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    You are at:Home»Dairy-Free Recipes»Condiments and Salad Dressings»Beannaise: White Bean Mayonnaise

    Beannaise: White Bean Mayonnaise

    2
    By Alisa Fleming on June 6, 2007 Condiments and Salad Dressings

    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!”

    Beannaise

    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.

    Beannaise: White Bean Mayonnaise
     
    Print
    Author: Jo Stepaniak
    Ingredients
    • 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
    Instructions
    1. 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.
    2. Process until very creamy. With the appliance running, drizzle in the oils in a slow, steady stream through the cap opening in the lid.
    3. Continue processing until well blended and completely smooth, stopping to scrape down the sides of the container as needed.
    4. Chill thoroughly before using.
    5. Keeps about 7 days in the refrigerator May be frozen.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Pingback: Veg Friday–Quinoa Black Bean Burgers | Susan's Home

    2. carol on July 4, 2013 12:52 pm

      This is exactly what I am looking for!

      Reply

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