“Olivaise” Oil-free Vegan Mayonnaise

“Olivaise” Oil-free Vegan Mayonnaise

October 10, 2017
“Olivaise” Oil-free Vegan Mayonnaise from The Noil Kitchen

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 and 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. 

“Olivaise” Oil-free Vegan Mayonnaise

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Category: Condiment

  • 6 oz organic tofu (soft or regular)
  • 2–4 garlic cloves, peeled and hard stem cut off, germ removed
  • 8 Castelvetrano Olives rinsed and pitted*
  • 4 Tbls fresh lime juice or lemon juice (juice of 2 limes or lemons)

    Tools: Slicing knife; lint-free towel or paper towels; hand blender or blender; flexible spatula; 1 cup glass jar with tight fitting lid
  1. Slice the tofu in 4 and place on paper towels or roll up in a lint free towel to remove excess water. Press out as much water as possible.
  2. Using a pulsing technique (on, off, on), blend the garlic and olives until they are broken up.
  3. Add the tofu and blend until smooth as possible.
  4. While blending, add the lime juice slowly to form the emulsion and get smoother.
  5. Taste the mixture to see if it needs more of any of the ingredients. If so, add and blend a little more.
  6. Put in the jar, that spatula will come in handy here. Date the jar and store in the refrigerator for up to 4 days.

To reduce the salt content from the brined olives, place the rinsed and pitted olives in a jar with a tight fitting lid, add filtered water, and shake. Let soak for about 5 min, then drain the liquid. If you still find them too salty, repeat the process. Drain the water and olives are ready to use.

Prep Time: 10 minutes Yield: 8
Serving Size: 2 Tbls
Calories per serving: 22.16 kcal
Fat per serving: 1.24 g
Saturated fat per serving: 0.23 g
Carbs per serving: 1.58 g
Protein per serving: 1.87 g
Fiber per serving: 0.35 g
Sugar per serving: 0.27 g
Sodium per serving: 26.42 mg
Nutrition label for “Olivaise” Oil-free Vegan Mayonnaise

“Olivaise” is a Trademark of The Noil Kitchen

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