Category: Sauces and Dips

Fries dipped in tandoori mayonnaise
Sauces and Dips
1

5-Minute Tandoori Mayonnaise (Oil-free + Step-by-step Photos!)

This 5-minute Tandoori Mayonnaise is the perfect combination of rich, smoky flavors of tandoori and the creamy goodness of mayonnaise. Such a delightful twist to your regular mayo!

So, wait no more and dive into the world of flavors with this Tandoori Mayonnaise Sauce recipe today!

Someone dipping a potato fries into a bowl of tandoori mayo.

In this post you’ll learn:

Why You Will Love This Recipe

  • Unique Fusion: Experience the best of both worlds – the smoky essence of tandoori and the creaminess of mayo.
  • Versatile: Use it as a dip, spread, or dressing. The possibilities with tandoori mayo are endless!
  • Easy to Make: With just a few ingredients and a blender, you’re all set.
  • Healthy Twist: Made with silken tofu, this mayonnaise is a much healthier alternative based on my Vegan Oil-Free Mayonnaise recipe.
  • Customizable Heat: Adjust the chili powder to your liking. Want more kick? Just add more! 
  • Perfect for Parties: Impress your guests with the unique flavor of this dip.
  • Vegan Friendly: Made without any eggs and dairy, it’s a 100% plant-based recipe. 🌱
  • Economical: Why buy when you can make it at home? Homemade is always better anyway, right? 😉

What is Tandoori Mayonnaise?

Tandoori Mayonnaise, often referred to as tandoori mayo, is a delightful fusion of the traditional Indian tandoori flavors with the creamy texture of mayonnaise.

It’s like taking a trip to India with every bite. The smoky, spicy notes of the tandoori (with the same spices as my Creamy Tandoori Sauce Pasta and my Easy Tandoori Vegetables Platter recipe), combined with the smoothness of the mayo make it a must-try for everyone, in my opinion. 

You may have seen brands in the store or online like Veeba Tandoori or Urban Platter. But why go through the trouble of finding it though? You can make your very own tandoori mayo right at home, fresh to order!

So, if you’ve already ordered it, use that return policy, haha! After reading this post, trust me you won’t need it. 😉

Tandoori mayonnaise with a small spoon in a white bowl.

How Does Tandoori Mayonnaise Taste?

The tandoori mayo sauce is packed with bold flavor given the spices it contains. It combines the creamy and tangy notes of traditional mayonnaise with the aromatic and spicy elements of tandoori seasoning.

It’s creamy, spicy, tangy, balanced with a slight sweetness, and packed with aromatic flavour. Definitely a must-try!

Is Tandoori Mayo Sweet?

Tandoori mayo can have a subtle sweetness, as it usually contains ingredients like agave syrup or other sweeteners for balance. But it’s generally more savory than sweet.

Is Tandoori Mayo Spicy?

Tandoori mayo can be spicy, but the level of spiciness varies depending on the amount of chili powder or paprika used in the recipe. It typically has a mild to moderate heat, providing a pleasant kick without being overly spicy.

But as always, you know yourself best so definitely start with a bit of chili powder / cayenne pepper first, taste to check if it’s spicy enough, then add more or even use Kashmiri chili powder if you’d like more heat!🔥

A potato wedge with spicy tandoori mayonnaise sauce.

Ingredients

The following items should be available at your local grocery store. I’ll bet you can see how yummy this is going to be just by that list!

  • Silken Tofu: This acts as the creamy base for our mayo. It’s a healthier alternative to the usual mayo ingredients but still gives a smooth, velvety texture.
  • Rice Vinegar: Introduces a tangy flavor. If you don’t have it, lemon juice is a great substitute.
  • Salt: Enhances the overall flavor.
  • Agave Syrup: Adds a hint of sweetness to balance out the spices.
  • Mustard (optional): Gives an extra layer of tanginess.
  • Garlic: A must-have for that aromatic punch. After all, what’s a recipe without some garlic?
  • Ginger: Complements the garlic and adds a warm, spicy undertone.
  • Garam Masala: Our favorite Indian spice mix. It brings the tandoori taste to life, without making you buy like 10 bottles of different spices separately.
  • Paprika: Adds color, smokiness, and a bit of sweetness.
  • Chili Powder: For that heat! Adjust according to your preference.
All the raw ingredients needed to make tandoori mayonnaise in small white bowls and measuring spoons.

Step-by-step Instructions

Peel and chop: Peel and finely chop the garlic and ginger.

Add: Add all the ingredients into a tall cup.

All the ingredients for spicy tandoori mayo in a tall cup.
Blending the tandoori mayonnaise with an immersion blender.

Blendy blend: Blend for approximately 15-30 seconds using an immersion blender, until you achieve a smooth consistency. Alternatively, you can use a regular blender.

Serving this Mayo

Tandoori Mayonnaise is incredibly versatile. Use it as a dip for your favorite snacks, spread it on sandwiches or wraps, or drizzle it over salads. It pairs wonderfully with grilled vegetables, chips, and even Indian snacks like samosas.

If you’re hosting a party, serve it alongside other dips and watch it disappear in no time! Even if your friends and family aren’t vegan, they’ll love this stuff. And most won’t even notice that it’s vegan, it’s that good! 😋🤤

Try it out and let me know how it goes in the comments. Maybe you’ve got an idea for serving it that I’ve never tried!

Close-up of tandoori mayo sauce in a white bowl.

What to Make with Tandoori Mayonnaise

Tandoori Mayonnaise is a delightful addition to various dishes. Use it as a marinade for chicken or vegetables (to make something like my Tandoori Vegetables Platter recipe), mix it into pasta for a creamy sauce (to make something similar to my Creamy Tandoori Pasta recipe), or stir it into soups for added richness and flavor.

The possibilities are endless, and it’s a great way to infuse Indian flavors into your meals.

Storage and Meal Prep Instructions

Storage: Store your Tandoori Mayonnaise in an airtight container in the fridge. It stays fresh for up to a week, though it’s best to consume it within 3-4 days for the best taste.

Meal prep: If you’re into meal prepping, make a big batch and use it throughout the week. It adds a great flavor to really whatever you want to use it with. However, for the best flavor, it’s recommended to consume it within 3-4 days.

Tandoori mayo sauce, with the left side of the bowl cropped out.

FAQ

Can I use garlic and ginger powder instead of fresh?

Yes, you can. However, fresh ingredients always give a more vibrant flavor. If using powders, adjust the quantity to your taste.

Is there a substitute for silken tofu?

Absolutely! You can use 1 cup of cashews with 1/4 to 1/2 cup of water, as mentioned in the notes. Just make sure they’re soaked well to get that creamy texture.

I don’t have agave syrup. Can I use something else?

Yes, if you don’t have agave syrup on hand, you can substitute it with maple syrup or honey (if you don’t mind eating honey). Both will add a touch of sweetness to balance the spices in the mayo.

If you’re aiming to keep the recipe vegan, opt for maple syrup or another plant-based sweetener. Adjust the quantity based on your desired level of sweetness.

