Eggless Mayonnaise Recipe | Low Fat + Soy-free + Nut-free Vegan Mayo

Today’s recipe is for homemade mayonnaise
that is low in fat, eggless, cholesterol-free, soy-free and nut-free. It tastes surprisingly like real mayo and perhaps even better. The secret is in the ingredient and
in the process to produce a vegan mayo for a fraction of the cost
of store-bought mayonnaise. Hi Friends,
It’s been a while since our last video but we’re back now with some new recipes.
I meant to share a mayonnaise recipe about a year ago when we posted our Epic Vegan Tuna
Mayonnaise recipe that some of you actually tried and loved.
So since then, some of you have emailed us asking for the mayonnaise recipe and whether we
could do a soy-free or low-fat version. So, you guys put me up to a challenge
because most eggless mayonnaise usually call for soymilk or aquafaba (which is the liquid
that you get from boiling beans if you’re not familiar) and quite a decent amount
of oil to get the emulsification to happen. On the other hand, the low fat or oil-free mayonnaise that I’ve seen out there usually call for
silken tofu, which is again soy-based, or cashews. so, since I’m allergic to nuts,
cashews are not an option. So, after racking my brain over several cups
of tea and numerous tests, I finally came up with a recipe that I think tastes like real
mayonnaise if not even better in my humble opinion. It’s not completely oil-free
but the amount of oil that you add is totally adjustable. So, it’s up to you. And the secret is in the ingredient that we’re using and the process which involves a few
extra steps but it’s totally worth it if you’re looking for a low-fat, soy-free and nut-free mayonnaise.
So, let’s not keep you waiting any longer. I hope you enjoy this recipe. Dried white beans (cannellini or navy beans) are what I am using in this recipe. So, start
with ⅓ cup of dried white beans. Cover them with water in a bowl and let them soak for
at least eight hours or overnight. Dried chickpeas will work too but they will
produce a mayonnaise that is slightly beige in colour.
Drain all water then place the soaked beans and 1 cup of fresh water in blender and process
until well blended. Now extract the milk from the beans.
Pass the mixture through a cheesecloth or fine mesh sieve and squeeze out as much milk
as you can from the pulp. This may take a little time, so be patient. To extract the maximum amount of milk from the beans, you may wash the pulp that is
still in the cloth in about ½ cup of water. This step is optional though. If you’re wondering whether the mayonnaise will taste beany, this where the next couple
of steps are important. Add the peel from about ¼ of a lemon to the saucepan. Only
scrape the yellow part, not the white pith otherwise the mayonnaise may turn out bitter. Now heat the bean milk on medium temperature while stirring gently. After a while, the mixture will start to thicken. At this stage, stir constantly
until it reaches a thick custard consistency. Remove the saucepan from the heat
and set aside. Remove the lemon peels and allow the bean
custard to cool. While the custard is cooling, squeeze out
the juice from the lemon. We will only need a few teaspoons depending on how tangy you
like your mayonnaise. Once the custard is completely cooled, place
it in a mixing jug with a couple teaspoons of the lemon juice. You may add a little more
later if you like it more tangy. Add ¼ teaspoon of sea salt. Indian black salt also known
as kala namak, will add an eggy taste to the mayonnaise. You can find this online or at
an Indian grocery store. You may use more sea salt if you can’t find this though.
Add 2 tablespoons of water and blend these ingredients together first until smooth.
I find it easier to use an immersion or hand blender to make this mayonnaise. But a regular
blender or a mixer will also work. Now add in ¼ cup of sunflower or vegetable
oil and blend again until the mixture is emulsified.. You can add a little as 2 tablespoons to start
with but if you do, then reduce the water that you add previously otherwise the mixture
won’t emulsify properly. I don’t recommend olive oil in this recipe
as it leaves a bitter aftertaste. And coconut oil does not produce the right texture when
refrigerated. You can taste the mayonnaise and add a little
more lemon juice or water to thin it out and blend again until you get the desired consistency.
Place the mayonnaise in a jar and refrigerate for 2-3 weeks.
Always use a clean utensil when removing the mayonnaise from the jar.
This mayo tastes just like the real thing but don’t take my word for it, try it for
yourself. And if you do, don’t forget to tag us on Instagram or post a photo to our
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a new recipe on the blog. Love you all and see you soon for another
video. Bye.

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