Vegan and lean mayonnaise at home. The recipe is indistinguishable from the real one

Lean mayonnaise

The Nativity fast begins annually on November 28 and lasts until January 6. And what can we do on these New Year’s days without our favorite salads, which are naturally seasoned with mayonnaise.

Is it possible to make mayonnaise without eggs at home? There is an exit! We will give you 10 step-by-step recipes that you can make yourself.

Aquafaba recipe

Aquafaba is the liquid left over from cooking legumes. In our recipe, mayonnaise is made from peas or canned beans. White or red doesn’t matter.

Composition:

  • Aquafaba – 100 ml.
  • Hot mustard – 1 tsp.
  • Unscented sunflower oil – 200 ml.
  • Black pepper (ground) – a pinch
  • Lemon juice – 1 tsp.
  • Sugar – 1 h. l.
  • Salt to taste

How to do:

  1. Pour the aquafaba into a glass for an immersion blender.
  2. Lower the blender and press it to the base of the glass.
  3. Beat until the liquid begins to thicken, then, without raising the blender, slowly pour in the oil.
  4. When you get a homogeneous mass, add the remaining ingredients.
  5. Continue beating with normal movements until thick.
  6. Lenten pea mayonnaise is ready!

100 ml of aquafaba comes from about two cans of peas

In the same way you can make lean mayonnaise with vegetable milk. Replacing the liquid from aquafaba legumes with it, you get an excellent lean sauce instead of mayonnaise.

With starch

If you don’t have canned legumes on hand, you can make lean mayonnaise from starch. Also look at our pp recipes for mayonnaise.

We will need:

  • Starch (preferably corn) – 1 tbsp. l.
  • Water – 150 ml.
  • Hot mustard – 1 tsp.
  • Unscented vegetable oil – 200 ml.
  • Lemon juice – 1 tsp. (can be replaced with apple cider vinegar)
  • Sugar – 1 h. l.
  • Black pepper (ground) – a pinch
  • Salt to taste

Recipe:

  1. Mix the starch with two tablespoons of water, while boiling the rest of the water.
  2. After boiling, stirring with a whisk, pour in the dissolved starch and turn off the heat.
  3. Add all ingredients except salt and oil, mix and cool.
  4. Using an immersion blender, begin to beat the starch, gradually adding oil.
  5. Add salt to taste and thoroughly beat the already thickened sauce.

This is how you make mayonnaise without eggs and milk at home!

Cashew recipe

Another homemade mayonnaise without eggs and milk, and it’s also vegan cashew mayonnaise.

We will need:

  • Cashews – 1 cup
  • Mustard – 1 tsp.
  • Sunflower oil (flavorless) – 3 tbsp. l.
  • Plant milk 30-50 ml.
  • Apple vinegar – 1 tbsp. l.
  • Black pepper to taste
  • Salt to taste

How to do:

  1. Soak cashews overnight in cold water.
  2. Place the nuts and other ingredients (except salt) of the future mayonnaise in a blender.
  3. Beat until smooth, adjust thickness with milk.
  4. Add salt and, if necessary, add milk or boiled water.

You can use any vegetable milk – soy, oat, rice. This lean mayonnaise is suitable for raw foodists. Based on this mayonnaise, you can prepare lenten sauces.

From avocado

Avocado mayonnaise is not very difficult to prepare and takes 5 minutes. Perhaps this is the most natural mayonnaise without eggs.

We will need:

  • Ripe avocado – 2 pcs.
  • Garlic – 2 cloves.
  • Honey – 0.5 tbsp. l.
  • Olive oil – 1 tbsp. l.
  • White balsamic vinegar/lemon juice – 1 tsp.
  • Salt to taste.

How to cook:

  1. Remove the pulp from the avocado and prepare it for a blender.
  2. Peel the garlic and press through a garlic press.
  3. Mix all ingredients and thoroughly beat with a blender until smooth puree.
  4. Store in the refrigerator for no more than two days.

It turns out to be more of an avocado sauce than a mayonnaise. But as a lean salad dressing it is excellent.

With whole grain flour

This is another low-calorie mayonnaise based on flour and oil. For benefit, we use whole grain flour and olive oil. This mayonnaise is also made without milk, but this does not affect the taste in any way.

Composition:

  • Whole grain flour – 100 gr.
  • Olive oil – 100 ml
  • Mustard – 1 tbsp. l.
  • Lemon juice – 1 tsp.
  • Water – 100 ml
  • Sugar – 1 h. l.
  • Salt to taste
Step by step recipe:
It is better to sift the flour before cooking.
  1. Mix the flour with part of the water so that there are no lumps.
  2. Add the rest of the water and place on the stove, bring to a boil and leave to cool.
  3. Separately mix butter, mustard and lemon juice with sugar.
  4. Using a blender, beat the resulting mass, slowly adding the diluted flour to it.
  5. Bring everything until thick and add salt to taste.