I already have regular mayo. Can I just use this mayo and add the spices?

Yes, if you have mayo on hand, just add the spices to get the tandoori flavor. Almost always, we’re all looking to save some time so this is a great shortcut! 

Dipping a baked potato fries into homemade tandoori mayonnaise.

More Delicious Recipes!

Looking for more fun dips and sauces?

Then check out my spicy aioli recipes: this 5-Minute Kimchi Aioli or 3-Minute Gochujang Aioli! 🌶️

Or try this 5-Minute Easy but Delicious Hummus recipe, or my 1-Ingredient Vegan Quark recipe.

And if you don’t know how rich and creamy a cashew-based mayo would be, try my Oil-Free Mayonnaise recipe, which could also be used as the base for this tandoori mayo recipe!

Looking for things to serve this tandoori mayonnaise with? What better way to serve it than with some sushi! Be it this Shiitake Roll, Kappa Maki (Cucumber) Roll, Kimchi Sushi Roll, or the more traditional sushi of Natto Rolls (Japanese fermented soybeans) and Umeshiso Roll (shiso leaves with pickled plums)!

P.S. It’s also delicious in bowls such as this Rainbow Poke Bowl!

Fries dipped in tandoori mayonnaise
Print Recipe
5 from 1 vote

5-Minute Tandoori Mayonnaise

This 5-minute Tandoori Mayonnaise Sauce is the perfect combination of rich, smoky flavors of tandoori and the creamy goodness of mayonnaise. Such a delightful twist to your regular mayo!
Cook Time5 minutes
Total Time5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Indian
Keyword: tandoori mayo, tandoori mayonnaise, tandoori mayonnaise recipe, tandoori mayonnaise sauce
Servings: 16 Tablespoons
Calories: 18kcal
Author: Jem @ The Fruity Jem

Ingredients

For the Mayonnaise (or use 1 cup of regular mayonnaise):

  • 300 grams silken tofu (10.6 oz) sub with 1 cup cashews, soaked in hot water for at least 30 minutes + ¼ to ½ cup water
  • 2 Tablespoons rice vinegar sub with lemon juice
  • ½ teaspoon salt
  • 1 Tablespoon agave syrup sub with any other liquid sweetener
  • ¾ teaspoon mustard (optional)

The Spices:

  • 1 clove garlic
  • 1.25 cm ginger (0.5 inch)
  • 2 teaspoon garam masala
  • 1 Tablespoon paprika powder
  • ½ teaspoon chilli powder feel free to add more later on, up to 1 teaspoon

Instructions

  • Peel and finely mince the garlic and ginger.
  • Add all the ingredients to a tall cup. Using an immersion blender, blend for about 15-30 seconds until smooth. You can also use a normal blender for this.

Notes

  • Feel free to juse use 1 cup of regular mayo if you already have it on hand. Then just add the spices for some tandoori flavor.
  • You can substitute the silken tofu using 1 cup cashews (soaked) plus ¼ to ½ cup of water.
    • Soak the cashews in hot water for at least 30 minutes so they soften.
    • When adding the water, start with ¼ cup. If it still looks hard to blend, then add 1 more Tablespoon of water, check, and continue until you get the desired consistency.
Storage and Meal Prep Notes
  • Storage: Store your Tandoori Mayonnaise in an airtight container in the fridge. It stays fresh for up to a week.
  • Meal prep: If you’re into meal prepping, make a big batch and use it throughout the week. It adds a great flavor to really whatever you want to use it with. However, for the best flavor, it’s recommended to consume it within 3-4 days.

Read More

October 15, 2023
1 Comment
close up of gochujang aioli with nice swirls with white background
Sauces and Dips
3

Gochujang Aioli

Spice up your meals with this Easy 3-Minute Gochujang Aioli. This healthy recipe spells the perfect creamy, tangy, and spicy condiment to elevate your dishes!

P.S. The recipe includes step-by-step photos to make it even easier for you! 😉

close up of gochujang aioli with nice swirls with white background

In this post you’ll learn:

Why You Will Love This Recipe

  • A flavor explosion that combines the tangy, spicy kick of traditional gochujang with the creaminess of homemade vegan aioli.
  • You can enjoy guilt-free indulgence with this recipe as it is both healthy and vegan, perfect for all the folks who want to nourish their bodies without compromising on taste! The secret ingredient? It’s silken tofu 😊
  • This super easy recipe that is done in 3 minutes means you can impress your taste buds and your friends with minimal effort.
  • This versatile condiment pairs well with everything from roasted vegetables to crispy tofu, adding a delightful twist to your everyday dishes.

So, what else are you waiting for? Say goodbye to boring and predictable flavors and say hello to a condiment that will excite your taste buds, all in just 3 minutes!

dipping a baked potato fried into garlicky gochujang mayo

What is Gochujang Aioli Made Of?

Traditionally, aioli is only made with garlic and olive oil. However, my version of Gochujang Aioli is made with garlic, silken tofu, rice vinegar, agave syrup, salt, and of course…gochujang. It combines the tangy spiciness of gochujang with the creamy texture of aioli, so yums! 😋

Is Aioli Basically Mayo?

Aioli is similar to mayo in that they are both creamy condiments, but the main difference lies in the flavorings and ingredients. While mayo is typically made with eggs and oil, aioli often incorporates garlic and olive oil, resulting in a distinct garlic-infused taste.

Moreover, mustard is often added to mayonnaise but not to aioli. So nope, they are not the same thing.

Ingredients

  • Garlic: Finely minced aromatic to infuse the aioli with the classic garlicky flavor.
  • Silken tofu: This smooth and creamy ingredient forms the base of the aioli, creating a rich and velvety texture without any animal products!
  • Rice vinegar or lemon juice: Their tanginess brightens up the aioli, balancing out the richness and enhancing the overall taste.
  • Agave syrup: Adds a touch of sweetness to round out the flavors and mellow the spiciness of the gochujang.
  • Salt: Just a pinch of salt enhances the taste of the other ingredients, bringing out their natural flavors that way!
  • Gochujang: The star of the show, this Korean chili paste delivers a delightful punch of heat and a distinctive umami flavor, giving the aioli its unique character!
labelled silken tofu, garlic, gochujang, rice vinegar, agave, and salt

What Does Gochujang Sauce Taste Like?

Gochujang sauce has a unique and complex flavor profile. It is known for its rich umami taste with a balance of spiciness, saltiness, and a bit of sweetness. It has a deep, savory, and slightly fermented flavor that adds depth and complexity to dishes!

Is Gochujang Just Chili Paste?

Nope, gochujang is more than just chili paste. While it does contain chili peppers as a primary ingredient, it also includes other components such as fermented soybean powder, sweet rice flour, and salt. Moreover, it uses a special type of Korean chili. These ingredients contribute to the distinct flavor of gochujang, setting it apart from regular chili paste.

Is Gochujang Sauce Really Spicy?

