Sure, mayonnaise is naturally dairy free, but many of you need egg-free, too! I typically shy away from store-bought vegan mayo because it’s often full of unsavory ingredients. But homemade vegan mayo is a different story. This Vegan White Bean Mayonnaise is one that I first enjoyed decades ago. It’s made with whole food ingredients, and is naturally lighter than mayonnaise without need for any additives. And it tastes pretty darn good! We’ve enjoyed it as a sandwich spread, in homemade dressings, and in deli salads.
Vegan White Bean Mayonnaise that’s Naturally Allergy-Friendly
We first osted this recipe back in 2007, but I’ve updated it with more info and some FAQs (below). The recipe was originally shared with us by Jo Stepaniak, from her book, the Food Allergy Survival Guide.
At last, a vegan mayonnaise that is moderately low in fat, healthful, delicious, and soy free! It also is far less expensive than store-bought vegan mayonnaise, yet it rivals the taste and versatility. Best of all, you just can’t get any fresher than homemade. Use this creamy spread anywhere you would use mayonnaise – on sandwiches, in potato and pasta salads, or as a starting point for other sauces and dressings. You’ll find endless ways to enjoy it, and every time you do you’ll add a touch of luscious flavor, healthful dietary fiber,l and a wonderful protein boost, too!
Ingredient FAQs
- White Beans: Which Beans are White Beans? You might see them labelled as “white beans” or “cannellini beans” at the grocery store. In a pinch, great northern beans or navy beans could be substituted.
- White Wine Vinegar: What can I Substitute for the Vinegar? You can use apple cider vinegar if you don’t have any white wine vinegar on hand. It will change the flavor a little. Another option is to use more lemon juice, but this does make the white bean mayonnaise a little more lemon forward.
- Dry Mustard: What is Dry Mustard? It’s basically powdered mustard, and is sold in the spice section of most major supermarkets. If you don’t have any available, you can substitute 3/4 teaspoon Dijon mustard.
- Oil: Why does the Recipe call for Organic Canola Oil? Jo chooses organic to avoid GMO canola oil (organic products can’t be made with GMO ingredients). You can use regular canola oil or another neutral-tasting oil, like grapeseed oil, extra light olive oil (different from extra-virgin), sunflower oil, etc.
Special Diet Notes: White Bean Mayonnaise (Beannaise)
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Vegan White Bean Mayonnaise
Ingredients
Method
- Place the beans, lemon juice, vinegar, salt, and dry mustard in a blender (for the smoothest dressing) or food processor fitted with a metal blade.
- Process the ingredients until very creamy. With the appliance running, drizzle in the oils, one at a time, in a slow, steady stream through the cap opening in the lid.
- Close the lid, and continue processing until well blended and completely smooth, stopping to scrape down the sides of the container as needed.
- Refrigerate the white bean mayonnaise for at least a few hours before using for optimal taste. It can be stored in the refrigerator in an airtight container for up to 1 week, or frozen for longer storage.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Use Beannaise to Make Mom’s Classic Coleslaw Recipe!
4 Comments
I was tired of having my Mayo go bad after 1 week due to raw eggs, and, after eggs became pretty scares anyway, I needed an alternative from staples I can easily store in my kitchen. I’m so glad I found this recipe!! THANKS!
Glad yo like it Jackie!
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This is exactly what I am looking for!