A secret ingredient makes this vegan soy-free mayo smooth and creamy yet low in fat.
I’ve been trying to cut down on the amount of soy I use–not that there’s anything wrong with it–and completely get rid of soy isolates, which I do think are unhealthy. Unfortunately, the silken tofu I always use, Mori-Nu Organic, contains “organic soy protein,” which is just another way of saying “isolated soy protein.” I was seriously depressed when I figured that out. Besides adding creaminess to several of my favorite salad dressings, silken tofu is the main ingredient in perhaps my favorite condiment, Tofu-Cashew Mayo.
So I’ve been working on an alternative mayo, something to combine with the cashews that would be low in fat and still relatively creamy. I considered white beans and potatoes, both of which are too gritty, before coming up with a very odd, but workable, mayonnaise base:
Artichoke hearts. Or, rather, artichoke quarters. I know they don’t sound very creamy, but when you add them to cashews and put them through a Vitamix, they become smooth and creamy, if a little gray. They don’t have a lot of flavor, and what flavor they do have is mostly thanks to the citric acid and salt that goes into canning them. Those ingredients are actually a benefit because they mean that you can make this mayo without adding any lemon juice or salt, making this a 4 or 5 ingredient recipe. Now that’s a miracle.
I don’t claim that this soy-free vegan mayo tastes much like mayo. As someone who in a previous life could eat mayo off of a spoon, I can tell you that you won’t be tempted to do that. But it’s great for adding moisture to a sandwich without making the bread soggy, and where it really shines is as an ingredient in a salad or as the base for a salad dressing. I loved it in my 3-Minute Chickpea Salad and as a base for a Garlicky Roasted Red Pepper Dressing, which I’ll tell you how to make right after the recipe for the mayo.
MiracleNaise Soy-free Vegan Mayo
Ingredients
- 1 14-ounce can artichoke quarters drained well
- 1/4 cup raw cashews (about 1.5 ounces)
- 2 tablespoons water
- 1/2-1 teaspoon stone-ground mustard
- 1/8 teaspoon xanthan gum optional
- salt and lemon juice optional
Instructions
- Place all ingredients into a high-speed blender and process until completely smooth.
- Taste and, if necessary, add salt and a few drops of lemon juice.
- Refrigerate and use within 2 weeks.
Recipe Notes
If you’re using a regular blender, soak the cashews for a few hours in water to cover. Drain completely. Omit the 2 tablespoons of water from the recipe, adding a little only if needed to facilitate blending.
As I mentioned, this mayo makes a wonderful base for other sauces and dressings. I combined it with some roasted red peppers from a jar to make a delicious, slightly spicy dressing that I drizzled over some Chickpea Flour Omelets filled with kale and mushrooms. Delicious!
Garlicky Roasted Red Pepper Dressing
Ingredients
- 1/2 cup MiracleNaise or other vegan mayo
- 1/3 cup roasted red peppers chopped
- 1 tablespoon nutritional yeast
- 2 cloves garlic
- 1 teaspoon lemon juice
- 1/8-1/4 teaspoon chipotle chile powder (adjust to your level of heat)
- salt to taste optional
Instructions
- Place all ingredients in a blender. Starting on the lowest speed, increase speed until all ingredients are smooth. Refrigerate. (Some thickening will occur after refrigerating.)
Recipe Notes
Nutritional info is based on MiracleNaise. If other vegan mayo is used, the values will be different.
I made this massaged kale salad by using the Garlicky Roasted Red Pepper Dressing as my “massage oil.” I used about 2 tablespoons per serving of kale and massaged it vigorously for about 2 minutes. Then I added fresh tomatoes and chickpeas and just a touch more dressing to top it off. Heavenly!
I hope you enjoy these recipes. Feel free to experiment with the mayo and let me know of any ingredients you add to improve it.
Nadege
Thank you so much for working so hard finding healthy, tasty recipes. I better start reading the list of ingredients in my tofu.
