Wednesday, May 29, 2013

New and Improved Lower Calorie Vegan Mayo and two sauces


I love Vegenaise!  I could eat globs of it on burgers,








.. and of course, the old stand-by, Potato Salad


I LOVE my original Lower Fat Vegenaise recipe, but wanted to do see if I could make it easier, with less ingredients and lower in fat and calories.  I'm happy to say, I succeeded!  You don't need to use lecithin in this recipe, but it does use whole white, cooked soybeans.  I haven't tested this recipe with regular white beans, but I imagine it would work well too, just add less water.  The Southwestern Chipotle Sauce and Wasabi Ginger Sauce use the same recipes, but with this as the mayo base.

This makes 2 quarts of sauce.  I made both the sauce variations and have a bunch of leftover regular 'mayo'. It will keep around 2 weeks in the fridge, providing you NEVER double dip. That means not only double dipping with a spoon in your mouth, but also using the same spoon for other foods as you would use to dish this up.

Very Low Fat/Calorie Vegan Mayo Base Sauce

  • 4 cups very well cooked white soybeans
  • 3 tbsp kosher salt
  • 4 cloves garlic
  • 9 tbsp dijon mustard
  • 3 tbsp white sugar
  • 1 cup water
  • 3/4 cup white vinegar
  • 1/2 cup safflower oil or other neutral oil


  1. In a food processor, place the salt and garlic in and pulse until it forms a paste.  
  2. Add the beans, dijon, sugar,water and vinegar and process until totally smooth, scraping down the side as necessary
  3. Very slowly, drizzle in the oil until the mixture just comes together
  4. Chill for at least 4 hours before using

Yield:  around 2 quarts
20 calories per Tablespoon, around 1 gram of fat

Since this has a fair amount of mustard, the base 'mayo' is more like a dijonaise, but I'm a fan of that. You could reduce the mustard, but then I would add more oil.

Click here and scroll down for the Southwestern Chipotle and Wasabi Ginger Sauce Recipes.

2 comments:

  1. I'm about to try this vegan mayo & make the Southwestern sauce for the tacos. I'm going to try it though, with white beans rather than soy. I trust you and your amazing cooking, but I can't wrap my brain around soy. Thanks for your amazing recipes and I know you're on the right track with life, work & health!

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  2. Hmmm -- question -- should it be 3 tablespoons of salt? I didn't use kosher salt, and it turned out inedibly salty.

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