New Year’s holidays are approaching – the time when mayonnaise flows like rivers in Russian salads! On this occasion, I want to share a recipe for mayonnaise, which you can eat with a eat with a ladle. A low-fat sauce, great for any salad, and also a good source of protein and calcium.
Whole Food Plant-Based Mayonnaise?
I use olive oil in the recipe (2 tablespoons for a 1.5 cup serving), but I also tried to make this mayonnaise with tahini paste instead, which I prepared a long time ago and shared the recipe here. The mayonnaise with tahini turned out to be thicker, but the color remained white, and the protein content in this version is more than 20% – it is fair to call such sauce high-protein mayonnaise. In the picture below you can see my WFBP mayonnaise with tahini.
Fasting for New Year
I remember growing up my mother was often fasting before Orthodox Christmas which is on the 7th of January. New Year was always a difficult time for my mother, because this day was an important holiday for my grandmother, and of course she expected a table to be full of food, and that everyone would be involved. Well, my mother had been preparing for the entire fast to Eucharist on Christmas day. Her dream was that someday Christmas would be celebrated more solemnly than a New Year. It was painful for me as a child. You won’t please everyone, but I wished I could!
I was helping my grandma to cook and saw when she added milk to mashed potatoes or eggs to a dough, and it was impossible to argue with her. This led to uncomfortable situations when I was warning my mom at the table about what is fasting and what is not. Grandmother was not at all delighted, of course, I spoiled the buzz for her … Though I saw it as a deception and lie! Mom was meek, but we all wondered why we should shove non-fast foods where we could do fine without them, especially if there is a person in the family for whom it is an important thing.
Now I cook vegan dishes which look (and often taste) the same as those that are usually seen on the table for the New Year in an average Russian family, and I wish we had these skills back then. I can imagine how happy the holidays could be if this mutual respect and willingness to compromise reigned in the family. Mom could even keep the strictest fast in the New Year, without missing mayonnaise, Russian salads (like the one above in the picture), Olivier salad, or Napoleon. In the picture above you can see a vegan “Herring under a fur coat” prepared with WFPB version of this mayonnaise.
Benefits of white bean-based mayonnaise
White beans are rich in calcium. Just 100 grams (2 tablespoons) of white beans provide 15% of our daily calcium needs. We need about 600 mg of calcium per day. Plus, beans are rich in protein and iron. Using this mayonnaise in a salad is not only tasty but also good for achieving nutritional balance. Both olive oil and tahini versions are very low in fat. And of course, they do not contain any cholesterol, unlike conventional mayonnaise, which uses egg powder – one of the highest in cholesterol foods.
By the way, you can read more about cholesterol in my article, where I tried to describe in simple terms its role in our body and why we do not need to consume it with food.
I hope you will try this recipe and appreciate its taste, simplicity, and healthiness! I wish you all healthy, warm holidays in the circle of loving and beloved people! ❤️
The healthiest Mayonnaise ever! (Vegan, Bean based)
Equipment
- Pressure cooker (optional)
- High Speed Blender
Ingredients
- 220 g white beans (cooked) /75 g raw
- 100 g soy milk
- 2 tbsp olive oil for WFPB replace with tahini paste
- 1 tbsp lemon juice
- 1 tsp yellow mustard powder
- 3/4 tsp salt
- 1/4 tsp allspice
Instructions
- Soak white beans overnight and cook them until ready and soft.
- Drain the water and transfer beans to the blender.
- Add the rest of ingrediensts and process for 1-2 minutes untill smooth and creamy.
- Check how it tastes, add spices if needed, add more soy milk if you want thinner consistency or add beans, if you want thicker consistency.
Video
Nutrition facts
Pressure cooker
  | I am using this с pressure cooker right now. I am very, very happy with it. Such a useful thing in the kitchen! The beans are cooked in 30 minutes, I cook the whole pack of beans (or chickpeas) straight away and freeze it. So there is no need to buy canned beans any more, cooked beans are always available. |
Do you like this recipe?
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Have a wonderful day!
🌱❤️🙏
Peaceful Greetings,
In an effort to enhance my Dutch partner’s daily cheese consumption, I embarked on a journey of crafting delectable batches of hummus. Typically, the cupboard brims with an abundance of chickpeas, yet there had been a shortage for a few days. Our usual source for these delightful legumes is the weekend market, where we replenish our supplies.
However, during this period of scarcity, my partner thoughtfully brought home a jar of pre-processed (alas) white beans. Though unconventional, I playfully accepted the offering (though with a hint of jest) 😉 . As days passed, the sight of these tender beans, elegantly encased within a glass jar, inspired me to transform the velvety beans into a hummus-like concoction.
Upon completing the endeavor, I was astonished to find that my creation bore a striking resemblance to a luscious mayonnaise. Filled with excitement, I hastened to my computer to share my newfound “discovery”… only to realize that my revelation was not entirely novel! Tee hee.
Remarkably, the result truly does yield a delightful mayonnaise-like consistency!
Hi! Thank you so much for sharing! But please be proud of YOUR invention and spread the word! It is yours for the same extent as it is mine)) Eventually, everything in this world is a remix)
Looks good!