• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

MiracleNaise: Soy-free Mayo plus Roasted Red Pepper Dressing

September 28, 2014 By Susan Voisin 57 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe Share on Facebook

A secret ingredient makes this vegan soy-free mayo smooth and creamy yet low in fat.

MiracleNaise: Vegan Soy-Free Low-Fat Mayo

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 Quarters

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
5 from 10 votes
Print Pin SaveSaved! Add to Recipe BoxGo to Recipe Box

MiracleNaise Soy-free Vegan Mayo

A little bit of xanthan gum makes this mayo thicker and keeps it from separating, but it’s not essential.
Prep Time 5 minutes minutes
Cook Time 1 minute minute
Total Time 6 minutes minutes
Servings 18 servings
Author Susan Voisin

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
Prevent your screen from going dark

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.

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.
Nutrition Facts
MiracleNaise Soy-free Vegan Mayo
Amount Per Serving (1 tablespoons)
Calories 13 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Sodium 66.4mg3%
Carbohydrates 1.2g0%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Pin This Recipe Share by Email

 

Chickpea Flour Omelets with Garlicky Roasted Red Pepper Dressing

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
5 from 10 votes
Print SaveSaved! Add to Recipe BoxGo to Recipe Box

Garlicky Roasted Red Pepper Dressing

Prep Time 5 minutes minutes
Cook Time 1 minute minute
Total Time 6 minutes minutes
Servings 12
Author Susan Voisin

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
Prevent your screen from going dark

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.)

Notes

Nutritional info is based on MiracleNaise. If other vegan mayo is used, the values will be different.
Nutrition Facts
Garlicky Roasted Red Pepper Dressing
Amount Per Serving (1 tablespoon)
Calories 14
% Daily Value*
Sodium 45mg2%
Carbohydrates 1.6g1%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Share by Email

 

Massaged Kale Salad with Garlicky Roasted Red Pepper Dressing

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.

Susan

 

Filed Under: Condiments, Recipes, Salad Dressings, Sauces and Seasonings, Vegan Weight Watchers Recipes with Zero Points Tagged With: Higher-fat, Ridiculously Easy Thirty Minute Vegan Recipes, Soy-free, Vita-Mix, Weight Watchers Points

Sign up for our newsletter for updates on recipes and more!

Previous Post: « Homestyle Lentil Soup
Next Post: My Unexpected Diagnosis »

Reader Interactions

Comments

  1. Rachel

    October 14, 2015 at 12:15 am

    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

    Reply
  2. Teri

    October 8, 2017 at 1:17 pm

    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?

    Reply
    • Susan Voisin

      October 8, 2017 at 2:15 pm

      I believe any kind of cooked artichoke hearts would work, and you could replace the citric acid taste with vinegar, if that’s acceptable.

      Reply
  3. BillDee

    May 10, 2018 at 7:04 pm

    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)

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2025 · Susan Voisin · Privacy Policy· Log in