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White Bean Vegan Mayo

Posted on Dec 21, 2016 by in Dairy Free | 0 comments

White Bean Vegan Mayo

1 3/4 cups cooked or canned (15 ounces) white beans, drained
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar or additional fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/3 cup olive oil, extra-virgin
1/3 cup organic canola oil

Place beans, lemon juice, vinegar, salt, and dry mustard in a blender with a metal blade.
While blending, slowly add the oils through the cap opening in the lid.
Continue blending until a smooth creamy texture is achieved, scraping the sides of the blender as needed.
Chill thoroughly before using. Keeps about 7 days in the refrigerator or may be frozen.

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