A sampling from the Food Allergy Survival Guide, reprinted with the permission of Jo Stepaniak
“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!”
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.
- 1¾ cups drained cooked or canned white beans (one 15 or 16 oz can)
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon white wine vinegar or additional fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- ⅓ cup extra-virgin olive oil
- ⅓ cup organic canola or safflower oil
- 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 until very creamy. With the appliance running, drizzle in the oils in a slow, steady stream through the cap opening in the lid.
- Continue processing until well blended and completely smooth, stopping to scrape down the sides of the container as needed.
- Chill thoroughly before using.
- Keeps about 7 days in the refrigerator May be frozen.