The Best Oil Free Mayo

Vegan Mayo that is oil-free and tastes like the real deal

Ever wondered how you get a vegan mayo that a) is oil free b) good for you c) tastes like the real deal? If you answered yes, you and me and on the same page. Now I know there are a lot of really cool vegan mayo recipes circulating but for me they lose out because of 1 of 2 things. They either contain about a cup of oil (yikes) or are made with tofu. I just can’t deal with that much oil being in my mayo when it’s homemade. Sure, fool me when I’m dining out once in a while but if I’m making the stuff at home I like for it to be as good as it can be and made using as many whole ingredients as possible. Tofu in mayo for me just doesn’t work, I want my mayo to taste tangy, creamy, sweet and for me where tofu goes wrong is that it has such a distinct flavour that it always comes through in the end result.

I’ve played around with many versions, trying to lessen the amount of oil, reduce the amount of tofu, cover up the taste of the tofu but I have never quite succeeded. So I decided to cut my losses with oil and tofu and go another route.

I needed something that had a delicate buttery flavour and that would whip into a beautiful cream to mimmick mayo …I needed AVOCADO.

Now I couldn’t do anything about the colour but seeing as green is my favourite colour it was no biggie. In fact I quite love it being green, It feels like it’s nourishing… nourishing mayo? Sign me up and get those potato fries in the air fryer!

For this recipe I decided to add a little fresh dill into the mix. It is equally as lovely with a little fresh horseradish grated in or even garlic. Aioli anyone? If you call yourself a big mac sauce lover but want a greener version, trying adding a small amount of gherkin along with the dill. If you try that, I want to hear about it!

With the avocado, I find it does work best if it is chilled first. As room-temp mayo for me is a turn off. I like it to be on the cooler side, if you have time to pop your avocados in the fridge for 15 mins or so, it will pay off.

This mayo recipe is incredibly versatile and will pair well with fries, on burgers, sandwiches and even as a substitute to regular mayo in your sushi filling. This mayo also makes for one hell of a green potato salad!

 

If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist¬† I would love to see what you’re all getting up to in your kitchens, so stay in touch

Talitha

x

 

Yields1 Serving
Prep Time5 minsTotal Time5 mins
 1 Avocado
 ½ cup Aquafaba (brine from tinned chickpeas)
 ½ tsp Salt
 ½ tsp ground mustard powder
 2 tbsp Rice malt syrup or sugar
 3 tsp Apple cider vinegar
 Pinch or two of fresh dill
1

Add everything besides the avocado to a blender and process until frothy (approx. 1 minute)

2

Add Avocado and a pinch of fresh dill if using and process until well incorporated and smooth. Serve immediately.

 

Ingredients

 1 Avocado
 ½ cup Aquafaba (brine from tinned chickpeas)
 ½ tsp Salt
 ½ tsp ground mustard powder
 2 tbsp Rice malt syrup or sugar
 3 tsp Apple cider vinegar
 Pinch or two of fresh dill

Directions

1

Add everything besides the avocado to a blender and process until frothy (approx. 1 minute)

2

Add Avocado and a pinch of fresh dill if using and process until well incorporated and smooth. Serve immediately.

The Best Oil Free Vegan Mayo

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