Beth
Oh!! I love you!! You have solved a major problem for me!! I just don’t tolerate much soy well. (I really miss mayo! )
And that roasted red pepper dressing! Swoon!!!
I can’t wait to try both! Thanks!!!!
nlh110
I’ve been making a version of this for a while, just using cashews creamed with lemon juice and vegetable broth. I use it mainly as a dipping my nightly artichoke. I think adding artichoke to it will extend the sauce for sandwich and other sauce uses while cutting down on the overall calories.
I have no idea what Xanthan Gum is or what it’s purpose might be so I’ll have to look that up before using it, but I’m excited to add some roasted pepper!
moonwatcher
Artichoke hearts! Brilliant! And miraculous :). We do have the canned kind up here in the sticks. Thanks, Susan. What a wonderful innovation. And yes, it is a bummer that silken tofu has the isolated soy protein in it. The Garlicky Roasted Red Pepper Dressing sounds yummy too. And the photos are gorgeous. Doesn’t look gray to me at all.
xoxo
moonwatcher
Lindy
I’ve been reading your blog for ages because I mostly follow Joel Fuhrman’s plant-based way of eating, and your recipes are spot on in this regard. I’ve been using blended artichokes from a tin forever to make sandwich spreads as an alternative to hummus, hummus and more hummus! In fact I have plans to mix some with green peas next and also to do a variation on baba ghanoush. Artichokes are low in calories and satisfying, and I’ve heard they’re good for the liver too.
Em
First- thank you for these recipes. They all look great. I have a can of artichoke hearts and will make this soon.
But that stinks about the mori- nu. I love my tofu but do not eat it everyday and have eliminated the isolate or so I thought ah well. I am actually out of those blocks and may just not buy anymore.
Sherry Shrallow
I absolutely love your recipes Susan! Thank you for the time and effort that you put into letting us know what is good for breakfast, lunch and dinner. I am a no oil, no nuts plant based eater due to having had a heart attack 4 years ago and follow Dr. Esselstyn’s eating plan. Would love to see more recipes that don’t use any nuts or avocado so that I can keep preventing any further cardiac events. Thanks so much!
Sherry Shrallow
Diedra
I tried buying a vitamix through the link. I entered all my card info and got a “lost page” screen. I left a message with them, but was wondering if any other readers had issues. Love the blog!
Natasha
For those interested in a no soy protein isolate silken tofu: check out Nasoya’s refrigerated option (not in an aseptic pack like Mori-Nu).
Will
If you’re still in LA, there are some great artisanal and / or organic silken tofu options (in the refrigerated case) at Japanese and Chinese supsermarkets.
Kim
Thank you for another great sounding recipe. I love your tofu cashew mayo, but will give this a try too.
Mori Nu soft silken (in the pink box) does not have protein isolates (at least now, upon commenting…)
cynthia
Xanthan gum is a sugar-like compound made by mixing aged (fermented) sugars with a certain kind of bacteria. It is used to make medicine.
Xanthan gum is used for lowering blood sugar and total cholesterol in people with diabetes. It is also used as a laxative.
Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren’s syndrome).
In manufacturing, xanthan gum is used as a thickening and stabilizing agent in foods, toothpastes, and medicines. Xanthan gum is also an ingredient in some sustained-release pills.
How does it work?
Xanthan gum swells in the intestine, which stimulates the digestive tract to push stool through. It also might slow the absorption of sugar from the digestive tract and work like saliva to lubricate and wet the mouth in people who don’t produce enough saliva.
cynthia
SUSAN: with reference to your “new” mayonnaise substitute recipe, please read my submission describing XANTHAN GUM. this ingredient does not sound so yummy. why even use stuff like this?
what about the side effects if XANTHAN GUM:
XANTHAN GUM SIDE EFFECTS & SAFETY
Xanthan gum is safe when up to 15 grams per day are taken. It can cause some side effects such as intestinal gas (flatulence) and bloating.
People who are exposed to xanthan gum powder might experience flu-like symptoms, nose and throat irritation, and lung problems.