It depends. The level of spiciness can vary depending on the brand and the specific recipe of gochujang that you’re using. It typically offers a moderate to high level of heat, but it also has a unique sweet and savory balance that helps to round out the spiciness.

I personally think it’s not super spicy, but again, it really just depends on which gochujang brand/recipe it is. So just add a little bit of it to your dish, see if it’s spicy enough, then add more later if needed!

close up of gochujang aioli from above

Step-by-step Instructions

Only two super simple steps to make this fresh condiment! 😉

Finely mince the garlic: Peel and finely mince the garlic, aiming for a veeeery fine texture so the flavors will blend well together. Please see the image below to see how fine I minced my garlic. You can also use a microplane in this step.

Note that if you do like having that bit of garlicky punch, feel free to mince them finely instead of mincing them very finely. But note that you still want them to be very small pieces.

Blendy blend: Combine all the ingredients in a tall cup, then blend for at least 20 seconds until the mixture is smooth and creamy.

very finely minced garlic on a bamboo cutting board
Very finely minced garlic
silken tofu, gochujang, garlic, rice vinegar in a glass jar from above
Combining all the ingredients in a tall jar/cup
initial phase of blending gochujang garlic mayo using immersion blender
After blending for about 5 seconds
blending vegan gochujang aioli after about 30 seconds
After blending further for about 25 to 30 seconds. Texture is smooth and creamy now.

And tada🎉. That’s all you’ve gotta do! 🙌

What Can I Do with Aioli

Looking for ways to serve this gochujang aioli with? Look no more! Here are some fun ideas.

  • Baked Fries or Sweet Potato Fries: Elevate the classic combination by pairing it with the irresistible Gochujang Aioli! 🍟
  • Veggie Sushi: Use it as a dipping sauce instead of the classic soy sauce! Think of the classic Korean combination of Gochujang Aioli + Kimchi Sushi, or pair it with this Shiitake Roll and Cucumber Roll (Kappa Maki) recipe. 🍣
  • Poké Bowls: Prefer deconstructed sushi instead? Then definitely use it in this 30-Minute Rainbow Poké Bowl recipe! 🥗
  • Veggie Dips: Pair it with carrot sticks, cucumber, or bell pepper strips for a healthy snack with a twist! 🥕🥒
  • Burgers, Sandwiches, and Tortillas: Spread some of this Gochujang Aioli for that spicy zestiness! 🍔🥪🌯
  • Pasta: Yes yes, it’s unusual. But trust me, it works. Just add about 3 heaping Tablespoons of this aioli, and add some pasta water to thin the sauce. Feel free to add other vegetables too! 🍝

Storage and Meal Prep Instructions

Storage: I highly recommend eating them fresh. However, you can store the leftovers for 5-7 days, depending on the freshness of the silken tofu. Keep it in an air-tight container to maintain its freshness.

Note: It’s normal for water to separate and sit on top of the aioli. Just give it a quick stir to get back the smooth texture!

Meal prep: If you want to meal prep, just store it in an air-tight container or sauce bottle. This makes it convenient to add whenever you desire, while keeping it as fresh as possible!

Freezing: Do NOT this recipe as it can alter the texture of the aioli. Keep it in the refrigerator for optimal results.

fries after being dipped into gochujang mayo

FAQ

I don’t have an immersion blender. What else can I use?

You can also use a regular blender or food processor for this recipe. But just make sure that there are enough ingredients there and that the garlic is very finely minced before you add it to the blender/food processor.

So if you have a big blender or food processor, you might need to double the recipe.

Can I use a firm or extra firm tofu instead of silken tofu?

No, you can only use silken tofu in this recipe. They have different textures and using normal tofu cannot get you that smooth and creamy texture.

Is Sriracha the same as Gochujang?

No, Sriracha and Gochujang are different condiments. Sriracha is a tangy, spicy hot sauce from Thailand, while Gochujang is a Korean fermented chili paste with a thicker consistency and distinct umami flavor.

Want More Recipes Like This?

A fan of Gochujang? Then I bet you will love my Gochujang Ramen Noodles recipe! 😉

For more dipping sauce, check out my Kimchi Aioli recipe, or this Oil-free Vegan Mayonnaise recipe.

If you’re into fermented food, check out one of these fermented recipes:

Looking for drinks to pair this with? Try this 5-Minute Korean Strawberry Oat Milk 🍓🥛 recipe!

dipping fries into gochujang aioli in a white bowl
close up of gochujang aioli with nice swirls with white background
Print Recipe
5 from 3 votes

Gochujang Aioli

Spice up your meals with this Easy 3-Minute Gochujang Aioli. This healthy recipe spells the perfect creamy, tangy, and spicy condiment to elevate your dishes!
Cook Time3 minutes
Total Time3 minutes
Course: Side Dish, Snack
Cuisine: Asian, Korean, Mediterranean
Keyword: gochujang aioli
Servings: 16 Tablespoons
Calories: 16kcal

Equipment

  • 1 immersion blender you can also use regular blender or food processor (see recipe notes)

Ingredients

  • 2 garlic cloves very finely minced
  • 300 grams silken tofu (10.6 oz)
  • 2 Tablespoons rice vinegar or sub with lemon / lime juice (see recipe notes)
  • 1 Tablespoon agave syrup or sub with another liquid sweetener
  • ¼ teaspoon salt
  • 1.5 teaspoon gochujang

Instructions

  • Mince: Peel and mince the garlic very finely. The finer you can mince them, the better the flavor will blend. You can also use a microplane for this.
  • Blend: Combine all the ingredients together in a tall cup, then blend for at least 20 seconds until smooth using an immersion blender.
    You can also use a regular blender or food processor for this, making sure that there is enough mayonnaise and the garlic is very finely minced.

Notes

Ingredients Note:
  • If using lemon or lime juice as a substitute, consider adding a bit more for desired acidity, but be aware that it will impart a citrusy flavor to the aioli. This of course can be delicious to some, but maybe not if you don’t like lemon/lime!
Equipment Note:
  • If you don’t have an immersion blender, a regular blender or food processor can be used. Just ensure that you have enough ingredients. For larger appliances, you may need to double the recipe.
Other Note:
  • This recipe makes approximately 16 tablespoons or 1 cup of aioli, providing 16 servings.
  • The calorie count shown refers to the count per serving.

Read More

July 4, 2023
3 Comments
close up of kimchi aioli with a spoon pointing to top right corner
Sauces and Dips
2

Kimchi Aioli

This super easy 5-minute Kimchi Aioli is a hot and fresh twist on a classic condiment that adds that zing to your dishes!

P.S. The recipe includes step-by-step photos to make it even easier for you! 😉

close up of kimchi aioli with a spoon pointing to top right corner

In this post you’ll learn:

Why You Will Love This Recipe

  • A unique and tasty fusion of Korean kimchi and creamy aioli
  • Bursting with tangy and spicy flavor that will tantalize your taste buds!
  • Easy to make, even for beginners since it only has 2 super simple steps!
  • Adds a delightful twist to your fries, veggie dips, sandwiches, burgers, and even tacos
  • A guilt-free indulgence with the health benefits of fermented kimchi, and with zero oil unlike the usual aioli
  • Completely plant-based, dairy-free, egg-free, and vegan!🌱
    • Although note that some brands of kimchi do include anchovies and shrimp paste. So definitely check the labels if you’re concerned!

