creamy base for the mayonnaise.

So, let’s not keep you waiting any longer. I hope you enjoy this recipe. If you do, tag us on Instagram@veganlovlie #veganlovlie or pin the image below and save the recipe for later.

Check out these other recipes from the blog:

Soy Sauce Substitute – recipe for a soy-free gluten-free alternative to soy sauce

Apple Tamarind Chutney – great as a dipping sauce for appetisers

{No-}Peanut Butter Zucchini Dip –an incredibly tasty dip that can also be used as a salad dressing

Watch the video for the easy step-by-step process. Enjoy!

Eggless Mayonnaise Recipe with Low Fat Option – Soy-free + Nut-free

Ingredients (yield one 300ml [10 fl. oz.] jar)

⅓ cup [65 g] DRIED white beans* (cannellini beans, navy beans or chickpeas), soaked overnight & drained – yield 1 cup soaked beans

1¼ cup [300 ml] water

Lemon peel from ¼ lemon

2 – 3 teaspoons [10 – 15 ml] lemon juice (more to taste)

¼ teaspoon sea salt

¼ teaspoon Indian black salt (kala namak)

2 – 4 tablespoons [30 ml – 60 ml] sunflower oil (or vegetable oil) or more**, see notes

1 – 2 tablespoons water [15 ml – 30 ml] (more as required to reach desired consistency)

Directions

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.

Notes:

Low fat option and choice of oil

*Canned or precooked beans will NOT work in this recipe. The bean juice needs to be exacted from soaked uncooked beans. Then the juice is cooked into a custard.

**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.

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.

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