Special Precautions & Warnings:
Pregnancy and breast-feeding: Not enough is known about the use of xanthan gum during pregnancy and breast-feeding. Stay on the safe side and avoid using amounts larger than those normally found in foods.
Nausea, vomiting, appendicitis, hard stools that are difficult to expel (fecal impaction), narrowing or blockage of the intestine, or undiagnosed stomach pain: Do not use xanthan gum if you have any of these conditions. It is a bulk-forming laxative that could be harmful in these situations.
Surgery: Xanthan gum might lower blood sugar levels. There is a concern that it might interfere with blood sugar control during and after surgery. Stop using xanthan gum at least 2 weeks before a scheduled surgery.
by the way:
XANTHAN GUM DOSING
The following doses have been studied in scientific research:
BY MOUTH:
The World Health Organization (WHO) has set the maximum acceptable intake for xanthan gum as a food additive at 10 mg/kg per day and as a laxative at 15 grams per day. For safety and effectiveness, bulk laxatives such as xanthan gum require extra fluids.
For diabetes: a typical dose is 12 grams per day as an ingredient in muffins.
ALL IN ALL, I WOULD RATHER USE THE TOFU
Lisa Kennedy
My son is allergic to soy products. I have used Xanthan gum as a mild thickener since the early 90 with no events. I have had a little gastric trouble with Guar Gum. So I’ve stayed with Xanthan Gum.
Sharon Herbitter
First, it’s an optional ingredient. Don’t use it if you don’t want to. Second, there’s a trace of it in this recipe — only 1/8 teaspoon in the whole thing.
My husband used to do Atkins (he’s seen the light and eats plant-based now), but lots of low carb folks use it for thickening since they avoid flour. It not only thickens, it keeps things from separating. That’s it’s purpose in this recipe. If I still have some, I’ll use it (I don’t know if I do). If I don’t, I won’t.
Hayley
This is exactly what I have been looking for! All the other vegan mayo’s I have found are tofu based. I’m not a huge tofu fan and would much rather have whole foods (like artichokes!) I would want to turn it into a chili mayo to put on bean burgers.
Hayley
ElizabethsForrest.blogspot.com
Suzanne
I just looked on my pink box of Mori-Nu Soft Silken Tofu…I don’t see any soy protein listed? Ingredients: Filtered Water, Soybeans, *Gluconolactone, Calcium Chloride. *Gluconolactone is a non-dairy coagulant derived from non-GMO corn starch. I do see it listed on their Firm version. I use the pink box (soft) all the time for my mayo & sour cream recipes.
Susan Voisin
That’s good to hear. I’ve never used the soft because I thought it would be too, well, soft! It would probably require some adaptation to use it in recipes that call for firm silken tofu, but probably just leaving out some liquid would work.
Werner
When I realized the Mori-Nu contained soy protein isolate, I just started making your Tofu Mayo and other silken tofu recipes with regular tofu. Whirred in the Vitamix and adding a splash of soy milk if needed. Works great!
Jill
What a great idea! So many sauces I could use this for!
Marlee
Hi. I’m curious, have you tried freezing any of your sauces to see how they keep? I’m interested in finding a recipe or two for a cheese sauce and a simple gravy that could be frozen in say, 2 cup pint jar quantities, then thawed for use in casseroles, etc. I don’t have time to make sauces from scratch very often, so making in quantity and freezing would be awesome. Any thoughts?
nlh110
I freeze a couple of sauces I learned from Susan on this site. The mushroom gravy is a staple in my home and I make a nice big batch and freeze it in portions.
I also freeze the nacho cheese sauce, but the best results for me are making a batch without using the cornstarch and then reheating (from frozen or thawed) in a saucepan and adding in the cornstarch at the end to thicken it up.