What is the Difference Between Aioli and Mayo?

Traditionally, aioli is made up of only garlic and olive oil. Whereas mayo is made using eggs and neutral oil. Mayonnaise often includes vinegar, mustard, and salt too.

However, an emulsifier might be added to aiolis, such as egg yolk and bread. The same thing with vinegar which is also often added to aiolis, making things a bit more confusing. Because then an aioli using vinegar and eggs is technically considered a mayonnaise.

Anyways, the TLDR answer would be: The easiest difference between the two is that aioli contains garlic while mayo generally doesn’t. On the other hand, mayo usually contains mustard and aiolis typically do not. When in doubt, just check the ingredients to really see what’s inside!

What is Kimchi Aioli?

Kimchi Aioli is a flavorful condiment that combines the creamy goodness of aioli with the bold and tangy flavors of fermented Korean kimchi, resulting in a unique fusion that adds a zesty and spicy kick to your dishes!

Is Kimchi Aioli Spicy?

Yes, Kimchi Aioli does have a spicy kick to it due to the inclusion of kimchi, which is fermented and typically carries a bit of heat. However, the level of spiciness varies depending on the kimchi used since different brands of kimchi have slightly different flavor profiles.

Ingredients

  • Garlic: Finely minced aromatic to infuse the aioli with the classic garlicky flavor.
  • Silken tofu: Adds a velvety texture to the aioli, making it lusciously rich. Psst, it’s the secret ingredient to this super creamy vegan mayo!
  • Rice vinegar: Either of these tangy liquids provides a refreshing acidity that balances the flavors of the aioli. You can substitute this with lemon/lime juice, or apple cider vinegar (see recipe note for more details).
  • Agave syrup: A natural sweetener that adds a touch of sweetness to counterbalance the tanginess of the kimchi and vinegar. Substitutable with maple syrup, or other liquid sweetener of choice.
  • Salt: Just a pinch of salt enhances the overall taste by bringing out the flavors of the other ingredients.
  • Kimchi: These fermented cabbage pieces add a unique and vibrant kick to the aioli, infusing it with a bold and zesty taste.
  • Kimchi juice: A bit of this liquid extracted from the kimchi might be needed to create a more luscious texture!
silken tofu, kimchi, and other ingredients for kimchi aioli with labels

Are All Kimchi Fermented?

Yes, all kimchi are fermented. Fermentation is a key step in making kimchi, where the vegetables, usually cabbage and radishes, are salted and left to undergo a natural fermentation process that develops their distinct flavors.

Is Kimchi a Pickle?

While kimchi is often referred to as a type of pickle due to its tangy and preserved nature, it is not a traditional pickle in the same sense as cucumbers or other vegetables soaked in a vinegar-based brine. Kimchi is primarily fermented using sea salt instead of vinegar.

Does Kimchi Have Alcohol?

During the fermentation process, natural bacteria convert sugars in the vegetables into lactic acid, and in some cases, a small amount of alcohol may be produced as a byproduct. However, the alcohol content in kimchi is typically very low and generally considered negligible. It is unlikely to have any significant intoxicating effects when consumed.

Step-by-step Instructions

Just two super simple steps to make this sauce, I promise it cannot be easier! 😉

Prepare the ingredients: Peel and finely mince the garlic, and drain 3 Tablespoons of kimchi while saving some of that kimchi juice. You might need the kimchi juice if the texture is too thick for you.

minced garlic on a rustic bamboo cutting board
kimchi, silken tofu, rice vinegar, and other ingredients in a tall glass jar

Blendy blend: Combine all the ingredients in a tall cup (except the kimchi juice), then use an immersion blender to blend for at least 20 seconds until the mixture is smooth and creamy.

Adjust with kimchi juice: If the texture is too thick, add 1 teaspoon of kimchi juice and blend again. One teaspoon is probably enough but if it is not, feel free to repeat by adding 1 more teaspoon of kimchi juice at a time.

blending the kimchi aioli using an immersion blender from above

And that’s it. I told you it cannot be easier than this! ✌

What to Serve This Aioli With

  • Poké or Buddha Bowls: Incorporate the Kimchi Aioli into nourishing bowls featuring grains, greens, and protein sources like tofu or tempeh for a burst of tangy creaminess. Think of this Rainbow Poké Bowl recipe, plus creamy kimchi aioli, yums!😋
  • French Fries or Sweet Potato Fries: Classic combination which never fails!
  • Sushi Rolls: Use the aioli as your dipping sauce for your homemade sushi rolls to elevate their taste and create a unique fusion of flavors. Double up the kimchi with this Kimchi Sushi recipe, or choose simpler flavors such as this Kappa Maki (Cucumber Rolls) and Shiitake Roll.
  • Veggie Dips: Think of carrot sticks, cucumber slices, or bell pepper strips for a flavorful and healthy snack.
  • Sandwiches and Burgers: Spread a generous dollop of Kimchi Aioli on veggie burgers, grilled sandwiches, or wraps for an extra kick of flavor.
  • Tacos and Quesadillas: Drizzle the aioli over tacos or quesadillas to add a zesty twist that complements the fillings.
  • Roasted Vegetables: Use the aioli as a delicious sauce for roasted veggies, such as cauliflower, broccoli, or sweet potatoes, to enhance their natural flavors.
a dipping bowl of kimchi aioli from above

Storage and Meal Prep Instructions

Storage: This Kimchi Aioli is best when eaten fresh but can be stored for up to 5-7 days, depending on the freshness of the silken tofu. Be sure to keep them in an air-tight container to keep them as fresh as possible!

Note that the water might set on top of the aioli but when this happens, just give it a quick stir to even out the texture.

Meal prep: Since the aioli can be stored for up to 5-7 days, feel free to make a big batch and store it in an air-tight container, or even a sauce bottle. Whenever you want to add them, then it’s super easy to do so!

Freezing: This recipe does not freeze well as it will alter the texture of the aioli. So please refrain from doing so!

a white dipping bowl of kimchi aioli with gochugaru from above

FAQ

I don’t have an immersion blender. What else can I use?

You can also use a regular blender or food processor for this recipe. But just make sure that there are enough ingredients.

Note that you might need to double the recipe if you have a big blender or food processor.

What can we do with leftover kimchi juice?

You can add them to marinades, soups or stews, or make kimchi fried rice. The kimchi juice is so flavorful and is a great addition to many dishes!

Can I use a firm or extra firm tofu instead of silken tofu?

No, silken tofu is a MUST in this recipe and they are not substitutable. With normal tofu, you will not get that smooth texture.

dipping a baked potato fry into kimchi aioli

Want More Recipes Like This?

