Soy & Oil Free Vegan Mayonnaise
This easy vegan mayonnaise recipe has no soy and no oil in it… AND, for an extra healthy twist it uses a special ingredient that means you can indulge as much as you like.
It will last in the fridge for about 5 days and tastes great on sandwiches, on burgers and with oil free fries! YUM!
Soy & Oil Free Vegan Mayonnaise
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Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing!
Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!
About how long will this last in the refrigerator? Thank you for sharing your wonderful recipes!
About 5 days.
Thank you for your help.
what type of potato did you use?
It was a desiree potato.
This looks amazing!!! Can’t wait to try it. How long will this stay good in the refrigerator?
About 5 days.
Hi Anja
Looks awesome like all of your recipes. Wondering please if you could let me know the brand of blender you use for this recipe. I already have a big blender but think one like you use could be good to have for smaller batches of deliciousness!
With my thanks…
It is a tribest personal blender.
Can not wait to try this..been looking for a spread for my sandwiches thank you x
Enjoy!
How long will this keep in the fridge?
About 5 days 🙂
I absolutely adore you. Cannot wait to try this! P.s- you are probably the prettiest human I have ever seen. Cheers from Canada!!! xo
Awww, thank you. How sweet 🙂
Looks interesting, for folks not on the metric, that’s 2/3 cup of potatoes. Will give it a try! Thanks!
Enjoy!
Thanks to Catherine for giving me the measurements in cups. This sounds awesome!!! Can’t wait to give it a try. Thank you for all your awesome recipes.
I just tried this recipe today. It is delicious! This is a good alternative for readers who have dairy and soy allergies. Thanks once again for the great recipes you share.
So glad you like it Mary 🙂
I have to admit I was skeptical about how smooth this would be. I expected it to be a bit grainy, but I was pleasantly surprised. This is soooooooo good! It’s smooth, creamy, and delicious. I used a russet potato, apple cider vinegar, and added 1/2 t. of garlic powder. I plan on serving it with roasted cauliflower tonight. Thank you for such a lovely recipe. 🙂
So glad you like it 🙂
Aimee. Did you still add the mustard and the sugar as Anja did or did you just use the ingredients you listed? I like subbing apple cider vinegar and adding the garlic but I am not sure about making the the addition of sugar. I didn’t like miracle whip when I ate dairy, so I wouldn’t like a sweet faux mayo either…
I dropped the sugar and added more lemon juice, yummy and tangy :). I’m pleasantly surprised at how creamy it is without any overt fats!
This isn’t sweet, even if you add the sugar. It is delicious!
Just soak 2 dates before you make it and use those for sweetening! I love Anja’s recipes so much. I just wish she was in the USA so we could get the right measurements:)
Omg….we are just dumb ‘merkins who can’t get with the metrics.
would a bit of vinegar help to keep it longer in fridge? I dont use it often and think it would go bad to fast
It will keep for about 1 week in the fridge regardless of what is added to it. Maybe make a half batch if you think you won’t get through it all.
Can a food processor be used? Thank you.
Possibly a mini food processor but the blender is ideal because of the way it whips it.
Just made this… Although while I was making it, I couldn’t remember the exact measurements and I think I used too much mustard… It is still delicious. Also, I subbed hard the potato with Steamed cauliflower for a *lighter* spread. I LOVE it. Thank you so much! I’ve tried a couple of your recipes and they were awesome! Thanks so much for all you do.
Is this freezable so that it may last longer?
I have never tried to freeze it. Maybe test a small batch and see how it goes. Let me know if you try it.
I like that it does not require soy. Is soy potentially harmful because of the estrogen it contains?
I eat it. Here is some information you can look through for yourself: https://nutritionfacts.org/?fwp_search=soy&fwp_content_type=video
Thank you so much for this recipe. I just can’t wait to taste it!
Thank you again for all your videos…and hard work
I’m French, living in France and it is sooooo hard finding good vegan recipes over here…you saved my life!!!!
So glad you like the recipes 🙂
I am going to try it today … searched for like a thousand recipes and came across this one …. yesterday I made with extra virgin olive oil but the taste of olive oil was so vibrant in it
I don’t use oil in my cooking… and yes, some olive oil has a very strong taste. I’m sure you’ll like it if you try the exact recipe I have posted.
Can you use sweet potato instead
Because I can’t eat normal potatoes as for some reason upsets my ibs
They are not as starchy and won’t work the same. It would probably make a nice dip base though.
Is the potato amount/measurement before or after cooking?
Thanks!
Ansolutley amazing!
Thanks for the recipe! I don’t have a personal blender, so I used a handheld immersion blender and it came out sticky and stretchy like melted cheese (which I can use for mac n’ cheese 🙂 ) Is this texture because of the immersion blender?
Can I skip the Dijon mustard? I hate the flavor of that and powdered mustard.
Try it without, and adjust the consistency and seasoning with a little it of plant based milk and salt to taste.
I wasn’t expecting much because how can anything healthy be as tasty as good old fashioned, eggy, oily, fatty mayonnaise so I was really surprised with this recipe! The end result for me was more like Miracle Whip than mayo so I think next time I’ll thin it out a little more, add a splash of vinegar and maybe cut back just a touch on the mustard. Also, I made this in my old blender that had a difficult time with the potato chunks so next time – and there will be a next time 🙂 – I’ll switch over and use the food processor. Thank you for this great recipe!
So glad you like it as much as I do 🙂
I really loved this recepie however the next day the texture was not as smooth and creamy. I would imagine it is because of the starch of the potatoe. Anyways what can I add so it does not become so starchy.
You could soak your potatoes in water for a few hours and drain them off before cooking.
How do you prevent this from getting gummy? Potatoes get really sticky when blended down too much.
Add some extra water of vegetable broth.
So you actually cook potato
Till soft? Thanks
Yes 🙂
I’m excited about this recipe because I despise tofu mayo. Blech. I just made this, but I don’t have a bullet blender or anything like that. My blender isn’t great. It just couldn’t really blend this. I took it out and put it in a food processor, but that didn’t work well either. It just throws everything to the sides and then spins, like the blender. I put it back in the blender and added almond milk and it finally blended down a bit. Would a Vitamix or something like that work for this, or do you need the little hand blender you show in the video?
The small blender works best for this. Otherwise you would need to make a bigger batch of the recipe so it can move around in the bigger blender better.
if keep in fridge, how long it last?
About 5 days
Oh, I love it. Thanks so much.
I’m so pleased. Thank you for your feedback.
Thank you so much as this will be used in my house from now on! Thank you 🙂
Fabulous! I’m so glad 🙂
Hello,may i use regular yellow mustard instead of dijon mustard? thanks 🙂
It will vary the flavor slightly but it should be ok.
Have you used it in potato salad?
Yes, it’s delicious!
I made this mayo for a potato salad but was fearful of the starch being overwhelming. After making the mayo, i added a few heaping tablespoons of homemade vegan yogurt. The texture and added tanginess was perfect for the salad. Thank you!!!!