“Olivaise” Oil-free Vegan Mayonnaise
I came up with “Olivaise” as an oil-free vegan mayonnaise for my husband who loves sandwiches and needed an oil-free version.
Olivaise has a full and bright flavor from the garlic and citrus, the right viscosity from the tofu. The olives offer just enough natural fat to keep the bread from getting soggy. It has become a staple item in our kitchen and I make it weekly. Thinned with a little more lime or lemon juice it becomes a rich oil-free vegan dressing for green salads like the Romaine Salad Boats and potato salads alike. More recently, I have found yet another use for this oil-free vegan mayonnaise—brush it sparingly on tortillas before baking to make the best light and crispy Oil-free Tortilla Chips.
Soft tofu is ideal for the texture to be smooth. Regular and sprouted tofu work too, with a little more blending. For a more pronounced citrus flavor lime is perfect. For a less tart, but equally good version, use lemon juice instead of lime or try a combination of lime and lemon. Since garlic is only fresh in the Springtime, most of the time if not all of the time the garlic we use is dried, also noted as cured garlic. Cured garlic has had a chance to grow a germ, the green or partially green sprout in the center of the clove. This germ tends to be quite bitter, so I remove it for recipes like this one where the garlic remains raw. To remove, cut the clove in half lengthwise and pull out the germ with your fingers for a pairing knife. During springtime when garlic is in season and available at Farmers markets, try this oil-free vegan mayonnaise with fresh uncured garlic. It’s such a delight and no germ to remove.
Tools Used in this Recipe
- Slicing knife
- lint-free towel or paper towels
- hand blender or blender
- flexible spatula
- 1 cup glass jar with tight fitting lid
Below are tools used in the “Olivaise” Oil-free Vegan Mayonnaise.