This recipe is based on my 3-Minute Oil-Free Mayonnaise recipe. If you just want a plain aioli/mayonnaise version, check that out!

For another spicy Korean kick, check out my Gochujang Aioli recipe! Or my Easy Gochujang Ramen recipe for a full meal!

And for some Korean drinks to complement this recipe, I have this Super Pretty 5-Minute Korean Strawberry Oat Milk (Vegan) recipe!

Looking for some Asian snacks? Then check out The Fruity Jem’s sushi series:

Or if you don’t want to bother with rolling your sushi, try this deconstructed sushi recipe aka Rainbow Poké Bowl!

close up of kimchi aioli with a spoon pointing to top right corner
Print Recipe
5 from 2 votes

Kimchi Aioli

This super easy 5-minute Kimchi Aioli is a hot and fresh twist on a classic condiment that adds that zing to your dishes!
Cook Time5 minutes
Total Time5 minutes
Course: Side Dish, Snack
Cuisine: Asian, Korean, Mediterranean
Keyword: kimchi aioli
Servings: 16 Tablespoons
Calories: 14kcal

Equipment

  • immersion blender (see recipe notes for alternatives)

Ingredients

  • 2 garlic cloves finely minced
  • 10.6 oz silken tofu (300 grams)
  • 2 Tablespoons rice vinegar (30 ml) or sub with apple cider vinegar or lemon / lime juice (see recipe notes)
  • 1 Tablespoon agave syrup (15 grams) or sub with a liquid sweetener of choice
  • ¼ teaspoon salt (5 grams)
  • 3 Tablespoons kimchi drained (45 grams)
  • kimchi juice (5 ml) optional, from the drained kimchi

Instructions

  • Mince and drain: Peel and mince the garlic finely. Then drain your kimchi, saving some of that kimchi juice.
  • Blend: Add all the ingredients together in a tall cup. Using an immersion blender, blend for at least 20 seconds until smooth and creamy.
  • (Optional) Adjust: If the texture is too thick for you, add 1 teaspoon of the kimchi juice. Blend for 5 seconds and enjoy!

Notes

Ingredients Notes:
  • Lemon and lime juice is not as acidic so you might want to add a bit more. Although note that your aioli might then have that lemony/limey flavor, which is also yums!
Equipment Notes:
  • You can also use a regular blender or food processor for this, making sure that there are enough ingredients. Note that you might need to double the recipe if you have a big blender or food processor.
Other Notes:
  • The recipe yields 16 Tablespoons (thus 16 servings) of aioli, which is equivalent to 1 cup.
  • The calorie count shown refers to the count per serving.

Read More

June 26, 2023
2 Comments
A person's hand dipping a pita bread into a bowl of super creamy homemade hummus without garlic.
Side Dish
3

Hummus Without Garlic

5 minutes and 5 ingredients are all you need to make the BEST hummus without garlic. Creamy, smooth, and fresh, you wouldn’t want to buy store-bought hummus ever again!

P.S. I’ve included a video that you can watch to make this no-garlic hummus recipe even simpler! Scroll down past the image below to watch! 😉

a person's hand dipping a pita bread into a bowl of super creamy homemade hummus without garlic.

Watch the Tutorial Video

In this post you’ll learn:

two cut up triangle pita bread when dipped into a super smooth hummus on a bowl

Why You Will Love This Recipe

  • Ready in just 10 minutes, it’s the easiest homemade hummus recipe
  • It’s also the best and easiest hummus! Using aquafaba gives you that silky smooth and super creamy texture!
  • It’s so creamy and fluffy. A super silky smooth hummus that everyone will love!
  • It requires no actual cooking other than just blending ingredients together
    • Using canned chickpeas makes this a super easy hummus recipe!
  • It’s super healthy as it only contains whole food plant-based ingredients
  • This garlic-free hummus is perfect for those intolerant/allergic to garlic, or if you’re just not a fan of garlic
  • A versatile recipe since this gives you a basic hummus recipe which you can jazz up according to your liking. Add some sumac, za’atar, sun-dried tomatoes, roasted garlic, lemon zest, roasted red peppers. I could go on forever…
smooth hummus without garlic with pita bread on a small gray plate on a white background

Ingredients

  • Chickpeas: The base ingredient of all hummus! When blended, it becomes super creamy and it has many health benefits too such as promoting cardiovascular health, regulating blood sugar, and helping in digestion.
    • You can just use canned chickpeas to save yourself time and effort like what I did here
    • But feel free to boil your own chickpeas at home!
    • Bonus fun fact: Did you know that there is also a black variety of chickpeas? If you’re curious, check out this complete list of 33 Black Vegetables🖤
  • Tahini: Tahini is basically ground sesame seeds that has a similar consistency to nut butter. It’s kinda like peanut butter, but then made from sesame seeds instead of peanuts. It tastes nutty, earthy, and with a tinge of bitterness that rounds its flavor really well.
    • Speaking of tahini and sesame seeds, both chickpeas and sesame seeds made it to my List of 35 Brown Vegetables! Go check it out if you’re curious for some pretty pictures and fun facts about brown veggies!
  • Lemon juice: A bit of tang to round off the flavor.
  • Aquafaba: The water in the chickpea can, which is the secret ingredient to a smooth and creamy hummus!
  • Salt: To enhance the flavors.

And the optional ones:

  • Cumin: Adds that earthy depth of flavor to your hummus.
  • Olive oil: For garnish.
tahini, lemon juice, salt, cumin, aquafaba, and canned chickpeas in small white bowls

This is a hummus without garlic recipe but if you’re a fan of garlic, feel free to add them!

Grate or finely mince 1 garlic clove. Add it to the first time you’re adding ingredients to the blender (the tahini and liquid mixture) and blend it all up to infuse the garlicky flavor!

Step-by-step Instructions

Three simple steps to get the best no garlic hummus in 10 minutes!

1. Drain and rinse: Drain the chickpeas, but remember to keep the liquid from the can (also called aquafaba). Then rinse the chickpeas under running water.

2. Blend: First blend the tahini, the liquid (aquafaba and fresh lemon juice), salt, and cumin (if using). This step whips up the mixture to give you super creamy hummus.

tahini, lemon juice, and aquafaba in a blender from above, before blending
Add tahini, aquafaba, lemon juice, salt, and cumin (if using)
blended tahini, lemon juice, and aquafaba whipped up in a blender from above
Blend the tahini and liquid mixture first.

3. Blend again: Now add the chickpeas and blend further! If the texture isn’t smooth enough, add more aquafaba (one tablespoon at a time) until you get smooth, creamy, and fluffy hummus!

I told ya, this one is a super easy homemade hummus recipe!😉

adding chickpeas to the tahini mixture in a blender
Now add chickpeas.
super creamy hummus being blended in a blender
Blend the chickpeas.

Serving Suggestions & Toppings

Although the hummus sold in supermarkets is usually cold, I advise serving hummus at room temperature or even warm. This is also how hummus is usually served in the Middle Eastern countries from which it originated!

