Quick and Easy Vegan Cannellini Bean “Mayonnaise”


Quick and Easy Vegan Cannellini Bean Mayonnaise

  • Difficulty: easy
  • Print

A light and delicious Vegan alternative to egg based mayonnaise that is better for you.


  • 1 15 oz. can of cooked cannellini beans, rinsed and drained
  • 1/3 c. extra virgin olive oil
  • 1/3 c. canola oil
  • 1 tbsp. white distilled vinegar
  • 2 tbsp. fresh squeezed lemon juice
  • ¼ tsp. dry mustard
  • ½ tsp. salt


  1. In a bullet style blender, place all of the ingredients and screw on the base.
  2. Shake the ingredients vigorously before placing the cup on the base to blend.
  3. Blend for 15 seconds, remove and shake the ingredients again, letting the thickening smooth bean blend settle.
  4. Repeat this process 3 times until the bean mayonnaise is smooth.
  5. Allow the vegan mayonnaise to cool before using.


Spread the Vegan Mayonnaise on a wrap or sandwich like you would with egg mayonnaise

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