by Joanna | All Recipes
Making your own egg free mayonnaise is actually very easy and fast. The versions I’m giving you below are also much healthier than regular, store bought mayonnaise. They are mostly low fat, cholesterol free, and of course, vegan.
They use a variety of ingredients, which just shows you that you can get creative when making your own mayo. Once you learn about some good egg substitutes, you can always find egg-less mayo ingredients for your recipe.
Of course, there is always store-bought vegan mayo, such as Veganese (that’s what I bought initially – and it’s really very good), but why not try something different and even healthier.
Vegenaise is really quite expensive @ $6.33 for a small jar! So, while that is OK for a veggie sandwich every now and then, when it comes to things like potato salad or mixed vegetable salad, the cost is really adding up quickly. The recipes that follow are cheaper versions that come together quite nicely.
5 Easy Low-Fat Vegan Mayo Recipes
Here are some great options to use instead of store-bought mayo.
For the base of your mayo, you may use a variety of ingredients, such as silken tofu, avocado, raw zucchini, cooked beans, cooked greens or other vegetables. Bean mayo, spinach mayo, artichoke mayo. Even a plain slice of white bread soaked in a tiny bit of water can form the base of the mayonnaise.
The basic method is to stick your base along with some mustard, lemon juice, and (in this case) garlic into a blender container or food processor. After that, you top it up with some oil (if using), turn the blender on, and start whizzing, until the mixture gets emulsified by the rapidly spinning blade.
You can adjust the seasoning of the mayo with black pepper, curry, paprika or garlic, but I prefer using the traditional spice – Dijon mustard. As for oils, I like to skip them in the recipes. If I want extra silky texture I might add 2-3 tablespoons of extra-virgin olive oil (but beware that you will be able to taste it more than the other oils, which are pretty much tasteless).
If you want to give your mayo an extra flavor, chop up whatever you have on hand (dill, tarragon, thyme, rosemary, etc.) and stir about a tablespoon into the blended mayo. Other good additions are pesto, roasted or freshly minced garlic, or hot sauce.
Note: Use the mayo immediately for your recipe, or store in a refrigerator and do a quick re-blend before using. For a more stable mayonnaise, add a pinch of soy lecithin (available in health and nutrition stores).
Egg-Free Mayo Recipe #1: Avocado Mayo
Avocado + Mustard + Lemon = Creamy and tangy goodness that is easy to mash into your salad yielding a mayo-like experience.
- 1 medium ripe avocado, cut in half, pit removed, and flesh scooped out
- 1 tablespoon lemon juice (lime or orange can be used as well)
- 2 teaspoons Dijon mustard (optional)
- sea salt (optional, adjust to taste)
- 2 tablespoons olive oil (optional)
Add the avocado, lemon, mustard (if using) and salt to a food processor or high speed blender and process till it’s blended up well. Stop a few times to scrape the bowl down if need be. With the motor running, drizzle in your olive oil (if using). Continue blending till the mixture has taken on a creamy, light texture. You can also just mash it all up in a mixing bowl. Makes 1/2 to 3/4 cup (depending on the size of your avocado). You can definitely skip the olive oil, but leave it in if you want to create a truly emulsified, silky “mayo.”
Egg-Free Mayo Recipe #2: Cooked Potato Mayo
Cooked Potato + Mustard = Creamy and low fat deliciousness that adds velvety mayo-like texture, vibrant color (if using sweet potatoes), and nutrition that is just fantastic. Get a big bowl out and add your favorite salad veggies and foods.
- 1-2 cooked potatoes (or sweet potatoes)
- 1 tablespoon lemon juice
- 2-3 teaspoons Dijon mustard (optional)
- sea salt and pepper (optional, adjust to taste)
- 2 tablespoons olive oil (optional, for more emulsified, silky texture)
All in all, these two options are great healthy replacements for the next time you need mayo in your salad. They add creaminess, nutrition, and flavor which is really what you’re after. Pro-Tip… (good quality) mustard makes everything better.
Egg-Free Mayo Recipe #3: Cashew Mayo
- 1 cup raw cashews
- 2 tablespoons of freshly squeezed lemon juice
- 2 tablespoons of mustard
- 1/4 cup of vegetable broth or water
Put one cup of raw cashews in a bowl and cover them with water. Let them sit for a few hours–about two to four is a good amount. Drain and rinse the cashews, then pop them in your blender or food processor with 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of mustard, and 1/4 cup of vegetable broth or water. Blend everything until it’s completely smooth, scraping down the sides of the blender or food processor as needed. You can add more broth or water if you want a thinner mayo–I usually add an additional tablespoon or two of water. After you’re finished blending it, taste it and season with salt, if needed.
