Non Fat Mayonnaise Recipe: Silky Texture Without the Oil

Creating mayonnaise without oil might seem impossible, but this proven technique delivers a silky texture using unexpected ingredients. The result is surprisingly close to traditional versions.

This method relies on aquafaba and milk powder to achieve the right consistency. It whips up in minutes and stores well in the fridge for up to a week.

Ingredients for Non Fat Mayonnaise

Nine ingredients transform into a silky, oil-free condiment with unexpected staying power.

The aquafaba is non-negotiable here—use unsalted chickpea liquid for the cleanest flavor. Canned chickpeas from Trader Joe’s or Eden Organic work well, but any brand will do if drained and rinsed properly. Non-fat dry milk powder is widely available at Whole Foods or Walmart; avoid whole milk powder as it contains fat. The vinegar choice impacts tang: white for neutrality, apple cider for hint of fruitiness.

No aquafaba? Egg whites at a 1:1 ratio can substitute, but this version remains vegetarian. Skip the mustard if preferred, though it adds depth. Sugar can be omitted or replaced with a pinch of stevia. For a richer flavor without fat, a splash of unsweetened almond milk (1-2 tbsp) blends in seamlessly. Garlic and onion powders are optional but recommended for complexity.

Store in an airtight container in the fridge for up to 1 week. The texture may thicken slightly over time—whisk in 1-2 tsp water to restore creaminess. Best used within 5 days for peak freshness and flavor.

Step-by-Step Instructions for Non Fat Mayonnaise

This emulsion technique transforms aquafaba into a rich, creamy condiment without a drop of oil.

Step 1: Rehydrate the Milk Powder Base

In a medium bowl, whisk together the 0.5 cup Aquafaba and 0.25 cup Non-Fat Dry Milk Powder until completely smooth. The mixture will look thin at first, but the milk powder will dissolve fully after 30-60 seconds of vigorous whisking.

This rehydrated base mimics the protein structure of traditional mayonnaise, providing the necessary body and richness. Ensure no lumps remain, as they’ll disrupt the final emulsion. The Aquafaba’s natural starches help stabilize the mixture during the next steps.

Step 2: Incorporate the Acidic Components

Add the 1 tbsp White Vinegar, 1 tsp Dijon Mustard, and 1 tbsp Lemon Juice to the Aquafaba mixture. Whisk vigorously for 1-2 minutes until the liquid begins to thicken slightly and appears opaque.

The acidity from the vinegar and lemon juice helps set the emulsion while the mustard acts as a natural emulsifier. You’ll notice the mixture taking on a pale, milky appearance as the proteins begin to unfold and create structure. This is the foundation of your oil-free mayonnaise.

Step 3: Sweeten and Season the Base

Sprinkle in the 0.5 tsp Granulated Sugar, 0.5 tsp Salt, 0.25 tsp Garlic Powder, and 0.25 tsp Onion Powder. Whisk for another 30 seconds until all dry ingredients are fully incorporated and the mixture appears uniform.

The sugar balances the acidity from the previous step, while the salt enhances all the flavors. The garlic and onion powders add depth without overpowering the delicate mayonnaise flavor. At this point, the mixture should coat the back of a spoon but still be pourable.

Step 4: Emulsify to Achieve Mayonnaise Consistency

Using an immersion blender, process the mixture for 2-3 minutes on high speed. The shearing action will incorporate air and further develop the protein network, transforming the thin liquid into a thick, creamy mayonnaise.

Alternatively, use a whisk and put some elbow grease into it for 5-7 minutes. The mayonnaise is ready when it holds its shape when a spoon is drawn through it and has a glossy, white appearance. If it seems too thin, blend for another 30-60 seconds.

Transfer to an airtight container and refrigerate for at least 1 hour before using to allow the flavors to meld and the texture to set fully. The finished product should be smooth, spreadable, and remarkably similar in mouthfeel to traditional mayonnaise.

Dietary Considerations for This Dish

Vegan Friendly

This recipe is naturally plant-based and contains no animal products, making it perfect for vegan diets. The aquafaba replaces eggs beautifully while non-fat dry milk powder provides a dairy-free protein base. I love that it meets dietary restrictions without sacrificing texture.

Gluten Free

All ingredients in this creation are inherently gluten-free. Just double-check your Dijon mustard brand, as some varieties contain wheat-based thickeners. I recommend Annie’s or Grey Poupon for guaranteed gluten-free options.

Allergen Considerations

This version is free from the top 8 allergens when made with safe ingredients. Use certified chickpea aquafaba to avoid cross-contamination. For soy allergies, confirm your mustard brand is soy-free. 💡

Low Calorie

At approximately 20 calories per tablespoon, this is a fraction of traditional mayonnaise’s 90 calories per tablespoon. The lack of oil means you can enjoy that creamy texture guilt-free while watching your calorie intake.

Keto Adaptation

While not naturally keto-friendly due to chickpeas, you can modify this by using egg whites instead of aquafaba. Replace the milk powder with 1/4 cup nutritional yeast for a low-carb version that still delivers great flavor.

Sugar Free Option

Simply omit the 0.5 tsp sugar or replace it with a pinch of monk fruit sweetener. The slight acidity from the vinegar and lemon juice will still balance beautifully without added sweeteners.

Frequently Asked Questions