When served at room temperature, you can feel more of the creaminess and more of the flavor too!

For the toppings, I recommend drizzling some extra virgin olive oil to make your hummus look even more appetizing! You can also add more ground cumin, or chop some fresh herbs such as parsley!

the creamy texture of homemade hummus no garlic from above

Storage, Meal Prep, and Freezing Instructions

Storage: Refrigerate your hummus for up to a week in an airtight container. Just before serving, you can choose to microwave it for 30-45 seconds to serve it warm or at room temperature.

Meal prep: You can make a big batch of hummus to meal prep for the whole week! For some ideas on how you could make a meal out of it, below are some ideas:

Freezing: This hummus tastes best when fresh and freezing might cause it to taste a bit blander, although the texture will still be just as smooth. If you’d like to freeze it still, you can do so for up to 4 months. Be sure to freeze it in smaller containers so it will thaw quickly.

To thaw, put it in the fridge the night before. You might notice a thin liquid layer on top but it’s completely normal and should be fixed by giving it a good stir! Once thawed, it will last for up to a week.

creamy, smooth, and fluffy hummus in a bowl with drizzled olive oil, with pita bread on the top right and bottom left corners

FAQs

I don’t have a blender. Can I make this recipe with an immersion blender or food processor instead?

Yes, you can! Although you might need more time to make this hummus super creamy.

The reason is that with an immersion blender, the blade is usually smaller and so it wouldn’t whip as quickly as a normal blender. Whereas food processors are meant to chop up solid food while blenders are meant for liquid. So with a food processor, it might not be as creamy but you could just process it for longer so that it will blend better!

Can I use shelf-stable lemon juice?

I have not tested it this way but in short: I wouldn’t recommend it but in a pinch, I think it will work.
 
However, bottled lemon juice tends to have a more muted flavor so you might need to add more lemon juice to make up for it.

Can I cook my own chickpeas?

Absolutely! In fact, that will make the chickpeas even smoother!

You can cook them by using an instant pot, pressure cooker, or by simply boiling them. I would recommend boiling them for about 5-10 minutes longer than usual such that they will be even softer. This will help you get an even creamier hummus!

I forgot to save my aquafaba when draining the chickpeas. What should I do?

Oh no! Aquafaba is an important ingredient for this smooth and creamy hummus, but fret not!

If you don’t mind making hummus that is not the creamiest (though I promise it will still be tasty), you can just substitute the aquafaba with normal room-temperature water.

However, if you want super creamy hummus, you can substitute the aquafaba with ice-cold water. Once you realized that you forgot to save your aquafaba, put 1 cup (240 ml) of water in your freezer for about 15-25 minutes to speed up the chilling time. You can then use this ice-cold water to substitute the aquafaba.

I love garlic. Can I still add it to this recipe?

Yes you can! In fact, authentic hummus uses garlic. I omit it in this recipe since not everyone loves garlicky hummus.

Grate or finely mince 1 garlic clove. Add it to the first time you’re adding ingredients to the blender (the tahini and liquid mixture) and blend it all up to infuse the garlicky flavor!

creamy hummus on a bowl with cut up pita bread on the back and beige servet in front, taken at an angle

Want More Easy Recipes?

Check out my 5-minute No-Cook Marinated Tofu recipe here, or my Vegan Poke Bowl recipe.

Or try out some of my popular healthy breakfast recipes:

A person's hand dipping a pita bread into a bowl of super creamy homemade hummus without garlic.
Print Recipe
5 from 3 votes

Hummus Without Garlic

5 minutes and 5 ingredients are all you need to make the BEST hummus without garlic. Creamy, smooth, and fresh, you wouldn't want to buy store-bought hummus ever again!
Cook Time5 minutes
Total Time5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Keyword: hummus without garlic
Servings: 8 servings
Calories: 74kcal

Equipment

  • 1 blender or immersion blender or food processor (see notes below)

Ingredients

  • ¼ cup tahini well-stirred (60 grams)
  • 2 Tablespoons lemon juice from about 1 small lemon (30ml)
  • ½ cup aquafaba liquid from the chickpea can (120 ml plus more as needed)
  • ¼ teaspoon salt
  • 1 can chickpea rinsed (400 grams, or 260 grams of cooked chickpeas after draining)

Optional:

  • ½ teaspoon cumin for that earthy depth of flavor
  • 2 teaspoons olive oil for garnish (10 ml)

Instructions

  • Drain and rinse: With a wide bowl underneath, drain the chickpea using a strainer so the bowl will collect the aquafaba (the chickpea water from the can). Then rinse the chickpeas.
  • Blend the tahini: Add the first 4 ingredients (tahini, lemon juice, aquafaba, and salt) to a blender. If you are using cumin, add it at this step too. Blend for 30 to 45 seconds until the mixture becomes extra creamy.
    This step 'whips up' the tahini so that you'll get an even creamier hummus.
  • Blend the chickpeas: Add the drained chickpeas to the blender. Blend for 2-3 minutes until it starts to resemble hummus.
  • Add more aquafaba if needed: If the hummus is still too thick, add in more aquafaba (1 Tablespoon at each time). So add 1 Tablespoon first, process for 30 seconds to 1 minute, and check for consistency. If you still find it too thick, then add 1 more Tablespoon of aquafaba.
    Repeat until you reach the smooth, creamy, and fluffy consistency.
  • (Optional) Garnish: Drizzle with extra virgin olive oil on top!

Notes

Ingredients Notes:
  • Feel free to cook your own chickpeas instead of using canned chickpeas.
    • I would recommend boiling them for about 5-10 minutes longer than usual such that they will be even softer. This will help you get an even creamier hummus!
  • If you forget to save your aquafaba, do the following:
    • If you don’t mind making hummus that is not the creamiest (though I promise it will still be tasty), you can just substitute the aquafaba with normal room-temperature water.
    • However, if you want super creamy hummus, you can substitute the aquafaba with ice-cold water. Once you realized that you forgot to save your aquafaba, put 1 cup (240 ml) of water in your freezer for about 15-25 minutes to speed up the chilling time. You can then use this ice-cold water to substitute the aquafaba.
  • To substitute for the lemon juice, you can try shelf-stable lemon juice.
    • Disclaimer: I have not tested it but in a pinch, I think it will work.
    • However, bottled lemon juice tends to have a more muted flavor so you might need to add more lemon juice to make up for it.
 
Equipment Notes:
  • If you don’t have a blender, you can also use a food processor or immersion blender. But note that you might need more time to make this hummus super creamy.
 
Storage, Meal Prep, and Freezing:
  • Storage: Refrigerate your hummus for up to a week in an airtight container. Just before serving, you can choose to microwave it for 30-45 seconds to serve it warm or at room temperature.
  • Meal prep: You can make a big batch of hummus to meal prep for the whole week!
  • Freezing: This hummus tastes best when fresh and freezing might cause it to taste a bit blander, although the texture will still be just as smooth. If you’d like to freeze it still, you can do so for up to 4 months. Be sure to freeze it in smaller containers so it will thaw quickly.
    To thaw, put it in the fridge the night before. You might notice a thin liquid layer on top but it’s completely normal and should be fixed by giving it a good stir! Once thawed, it will last for up to a week.

