Tuesday, January 04, 2011

Frugan: Lower Fat Vegenaise Substitute!

I think that Vegenaise is probably one of the best vegan foods around that allow one to enjoy many classic comfort foods. Unfortunately, it is both expensive and high in calories in fat.

I want to give a special thanks to Follow Your Heart and other companies that produce high quality, vegan products. I think that the price charged for Vegenaise  is actually a fair market price. There is so much that goes into developing a commercial product, marketing and then targeting the audience that will actually purchase the said product. Smaller stores generally carry these items and they just don't have the same bulk purchasing power as the larger corporate stores not to mention the higher cost of quality ingredients. So if you can afford to support these smaller companies and stores I hope you continue to do so!

For those of us who need to tighten the purse strings, I hope you will enjoy this recipe. I use whole soybeans and lecithin granules, both which should be available at your local health food store or in a pinch, online.

I have included recipes for two delicious sauces I made with the mayo and have been enjoying. For a no added fat version, feel free to leave out the oil and add 1/4 c more water. It won't taste quite as silky, but is still quite good and in the sauces, it's hard to tell a difference. I worked out the calories and  with the oil added, it comes out to around 50 calories and 5 grams of fat per tablespoon. The chipotle sauce has 40 calories per T and the wasabi sauce has 25 calories per T.

If you share or blog this ( and all of my recipes ) please give me the courtesy of the recipe credit and link back to my blog.  Thanks!

Lower Fat Vegan Mayo
  • 1.5 c soybeans (cooked)
  • 3 T apple cider vinegar
  • 2 t salt
  • 3 T Dijon 
  • 4 T lecithin granules
  • 2 t sugar
  • 2/3 c water
  • ½ c oil (optional)
  1. Blend the everything together except the oil VERY WELL
  2. Slowly drizzle oil into mixture until it starts to thicken. 
  3. Chill for 4 hours
55 calories per T, 4 g fat

Chipotle Dressing
1 c mayo
4 cloves garlic
2/3  c pickled jalapeno juice
4 scallions
¼ t cumin
1-2 chipotle peppers in adobo

Blend well

Wasabi Ginger Dressing
1 c mayo
1/2 c water
2 t prepared wasabi
1 T freshly grated ginger
3 cloves garlic
1 t apple cider vinegar
1 T soy sauce
1 T toasted sesame oil
Pinch stevia powder
1 T siracha

Blend well

If you absolutely can not find soy beans, you can use white beans, but the recipe works much better with soybeans. 

Speaking of soybeans, I had a cup of them leftover after cooking them so I made this delicious Banananog.

Banana Nog
  • 4 c water
  • 1 c cooked soybeans
  • 1 T vanilla
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 2 frozen bananas
  • pinch salt
  • Stevia or sweetener to taste

Blend blend blend and blend some more! 

I've received several emails about my Cashew Goat Cheese recipe. It is available HERE.
My Gluten Free Pizza Dough recipe is HERE. 

I am planning a trip to Philadelphia in the 8 weeks or so. I'd love to get together with any of you who live there for a fun meal! 

Also, during my trip, I will be available for Photography services. I shoot families, individuals and businesses. You can check out my work here:


  1. These look like great recipes, but you might want to add the word "cooked" to the soybeans, just in case someone might think otherwise. (People think all kinds of weird things!)

  2. You have NO IDEA how much more
    awesome this made my day. Vegenaise is one of those things I love but my wallet (and, let's face it, my pants!!) can't handle my obsession. Thank you!!

  3. These recipes look delicious, and so creative!

  4. These recipes are fab!! Thanks so much!

  5. I am one of those rare vegans that dislikes veganaise. I also disliked mayo when I wasn't even veg. But it's cool you made a homemade version. My husband would love it. He loves vegan potato salads and stuff like that.

    The nog looks good!

    In response to your comment I think I never think of myself as a "recipe blogger" because I compare myself to people like you who can come up with like 3 a day. But if I blog long enough I have a few decent ones.

  6. Hey hey! Long time no see indeed. Thanks for stopping by today. I want to do a post about my fav Egyptian dish (it's naturally vegan!). We'll see when I get that done. :)


  7. hahaha banananog? i can barely say that!!

    this recipe blew me away(mayo), so much time and effort had to of gone into making it! mayo isnt something i was ever into but i can really appreciate how happy this will make a lot of people:)!!

  8. i've been trying to create my own vegenaise for months to no avail - i'm excited to try this recipe. a question, though.. did you soak/cook these soybeans yourself? wondering if there's a difference in taste depending on the method of soybean-ing. thanks!

  9. Mgkaelen, I cooked my own beans.. I'm sure canned would be fine too. I've also used white beans in a pinch..

  10. Amazing!

    Any idea how long this would keep in the fridge?

  11. Sarah, I think 10 days would be the maximum shelf life.

  12. another question i forgot to ask earlier -- what's the purpose of the lecithin granules? to improve texture? taste? i did a quick search online and didn't really see anything straightforward. buying it comes in such a big package that i can't think of what else i'd use it for besides this recipe. thank you melomeals!

  13. mgkaelen, the lecithin emulsified the mayo. It helps with texture. You don't have to use it, but the texture won't be quite a good. If you leave it out, then add the liquid by the T.

  14. I have tried quite a few of your recipes and have liked them all, but I have to tell you that this mayo is life changing for me!!! the taste and texture are spot on and I love this stuff!!!!! mayo is one of those things that I cannot give up- as much as I may want too,I am a mayuo junkie!!! but this recipe has changed my life thank you so much for sharing this !! can I share this recipe with others (of course giving you full credit)????

  15. Trude, Awesome!! I'm so glad. I use this as a base for so many delicious sauces and dressings.. it opens up so many possibilities.

  16. Thanks for the link to this...what a great arsenal of recipes! :)

  17. I made this over the weekend along with the Chipotle dressing (used white beans). The dressing was awesome over my salad last night - such a nice change from balsamic vinegar! Not sure what to do with the rest of the mayo yet but it sure is tasty! Thank! :-)

  18. I noticed that you mentioned that the beans were supposed to be cooked, but I also noticed that you did not mentioned how long. So, I used uncooked soy beans and it tasted wonderful.

  19. How about using stevia instead of sugar?

  20. This is a great recipe. How would lemon juice work in place of the vinegar? Thanks.

  21. As someone who can't have soy but still desires a vegan alternative to mayo, your suggestion to make it at home with white beans is a simply fantastic solution!

    Since I also can't use lecithin granules for texture, is there anything else you'd use or would you simply leave it out?

  22. This is so yummy! Mine came out green..is it supposed to come out green?..It doesn't mattter because it is so good. I used thawed shelled edimame from Trader Joe's . I didn't use oil..What would the calorie/ fat count be without oil?

  23. What would you consider the 'shelf life' of the home-style vegenaise in the fridge?? Does the kind of container it is stored in matter? Thank you so much for your blog! You spare me the compromise between cost/taste/healthy cooking.

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