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Creamy Low-Fat Mayonnaise
[Vegan]

BG By: Bryanna Clark Grogan

Author Bio

Bryanna Clark Grogan, vegan 26 years, author of eight books, has over 40 years experience... Read More

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Bryanna's Creamy Low-Fat Vegan Mayonnaise With No Extracted Oil

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Creamy Low-Fat Mayonnaise [Vegan]

2 1/4 cups

Dairy Free

Vegan

For those who are allergic to soy, prefer not to use oil, do not like tofu mayonnaise, or the commercial "light" mayos (most are not vegan, anyway), this is a delicious (and inexpensive) solution.

Ingredients You Need for Creamy Low-Fat Mayonnaise [Vegan]

For the First Mixture:

1 cup any non-dairy milk (except canned full-fat coconut milk)
2 tablespoons apple cider vinegar, plain rice vinegar, white wine vinegar, or lemon juice
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 cup raw cashews, soaked in boiling water for at least 10 minutes and then drained

For the Second Mixture:

1/2 cup, plus 2 tablespoons water
1/2 teaspoon agar powder (NOT flakes)
3 1/2 tablespoons cornstarch

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How to Prepare Creamy Low-Fat Mayonnaise [Vegan]

Place the Mixture #1 ingredients into your blender jar and have ready.
In a small saucepan or microwave-proof bowl, mix together the water and agar from Mixture #2, and let sit for a few of minutes. Add the cornstarch and whisk well.
If making in the saucepan on the stovetop, stir constantly over high heat until thick and translucent-- not chalky white.
OR: Microwave option: Use the microwave-proof bowl for the mixture, and microwave on 100% power for 30 seconds. Whisk. Repeat this about three times, or until thick and translucent- not chalky white- using a silicone spatula instead of a whisk after the first time, to scrape the bottom of the bowl of any cornstarch that gets stuck and mix it in with the rest of the mixture. NOTE: If you don't cook this thoroughly (and "translucent" is the keyword), the mayo won't thicken properly.
Scrape the cooked Mixture #2 into the blender (using a spatula so that you get as much of it as you can out of the bowl or pot) containing Mixture #1. Blend until the mixture is very white and frothy and emulsified,
Pour the mayo into a clean pint (2 cups) jar (there may be a little bit over, which you can pour into a tiny jar or sample cup), cover and refrigerate for several hours, until it is set. It should be firm enough to stand a knife up in. Keep refrigerated. It will keep refrigerated for about 2 weeks.

Notes

NOTE BEFORE YOU START: This mayo does not thicken as you blend it, like egg mayonnaise or soy mayonnaise made with lots of oil, so don’t blend it and blend it, thinking it will thicken as it blends-- it won’t!! It will thicken in a few hours in the refrigerator. MISO MAYO VARIATION: Omit the salt and add 3 tablespoons white miso. ROASTED GARLIC MAYO VARIATION: At the end of blending, add 1 head of roasted garlic, squeezed out of the skins. ANOTHER VARIATION: Do you prefer a Miracle Whip-type spread to mayonnaise? Try this: Use 3/4 to 1 teaspoon mustard powder and add 1 tablespoon lemon juice and 1 tablespoon organic sugar or agave nectar to the recipe (sugar levels in this type of recipe vary, so start with this and then let your taste dictate).

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Miss Food Fairy says:

May 23, 2017 at 9:46 pm

Thanks for this low fat mayonnaise. I\’m trying to get my cholesterol down, doctors orders, so need to make a few changes. This sounds tasty, I will be trying it & I\’ll let you know what I think. Pinned for later :)
https://missfoodfairy.com/2017/05/22/things-that-make-me-go-mmmmm
Pam C says:

June 2, 2015 at 10:41 am

I just made the first recipe and it is super salty. Are you sure about your salt measurement?
Danny Nason says:

October 1, 2014 at 3:29 pm

How long will this keep for?

Comments are closed.

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