Read More

February 1, 2023
3 Comments
Sauces and Dips
2

3-Minute Vegan Oil-Free Mayonnaise (Easy, with Tofu or Cashew, Low Fat)

Ready in 3 minutes, this creamy vegan oil-free mayonnaise (plant-based) is an easy and much healthier alternative to store-bought vegan mayo. Free from preservatives, dairy, eggs, and excess fat. Just the good stuff!

With this creamy and rich plant-based mayo, I bet you wouldn’t feel like you’re missing out just because you opt for a plant-based diet this time!

Close-up shot of a spoonful of silken tofu mayonnaise.

In this post you’ll learn:

Why You Will Love This Recipe

  • Quick and easy: Done in 3 minutes, with only 5 simple ingredients. Making this DIY vegan mayo cannot be easier!
  • Rich and creamy: This no oil vegan mayo recipe gives that rich and creamy texture of the classic mayonnaise.
  • Healthy: Stop feeling guilty when eating mayo. Free from oil, preservatives, excess fats, and eggs, this oil-free mayonnaise is therefore also free from cholesterol.
  • Cheap: A jar of vegan mayonnaise could be quite expensive, depending on where you live. Which is why this recipe!
  • Oil-free: This easy vegan mayo recipe is the perfect one if you want to reduce your oil consumption!
  • Nut-free or soy-free: The perfect no oil mayonnaise recipe made with tofu is perfect for those of you who have nut allergies. And the cashew substitutes work well for those with soy allergies! Win-win! 😉
  • Versatile: A great base recipe that is great for sauces in poke bowls and Buddha Bowls (such as my Rainbow Poké Bowl recipe). You can also get creative, add some garlic and flavor to make stuff like my Gochujang Aioli and Kimchi Aioli recipes!
A jar of creamy, oil-free mayonnaise with a spoon.

Is Vegan Mayo Healthier Than Regular Mayo?

Yes, this low-fat and oil-free vegan mayo recipe is definitely much healthier than the regular mayonnaise! A regular mayonnaise is made by emulsifying eggs and oil. Eggs are high in cholesterol and oil is highly processed. This makes your regular mayo something that you would not want to consume too often.

And although most vegan mayo recipes eliminate the eggs, they use a lot of oil which make them highly processed and high in fat. On the contrary, this mayonnaise recipe uses silken tofu as a base, with no oil at all. Silken tofu is full of fiber, plant-based protein, and contains no cholesterol. The wholesome ingredients we use create a completely whole food plant-based (WFPB) mayo. Talking about plant-power! 🌱

Furthermore, since you will be making it at home, this plant-based mayo is also free from preservatives. Plus, you can control how much salt and sweetness you want to add. The best and healthiest mayonnaise to date!

Does vegan mayo contain oil?

Yes, most vegan mayo uses a neutral oil as its main ingredient to produce that creamy texture. However, there are recipes such as this Vegan Oil-Free Mayonnaise, which does not use oil at all. The secret ingredient in this recipe to get that creamy texture while going oil-free at the same time is using silken tofu, which can also be substituted with some cashews!

Another ingredient that I have seen being used to help get that creaminess is aquafaba, which is the water in a can of chickpeas. Aquafaba is a great ingredient to whip something up, in fact, you can make whipped cream just by using aquafaba, cream of tartar, and sugar. Check out this article from King Arthur Baking for how to use aquafaba in vegan cooking!

However, I have decided to not use aquafaba to turn this into an aquafaba mayonnaise recipe since I know that not everyone is familiar with this ingredient. However, if you have them on hand, and you are making the cashew-based version, feel free to substitute the water with aquafaba!

Ingredients

  • Silken tofu: For that creamy and light texture. Do NOT use regular tofu (non-silken tofu) as it will not work for this recipe.
    • Or sub with cashews: A creamy and rich alternative to silken tofu! It will make for an even creamier mouthfeel so definitely try both versions if you are curious!
  • Vinegar: A classic ingredient for your mayo to give it that tang. I used rice vinegar but you can also use apple cider vinegar, white vinegar, or lemon juice.
  • Mustard: To give that flavor boost and a rich tanginess.
  • Agave syrup: A bit of sweetness to round off the flavor.
  • Salt: A natural flavor enhancer.
Ingredients for oil-free vegan mayo: silken tofu, vinegar, agave syrup, mustard, and salt.

Instructions

Option 1: Using Silken Tofu

Making your homemade vegan mayo is as simple as gathering all the ingredients and blending them. Easy peasy lemon squeezy! 😉

Silken tofu, mustard, vinegar, and salt in a jar.
Overhead photo of silken tofu blended using a hand blender to make mayo.
Creamy texture of silken tofu after blending.

Option 2: Using Cashews

For a no soy option, you can substitute the silken tofu with cashews!.

If you’re using cashews instead of silken tofu, you first have to soak 1 cup of cashews in hot water for at least 30 minutes. Then just add those cashews, together with an additional 1/4 cup of water to substitute for 1 packet of silken tofu (10.6 oz, or 300 grams).

Cashews and water being soaked.
Cashews after 1 hour of soaking in hot water.
All ingredients of vegan oil free mayo in a cup.
Blending cashew mayo oil free with an immersion blender.

If the consistency is too thick, add 1 Tablespoon of water at a time until you reach the desired consistency.

P.S. Cashews are on my ultimate List of 35 Brown Vegetables + Photos. Check it out if you want to see 34 other Brown Vegetables, complete with stunning images! 🤎

How does the taste of Tofu Mayo differ from the Cashew Mayo?

You can see from the pictures above how the textures differ. The vegan tofu mayonnaise has a smoother texture as compared to the cashew mayonnaise. However, even if both mayonnaise are oil-free and vegan, they are both super creamy and smooth!

Taste-wise, the mayonnaise with cashews has a richer flavor, whereas the tofu mayonnaise tends to have a milder flavor.

I don’t have a hand blender. Can I use a normal blender or a food processor?

Yes you can! If you have a big food processor or blender, just make sure you have enough tofu in there.

If you are not sure that your food processor or blender is too big, I suggest buying two blocks of silken tofu so you can double up the recipe if needed.

Storage Instruction

Store this tofu mayonnaise in the fridge for 1 week, depending on the best before date of your silken tofu. The water might set when storing but give it a quick stir and you’re all set! (no pun intended 😉)

Can I Freeze My Mayonnaise?

No, this oil-free mayonnaise does not freeze well as the texture will change. It will not be creamy and smooth if you freeze it.

A jar of vegan oil-free mayonnaise on top of wooden planks.