Egg-Free Mayo Recipe #4: Zucchini-Cashew Mayo
It can be used not only as a hummus, but also a veggie dip or even a sandwich spread in place of mayonnaise.
- 1 large or 2 small zucchini (peeled and coarsely chopped)
- 1/2 cup raw cashew butter or almond butter
- 2 tablespoons extra virgin olive oil (optional, for extra silky texture)
- 2 tablespoons lemon juice
- 2 tablespoons mustard
- sea salt and pepper (to taste)
- 1 large clove of garlic
- pinch of cayenne
- sprinkle of paprika
Place all ingredients in food processor with and blend till creamy. Add some distilled water to thin if needed for use as a spread or dip.
Egg-Free Mayo Recipe #4: Tofu-Garlic Mayonnaise
This mayo is super quick and easy, thanks to the addition of silken tofu. It’s great in potato salads and on sandwiches. I found this first recipe in the Vegan Diner cookbook. When I tested it on its own, it was different from the egg-mayo or Veganese that you buy in a store, but in the salad it worked great!
- 1 (12.3 ounce) package extra-firm silken tofu (regular tofu will not be as smooth)
- 2 tablespoons extra-virgin olive oil (optional, skip for low-fat recipe)
- 3 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 large cloves garlic
- 1/2 teaspoon fine sea salt
In a food processor or blender, combine the tofu, olive oil, mustard, lemon juice, garlic, and salt. Puree the ingredients until extra smooth, mixing the ingredients with your the pusher (if using Vitamix), or pausing to scrape down the sides of the blender as necessary. Taste the mayonnaise and adjust seasonings to taste. Transfer to a covered container and refrigerate for an hour, if possible, to allow the flavors to blend before using, transfer to a covered container and refrigerate for an hour.
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
by Joanna | Breakfast-Brunch
This is one of the first egg-free pancake recipes that I tried. It’s truly easy to skip the eggs in most recipes, once you learn about substituting eggs in baking and cooking.
If you are wondering why I recommend that you substitute eggs with plant ingredients in all your favorite recipes, read this post – it explains it all.
This recipe calls for rolled oats and dried cranberries, which I substituted with frozen blueberries. It’s perfect for Sunday breakfast or brunch (after you had your spinach smoothie ;-))
Egg-free, Dairy-Free Pancakes
Makes about 10 medium pancakes
Allergy Note: contains wheat
- 1 1/2 cups soy milk, rice milk, almond milk or fruit juice
- 3/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup flax seed meal
- 2 tablespoons olive oil (or other vegetable oil, optional)
- 3/4 cup uncooked rolled oats
- 1/4 cup dried cranberries or frozen blueberries
- 2 tablespoons sunflower seeds
Mix well the first seven ingredients. If using Vitamix, turn machine on and quickly increase speed to Variable 10, then to High and blend for 15 seconds. Add oats, sunflower seeds, and berries. Mix or blend on Variable 1 for 15 seconds. Let sit for 5-10 minutes before cooking to yield best texture and flavor.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
by Joanna | All Recipes
Since eggs serve a wide array of purposes in cooking and baking, there is no single ingredient that replaces universally in all recipes. So depending on the purpose and recipe, as well as your own taste and preferences, you’ll need to decide what to use on a case-by-case basis.
The fact is to create delicious, decadent, successful baked goods and other recipes, you don’t need animal products at all.
What you really need is:
- binding
- moisture
- richness/fat
- leavening
And all these things can be better accomplished with healthful, plant based ingredients.
As with any cuisine or technique you are trying for the first time, there’s a learning curve, but once you try using egg substitutes in baking and cooking once or twice, new habits will soon take place of the old ones, and you’ll never look back.
Also, it’s not as if you must use a replacement for every egg you eliminate from your recipe. Often, the eggs are totally superfluous and can be left out altogether, with no need for substitutions.
Baked goods don’t require dairy-based milk, dairy-based butter, or chicken’s eggs. They require binding, fat, moisture, richness, and leavening.
There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Let’s look at some of the most popular ones.
