MiracleNaise: Soy-free Mayo plus Roasted Red Pepper Dressing

September 28, 2014 By Susan Voisin 57 Comments
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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.

5 from 10 votes

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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

Cook Time 1

Total Time 6

Servings 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

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.

Course Condiments

Cuisine American, Vegan

Keyword fat-free mayonnaise, vegan mayonnaise

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

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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!

5 from 10 votes

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