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Vegetarian Bean Mayonnaise Sauce

Vegetarian Bean "Mayonnaise"

A Lenten mayonnaise recipe with no eggs or milk. It's made from beans and oil. In texture and taste, the sauce is very close to real homemade mayonnaise, and during Lent it makes a great substitute. It's prepared just like regular mayonnaise — only beans go in instead of eggs. And if you add less oil, you'll get a delicious bean paste.

Lyudmila

Recipe author

Composition / ingredients

Servings:

White beans (canned, or boiled until soft)

400

Vegetable oil

300

Sugar

0.5

Salt

0.5

Mustard (dry or prepared)

Lemon juice (or 1 tbsp vinegar)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 4 g

Fats 74 % 40 g

Carbohydrates 19 % 10 g

408 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 5 min

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I put the beans in a blender (after draining off the liquid) and grind them into a paste. As I blend, I add the salt. I pour in the sugar and add a spoonful of mustard. I pour the oil into the blender while continuing to whip the mayonnaise. Now I add the squeezed lemon juice and give the mayonnaise one more whirl in the blender.