Oil-Free Vegan Mayonnaise

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Use this thick, creamy oil-free condiment as a base for flavorful sauces and dressings to enhance a variety of meals.

Prep Time15

Course: Salad Dressing, Sauce

Cuisine: American

Keyword: condiment, sauce, gluten-free, oil-free, plant-based, vegan, vegetarian

Servings:

Calories: 15kcal

Author: Heather Reseck, RDN

Ingredients

1 cup raw cashew pieces
1 12.3-ounce aseptic package soft silken tofu
1 teaspoon salt
3 tablespoons fresh lemon or lime juice to taste

Instructions

Rinse cashews in a fine mesh strainer and drain. Place in a small saucepan with water to cover. Heat to boiling over high heat. Remove from heat, drain, and rinse with hot water.
Process nuts, tofu, and salt in a blender until smooth, about 1-2 minutes, depending on the blender. Add lemon juice and blend to mix in.
Transfer to a pint jar or small bowl. The dressing will thicken as it cools. Refrigerate up to 7 days. Makes 3 cups.

Notes

Tips:

Boiling the nuts softens them, making them easier to blend. It also extends the shelf life by killing bacteria.
Label the container with a use-by date.

Variations:

Oil-Free Vegan Dressing 7 Ways:

1. Garlic Aioli: To one cup Oil-Free Vegan Mayonnaise, stir in 2-3 minced garlic cloves. If desired, thin with water. Serve as a dip with fresh vegetables, steamed broccoli, or sweet potato fries.

2. Cilantro-Lime Sauce: Process one cup Oil-Free Vegan Mayonnaise made with lime juice, ½ bunch fresh cilantro (including stems), 2 minced or peeled garlic cloves, and ½ teaspoon lime zest in a blender until smooth. If desired, thin with water. Serve with black bean burgers, tacos, veggie power bowls, or veggie fajitas.

3. Creamy Cumin-Lime Sauce: To one cup Oil-Free Vegan Mayonnaisemade with lime juice, stir in ½ teaspoon cumin. Thin with water to desired consistency. Serve with black bean burgers, tacos, veggie power bowls, or veggie fajitas.

4. Chipotle Mayo: Process one cup Oil-Free Vegan Mayonnaise, 1 teaspoon chipotle in adobo sauce (or to taste), and 2 minced garlic cloves in a blender until smooth. Thin with water to desired consistency. Serve with black bean burgers, tacos, veggie power bowls, or veggie fajitas.

5. Ranch Dressing: To one cup Oil-Free Vegan Mayonnaise, stir in 1 tablespoon minced parsley (or 1 teaspoon dried parsley), 1 minced small garlic clove or 1/8 teaspoon garlic powder, and ½ teaspoon onion powder. Thin with 2 tablespoons water, or to desired consistency. Serve with salad or baked potatoes.

6. Sour Cream Substitute: Use as a sour cream substitute on baked potatoes, in Layered Bean Dip, or other dips.

7. Vegan Mayonnaise: Use as mayonnaise on sandwiches, as a salad dressing, or as a base for tartar sauce.

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