My husband Greg and I have been on a mayonnaise journey over our 30 years of married life. First, it was his and hers mayonnaise. His was regular mayonnaise. Mine was light mayonnaise, which we called “unleaded.”
Greg didn’t care what brand–just so it was full-fat. That would do the grease job on top of grilled cheese sandwiches, asparagus, and for dipping artichokes in.
Then, when I became vegan about 20 years ago, I switched to an egg-free mayonnaise–either buying it or making my own from soy milk powder and lots of oil.
Years later, it took a giant leap for Greg to switch to Vegenaise. But he did it. We finally were on the same mayonnaise page!
Then Just Mayo became our favorite, which later changed their name to Just.
Then we couldn’t find Just so we had to find other options.
Now that we are in our 60s, health priorities sometimes take precedence over taste, which means finding a way to make vegan mayonnaise without oil. But it still had to be creamy. Oh, no! What was Greg going to smother on his broccoli and sandwiches? After some experimenting, this creamy oil-free vegan mayonnaise came to the rescue.
We call this Thick and Creamy Dressing because it’s so much more than a mayonnaise substitute. It stands in for sour cream. It forms the base for Aioli, Creamy Cumin-Lime Dressing, Chipotle Mayo, Ranch Dressing, and so many other options. See the variations at the end of the recipe card for more ideas.
My next challenge is to come up with a soy-free version for those of you that can’t eat soy. And a nut-free version for those who can’t eat nuts. Stay tuned!
Oil-Free Vegan Mayonnaise
- 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
- 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.
- 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.