You can use any flour, but not wheat. Rice, corn, chickpeas are suitable. It can be used as white pizza sauce.

Soy mayonnaise

This recipe is based on soy milk and flour, for benefit it is better to use rice or any non-wheat flour. The recipe is lean and vegetarian.

We will need:

  • Soy milk – 250 ml
  • Rice flour – 2 tbsp. l.
  • Vegetable/olive oil – 2 tbsp. l.
  • Honey – 1 tbsp. l.
  • Russian mustard – 1 tsp.
  • Lemon juice – 1 tbsp. l.
  • Ground black pepper – a pinch
  • Sol – 1 h. l.

Read more about how to make soy mayonnaise:

  1. Start boiling half the milk.
  2. Mix the second half with flour, preferably without lumps.
  3. Add the mixture to boiling milk and cook until thick.
  4. Cool, then add all the other mayonnaise ingredients and start whisking.
  5. Once you have achieved the desired consistency, you can use it!

This is how soy mayonnaise turns out. Use as sauce for french fries or country style potatoes.

From white beans

We made mayonnaise from aquafaba, but what should we do with the remaining beans? Let’s make bean mayonnaise from it. The recipe is also without eggs, prepared in a blender.

We will need:

  • Canned beans (white) -1 jar (400 gr.)
  • Sunflower oil (odorless) – 200 ml
  • Any mustard – 1 tsp.
  • Apple cider vinegar, but lemon juice is better – 1 tbsp. l.
  • Sugar – 0.5 h. l.
  • Salt to taste as usual

How to cook:

  1. Place beans, mustard, lemon juice and sugar in a blender and begin blending.
  2. Without ceasing to work with the blender, slowly pour in the oil.
  3. Beat for a couple more minutes, while adding salt to the bean sauce.
  4. White bean sauce instead of mayonnaise – ready!

You can make mayonnaise from white and red beans, it will just be a different color. Maybe this is how they make pink mayonnaise for “under a fur coat” salad?

From sunflower seeds

We will prepare this mayonnaise from raw ingredients. For this reason, it can be safely called raw food or raw food mayonnaise made from seeds.

We will need:

  • Sunflower seeds – 2 cups 
  • Water – 1 glass.
  • Mustard powder – 1 tsp.
  • Dill – 1 bunch 
  • Juice of half a lemon
  • Garlic – 1 clove
  • Suneli hops – 1 tsp
  • Sea salt – 1 tsp.

Recipe:

  1. Rinse the seeds and soak overnight in advance.
  2. Place everything except the salt into a blender and blend to a thick puree, gradually adding water to the desired thickness.
  3. Then add salt as needed and beat for a couple of minutes.
  4. Place in the refrigerator for at least an hour.

Perfect with raw food borscht or beetroot soup. Or even as a dressing for okroshka.

Flax mayonnaise

 

For those on a raw food diet, we suggest making mayonnaise from flaxseed flour.

We will need:

  • Flax seeds – 2 tbsp. l.
  • Vegetable oil 150-200 ml.
  • Russian mustard – 1 tsp.
  • Lemon juice – 1 tsp.
  • Water – 0.5 cups
  • Ground pepper – a pinch
  • Salt to taste 

How to make mayonnaise from flax seeds:

  1. Grind the seeds to a floury state; a coffee grinder works best for this.
  2. Then soak in water and leave overnight. (For speed, you can pour boiling water and wait for it to cool)
  3. Next you need to add everything except salt and oil and start whisking.
  4. Gradually add oil (odorless) and continue to beat until white, like real mayonnaise.
  5. Salt as needed.

From eggplant

Imagine, you can even make mayonnaise from eggplant!

We will need:

  • eggplant – 1 pc. (200-250 gr.)
  • Homemade mustard – 1 tsp.
  • Garlic – 1 clove
  • Vegetable oil – 1 cup (200 ml.)
  • Lemon juice – 1 tsp.
  • Salt to taste

How to cook:

  1. Pierce the eggplant with a toothpick in different places and place in the oven at 200 degrees.
  2. Bake until the eggplant is soft (don’t worry about the skin getting burnt).
  3. Use a spoon to remove the pulp from the eggplant and cool.
  4. Place everything except the oil in a blender glass and start blending.
  5. Add oil in a thin stream and whisk further.
  6. Salt to taste.

Now you know how to make lean mayonnaise at home. The recipe for mayonnaise without eggs is simple. After all, the yolk, which contains lecithin, which is needed to bind the oil with other components, can be replaced.

This is where eggplant, seeds, nuts, even Dukan tofu come to our aid.

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