Stephanie
Susan’s cheesy cauliflower sauce freezes very well. It separates when you thaw it but that can literally be fixed in two shakes.
https://blog.fatfreevegan.com/2013/05/cheesy-cauliflower-sauce.html
India @aveganobsession
I love artichokes. Such a great idea. You can also make carrot mayonnaise too. http://aveganobsession.com/2013/01/mayonesa-de-zanahoria-carrot-mayonnaise/
Lovely..vegan food is just so creative.
JCB
But your carrot mayo has oil in it and this is a fat free site.
Hime
I would have thought about using artichoke to make a “veganaise”. Love how being vegan means being more creative!
Hime
*never thought ^^’
LindaV
Thanks for this. The roasted red pepper dressing looks divine!
Regarding Mori-Nu, I quit using it a while ago because they started adding corn starch and I have an autoimmune reaction to corn. I do find that fresh soft or silken tofu works fine for mayo if you put it in a fine mesh strainer lined with cheesecloth and set into a bowl in the fridge for a couple of hours. The excess water drips out, and it works great in lieu of Mori-Nu. It’s more hassle, and not pre-measured for Mori-Nu recipes, but it does work.
Meanwhile, I’m eager to try your arti-mayo! I love artichokes, so I’m sure this will be a winner.
Steve Lassoff
This looks great! We will share this on Pinterest.
Ttrockwood
Awesome!!!
I actually never buy the boxed shelf stable tofu, and trader joe’s organic soft tofu works the same as silken in any recipe i’ve used. No funky junk in theirs.
Love the dressing at the end of the post too!
Joanne
I just finished the last bit of your Veganaise, when lo and behold, I see this new recipe! Can’t wait to try! My friend said when she made it, she used cauliflower instead of tofu, because of soy allergy, and she swears her son thought he was eating real mayo! I may try both!
Vanessa @ VeganFamilyRecipes
This is vegan mayo is perfect for me. I also don’t like a lot of soy products and try to stay away from it as much as possible. I’ll have to try this mayo out. Sounds delicious! Thanks Susan!
Whitney Chao
That miraclenaise is GENIUS.
Jcb
Sounds like a wonderful sub for tofu but can you use frozen artichoke
hearts? Would you thaw them and drain or cook and drain? I try not to use canned goods, only foods packed in glass jars or frozen.
Thanks for your yummy recipes and creative ideas?
nlh110
You can get artichokes preserved in glass jars, that is what I used. If you use frozen artichokes you will need to add more lemon juice and a bit of salt to taste.
Jcb
Thanks, I checked all our stores for jarred artichokes but they were all packed in marinades. However, instead of artichokes, I used 14 oz. raw cauliflower, steamed it until barely tender (5-10 minutes) added 1 tsp lemon juice plus other ingredients and got a wonderful creamy mayo that lends itself to be a base for many applications.
Thanks, Susan
Jane Aisenbrey
I made the Garlicky Roasted Red Pepper Dressing for a massaged kale salad, as suggested. It was excellent! I didn’t use the xantham gum and it was plenty thick. Also, I didn’t measure the lemon juice so I’m pretty sure I used more than called for, but I liked it a lot. I also added a little cayenne. I’m going to use the leftover dressing for veggie dip. Yum!
Corrie Rands
Awe! I did not know that about Mori-Nu! I have four boxes in my cupboard right now 🙁
Thank you for posting about that. I will need to switch to a different tofu.
Dina
Hi Susan, eager to try the MiracleNaise soy free vegan mayo, only a bit confused about the amount of artichokes, 1 14 ounce can artichoke, is written above in the ingredients, is that the whole can or a few pieces ? Thank you, love, peace and many Blessings to you, Dina
Dina
Hi Susan, i got it : ), so sorry, it’s 1 can of artichokes 14 ounces, so embarrassed, lot’s of love to you & God Bless : )
Chile
Late leaving a comment but I wanted to mention that I make a cauliflower-cashew “mayonnaise”. Although I do have a Vitamix, I still soak the cashews for a couple of hours beforehand. I’ve noticed that the water gets a little slick and figure that I might be rinsing away just a tiny bit of the fat from the cashews when I drain the water. In my recipe, the cauliflower is used raw.
