Oil-Free Vegan Mayo

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Christy R. Underwood

Christy R. Underwood

Just a regular chick who figured out how to heal from many chronic illnesses who wants to inspire you to do the same.

Oil-Free Vegan Mayo

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Oil-Free Vegan Mayo

Who knew that you could be a cooking oil-free vegan? Man,this has been such a fun addition to my cooking routine. I was actually dreading it, at first, when I began reading the “How Not to Die” book and cookbook.

Oil Free Vegan Mayo

I was like, “how am I going to saute foods with no cooking oil?” But, it has been no issue at all. I use my homemade veggie broth to saute with!

Store-Bought Vegan Mayo

If you’re like me, the first thing I thought about when going vegan was…MAYO! You can’t mess with my tater salad! LOL

So, I began buying store-bought vegan mayo. First couple of rounds were a fail because the mayo had soy in it. 

I finally found a soy/gluten/dairy free mayo…Just Mayo, but it has a lot of oil in it. EEK!

Homemade Mayo

Then, I was making homemade mayo with aquafaba and olive oil for a long time. Then, I learned that cooking oil is just empty calories that we really don’t need.

At this point, I knew that store-bought mayos were going to be a thing of the past for me.

Nut-Based Mayo

Since I had been making cashew sour cream all this time, I thought…”what if I mix this sour cream with whipped aquafaba to see what we get?”

What happened was pure yumminess!

Now, I know what you’re going to say. You or your child may have a nut allergy or intolerance so having cashew mayo is not going to work for you.

No worrries! I’ve got a hack for you!

To make this recipe nut-free, all you have to do is replace the cashews with sunflower seeds! YAY!

 

Oil Free Vegan Mayo

Oil Free Vegan Mayo

Oil Free Vegan Mayo gives vegans the benefit of not needing cooking oil or dairy in their salad dressings, chickpea salad, potato salad & more.
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Keyword: dairy-free, easy, gluten-free, no bake,, oil free, quick, refined sugar free, soy free, vegan
Servings: 8 oz
Author: Christy R. Underwood

Ingredients

Instructions

  • Click on this link to get the Cashew Sour Cream Recipe
  • After you have made the cashew sour cream, you will open the can of chickpeas up & drain all of the juice (aquafaba) from that can into a mixing bowl
  • With a hand-held mixer or stand mixer, whip the aquafaba until it has peaks, much like meringue. It will look very similar to meringue.
  • Then it is time to fold the cashew sour cream into the whipped aquafaba.
  • After it is all mixed together nicely, then add it to a clean mason jar. This should last in the fridge for 4-5 days.

Notes

Nut-Free Hack!

Just in case you can't have nuts, for whatever reason, I have a simple hack to help you enjoy this healthy oil free vegan mayo!
Instead of using cashews in the sour cream, replace the cashews with sunflower seeds. VOILA!
 

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