Top Tips

  1. You do NOT have to press the silken tofu in this recipe. In fact, you probably can’t.
    • However, silken tofu is quite soft in texture and thus you cannot really press it. If you try to press it, it might actually break apart.
    • Pressing the tofu is often done when you want to squeeze out the moisture inside the tofu. This is usually done to firm or extra firm regular tofu. People often do this when they will eat the tofu such as in making this Marinated Tofu recipe.
  2. If you find that your vegan mayo is too thick, add 1 Tablespoon of water at a time to thin it.

Ingredients Substitutions

  • For the tofu, please do NOT use regular tofu (such as firm or extra firm tofu). You HAVE to use silken tofu. A firm tofu will not blend smoothly to give that light and creamy texture of a mayonnaise.
    • Some brands sell “firm silken tofu”. This is okay to use. As long as the word “silken” is there, you can use that tofu.
    • If you cannot find silken tofu, go with the cashews option instead.
  • You can substitute the rice vinegar with other vinegars.
    • I’ve tested this recipe with lemon juice and apple cider vinegar and both works well.
      • Lemon juice is not as acidic so you might want to add a bit more. Although note that with more lemon juice, your mayonnaise might have a lemony flavor, which sounds yummy too!
    • You can also use regular white vinegar but I suggest to start with 1.5 table spoons since white vinegar tastes stronger than other vinegars.
  • I do not recommend omitting the sweetener (the agave syrup/nectar) since a sweetener rounds off the flavor really well.
    • However, you can substitute them with any liquid sweetener such as maple syrup.

FAQs

What can vegans use instead of mayo?

Those opting to eat plant-based could make vegan mayo (both oil-based and the oil-free option such as this 3-minute tofu mayonnaise recipe).

Other than that, there are many other alternatives depending on the use. For instance, if it’s for dipping, vegans could use hummus, avocado-based spread like guacamole, or even the surprisingly creamy bean spreads!

Is vegan mayo dairy-free?

Yes, vegan mayo is dairy-free as it is made with plant-based ingredients. However, to be sure, always read the ingredient labels!

Is vegan mayo egg-free?

Yes. Some people add black salt (kala namak) to add that ‘eggy’ flavor. However, I personally don’t think that there is a strong eggy flavor in mayonnaise so I do not substitute the egg in this recipe.

Why is mayo not vegan?

Regular mayo typically contains eggs, which is an animal product. Additionally, some brands might include dairy or other non-vegan additives.

Is veg mayonnaise a healthy choice?

Of course this depends on the ingredients used. Some vegan mayo options are healthier than traditional mayo because they are lower in cholesterol, but others may still contain processed ingredients.

Having said that, you can totally make a healthy mayonnaise with this recipe which uses silken tofu instead of oil! You only need 3 minutes to make this recipe, and have complete control over what gets into your mayo!

Does vegan mayo taste like regular mayo?

In general, yes. Of course, it depends on the brand or recipe that you are using. However, there have been multiple times when my guests do not even know that this mayo is vegan and they are always surprised to learn that afterwards!

Vegan oil-free mayo (from tofu) with a nice swirl from above.

Looking for Varieties?

Want to pimp your low fat vegan mayonnaise? Here are some flavors you can try!

  • Sriracha Mayo: Combine 3 Tablespoons of your silken tofu mayonnaise with 1 teaspoon of sriracha and mix well. If you like things spicier, add more sriracha sauce (or sub with sambal oelek or cayenne/chili powder).
  • Tandoori Mayo: Add some tandoori spices, following my 5-Minute Tandoori Mayonnaise recipe to spice this recipe up!
  • Chipotle Mayo: Mix 5 Tablespoons of mayo with 1/4 teaspoon of ground chipotle powder. Adjust the chipotle powder to taste.

Want more subtle flavors instead? Try these!

  • Garlic Mayo or Aioli: Combine 5 Tablespoons of this plant-based mayonnaise with 1/2 teaspoon of garlic powder. Adjust the garlic powder for a more garlicky taste.
  • Truffle Mayo: If you have access to black truffle, grate some of them and get a rich umami homemade black truffle mayo!
    • P.S. If you also love going to the market and checking out produce, check my list of 33 Black Vegetables (+ Pictures!) for some inspiration for the next time you’re produce-hunting at the farmers market! 👩‍🌾🖤

Tasty Ways to Eat Your Mayo With

This oil-free vegan mayonnaise is perfect as a sauce for this Rainbow Poke Bowl and buddha bowls in general. And speaking of Poké Bowls, of course, it makes it a perfect dipping sauce for sushi rolls too! So check out my sushi recipes such as:

You can also turn this into an oil-free vegan salad dressing! Perfect for dishes such as potato salad too!

Print Recipe
5 from 2 votes

Vegan Oil-Free Mayonnaise (Low Fat, with Tofu or Cashews)

Ready in 3 minutes, this creamy vegan oil-free mayonnaise (plant-based) is an easy and much healthier alternative to store-bought vegan mayo. Free from preservatives, dairy, eggs, and excess fat. Just the good stuff!
Cook Time3 minutes
Total Time3 minutes
Course: Side Dish
Cuisine: American, French
Keyword: mayonnaise without oil, oil free vegan mayo, vegan oil free mayonnaise
Servings: 1 cup
Calories: 8kcal
Author: Jem @ The Fruity Jem

Equipment

  • 1 hand blender (or a normal blender/food processor, see recipe notes)

Ingredients

Option 1: Silken Tofu Variation

  • 300 g silken tofu

Option 2: Cashew Variation

  • 1 cup cashews unsalted, raw or roasted
  • ¼ cup water start with 1/4 cup, then add 1 Tablespoon at a time to adjust if necessary

Other Necessary Ingredients

  • 2 Tablespoons rice vinegar or sub with apple cider vinegar or lemon juice (see recipe notes)
  • ¾ teaspoon mustard
  • ¼ teaspoon salt
  • 1 Tablespoon agave syrup/nectar or sub with your favorite liquid sweetener

Instructions

  • (Only for the cashews option)
    Soak and Drain: Soak your cashews in hot water for at least 30 minutes in a covered bowl. Then drain out the water.
  • Add: Add the silken tofu (or the soaked cashews + 1/4 cup of water), depending on which variation you are making). Then add all the remaining ingredients to a tall cup, or a blender/food processor.
    Blend: Blend for 15-30 seconds until smooth and enjoy your vegan oil-free mayo!
  • Check and adjust: Check if the consistency is right for you. If it is too thick, add 1 Tablespoon of water at a time.

Notes

On the vinegar:
  • Lemon juice is not as acidic so you might want to add a bit more. Although note that with more lemon juice, your mayonnaise might have a lemony flavor, which sounds yummy too!
  • You can also use regular white vinegar but I suggest to start with 1.5 table spoons since white vinegar tastes stronger than other vinegars.
Other notes:
  • If you have a big food processor or blender, just make sure you have enough tofu in there.
  • The recipe yields 1 cup of mayonnaise, about 16 Tablespoons (16 servings).
  • The calorie count for this recipe is based on the silken tofu variation.

Read More

September 16, 2022
2 Comments