Jcb
Chile, would love to try your raw cauliflower mayo. Will you share ingredients? I have been steaming my cauliflower as a sub for artichokes. I do not have a Vitamix , though so it would probably not get as creamy in a processor if raw. What do you think?
Jill
I have been looking for an oil-free vegan mayo recipe that doesn’t use soy. I was so excited to find this recipe… No artichokes on hand, but I’ve been using tons of cauliflower in my cooking lately, so I subbed a medium head of cauliflower in for the artichokes. Otherwise, I followed Susan’s recipe as above, except I omitted the xantham gum. I steamed my cauliflower for 10 minutes prior to throwing it into the Vitamix with the other ingredients. The appearance and consistency were the best I’ve gotten with the (many) mayo recipes I’ve tried. I eventually blended in a tsp of lemon juice and 1/2 tsp of salt… I think next time I’ll increase the amount of lemon juice and might throw in some garlic, too. I hope yours turns out as well as mine did!!!
Mary
From a former “mayo by the spoon” eater, this is a great recipe – even though I have never made it as printed. I didn’t have plain artichokes so I substituted marinated artichokes, from Costco. This is good enough for a spoon! Then, my local stores didn’t have, nor did Costco, plain artichokes. Sigh. But all was not lost. I have learned from my Asian friends about green jackfruit, (the mature fruit is absolutely wonderful), which comes in cans and worked wonderfully well in the recipe. (Green jackfruit is bland and takes on whatever flavors you like. Great for a lot of things if you don’t want to do soy or gluten.) Thank you. God bless.
Bonnie Young
Dear Susan:
Won’t you please please publish a cookbook of your fab recipes. Thanks.
Bonnie
jem
I’m wondering — can this mayo be frozen (in smaller portions)?
Jem
Please ignore my last post. I hadn’t searched the comments for ideas about freezing and I’ve found several ideas now. I have a question though about the artichokes. I’ve found only canned/jarred marinated artichokes. Is that okay?
Jem
I have a question about the artichokes. I’ve found only canned/jarred marinated artichokes. Is that okay?
Susan Voisin
Marinated artichokes are usually packed in oil. You can drain them well and use them, but the mayo will still contain some oil.
Emma
Awesome mayo recipe! I tweaked it a little bit for something that I made, but I am giving you a major shoutout on my site. Thanks!
Carol
If you are still wanting silken tofu without soy isolates, you can purchase it in “tub” form or choose the “soft” in the box. Only the firm and firm-lite boxes contain the bad stuff. 🙂
Tracey
So happy to have found your website!! I really appreciate that you list the calories etc.
Nicole Hundelt
Wow!!! Yum Yum Yum. Have made this twice now. The Roasted Red Pepper is to die for on celery, or any veggie as a dip. And the just mayo is just wonderful on the last of my garden tomato sandwiches!!!
Rachel
Hi, I have appreciated your recipes and watched your blog, for many years now and have recommended it to many friends. Please check out Dr. Greger’s website http://www.nutritionfacts.org and any of his utube videos. Dr. Greger just reads current medical journals and then posts small 5-7 min videos on current medical nutrition information. My Mom used to read medical journals and it can take 30 years for the information to get out to the public. Once a year, he will do a long video on all the information, he learned about that year. Here is a video interview of Dr. Greger:
https://www.youtube.com/watch?v=d5zslK2v_pw
Teri
My granddaughter is allergic to citric acid and I have done some research on it and lemon juice would be a better alternative, but she is also allergic to lemons.
I wonder if I can find some artichoke that does not have citric acid? Would fresh or frozen artichoke work in this recipe?
Susan Voisin
I believe any kind of cooked artichoke hearts would work, and you could replace the citric acid taste with vinegar, if that’s acceptable.
BillDee
You may not have been using the correct potato. You need to use a “creamy” variety of potato to get a non-gritty texture. I forget which ones those are, but they would probably work, or work much better. (for example, Idaho potatoes would almost certainly be too gritty)