Egg Substitutes in Baking & Cooking Recipes
There is no hard and fast rule about egg substitute — you have to experiment to see what you like and what works for you. Sometimes one works great in one recipe, but not in another. It’s really a matter of experience, experimentation, and individual taste.
Flax Seed: The High-Fiber Egg Replacer
- When blended with water, ground flaxseeds (brown or golden) make a gelatinous mixture similar to egg white, so they make a good egg substitute in some baked goods when only an egg or two is called for. For each egg you want to replace, whisk 1 tablespoon of ground flaxseeds with 3 tablespoons of water until the mixture is thick and gooey. This can be done in a blender or food processor.
- Because flaxseeds have a nutty flavor, they work best in baked goods that are grainier and nuttier, such as waffles, pancakes, bran muffins, breads and oatmeal cookies.
- You can use store-bought ground flaxseeds or flaxseed meal egg substitute, but for better flavor and freshness, you may want to buy whole seeds and grind them yourself using a coffee grinder.
- If you want to use this, but don’t want the flecks of brown skin to show, you can strain it through a fine sieve or cheesecloth, OR use golden flaxseed.
Egg Substitute In Action:Egg Free Pancake Recipe
Egg-Free Pancake Recipe
Ripe Banana
- Ripe mashed bananas are great binding ingredients in baked goods.
- As a general rule, consider half a mashed or pureed banana as a replacement for one or two eggs. They are great in breads, muffins, cakes and pancakes.
- Banana will add some flavor to the recipe, so make sure bananas are compatible with the other flavors in the dessert.
Applesauce
- Applesauce not only acts as a binding agent but also provides a good substitute for oil in baked goods when you want to limit fat and calories in your recipes.
- Use one-fourth of a cup of unsweetened applesauce to substitute one egg.
- Applesauce will add some flavor to the recipe, so make sure apples are compatible with the other flavors in the dessert.
- Works great in muffins, brownies, cakes, and bars.
Tofu
- Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches, custards, puddings, musses, scrambles, and even mayonnaise. To replace one egg in a recipe, purée 1/4 cup soft tofu. Even though tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.
- For best results, be sure to use plain tofu, not seasoned or baked, as a replacer.
- Be sure to purée it first to avoid chunks in the finished recipe.
- Works for pies, quick breads, muffins, and cakes that are more dense.
- Tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.
Egg Substitute in Action: Egg-Free Veggie Scramble With Tofu
Veggie Scramble with Tofu
Vinegar and Baking soda
- When combined with an acidic ingredient (such as vinegar, citrus, or cocoa), baking soda releases carbon dioxide that forms into bubbles in the food. When heated these bubbles expand and help to rise or lighten the final product.
- 1 egg = 1 teaspoon of baking soda with 1 tablespoon of vinegar; works in cakes, cupcakes, and quick breads.
Other Egg Replacement Options
- 1 egg = 2 Tbsp. potato starch
- 1 egg = 1/4 cup mashed potatoes
- 1 egg = 1/4 cup canned pumpkin or squash, for quick breads, muffins, cakes
- 1 egg = 1/4 cup puréed prunes
- 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
- 1 egg = Plain or vanilla soy yogurt 1/4 cup for muffins, cakes, bars
- 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
- 1 egg = Ener-G egg replacer 1 1/2 teaspoon plus 2 tablespoon water
Egg Substitute In Action: Egg Free Chocolate Chip Cookies
Chocolate Chip Oatmeal Cookies with Pecans (No Eggs)
Egg Replacement Tips
- Since eggs serve a wide array of purposes in cooking, there is no single ingredient that replaces universally in all recipes. So depending on the purpose and recipe, as well as your own taste and preferences, you’ll need to decide what to use on a case-by-case basis.
- If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
- Attempting to replicate airy baked goods that call for a lot of eggs, such as angel food cake, may be difficult, if not impossible. In such cases, it’s better to find a recipe with a similar taste but fewer eggs, which will be easier to modify.
- Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
- If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
- If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.
Source: http://www.peta.org/living/vegetarian-living/egg-replacements.aspx
Via Vegan Mainstream.
Egg Substitute In Action: Mixed-Vegetable-Potato Salad with Egg-Free Mayo
Potato & Mixed Vegetable Salad with Egg-Free Mayonnaise
Egg Substitute In Action: My first egg-less banana muffins with flaxseed!
Egg Substitute Recipes: My first egg-less banana muffins with flaxseed
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
