This vegan potato salad mayonnaise free is low in calorie and healthy.
I sometimes make vegan mayonnaise and it is very delicious. But when I see the amount of the oil required for making the mayonnaise I feel somehow uncomfortable. It is a lot of oil..
I tried to find ways to make vegan mayonnaise that doesn’t need too much oil in the past. One with less oil which didn’t give a firm consistency like mayonnaise. And another one with tofu without oil but the taste of the tofu was over powering when I added to potato salad. Then I tried mixture of soy yogurt, tahini, a bit of garlic puree and lemon juice it was really yummy! It doesn’t taste like mayonnaise but when I made the potato salad with this for the first time it looked and tasted very similar to the potato salad that I make with the vegan mayonnaise. I was super happy with the result as I successfully made the salad with no oil. If you are looking for a recipe for non-oil mayo, you should give it a go ☺
Vegan Potato Salad Mayonnaise Free
Ingredients
- 400 g Potatoes any kinds
- 120 g Sweet potatoes you can skip this if you want to use potatoes only
- 250 g frozen broccoli
- 4 tbsp frozen sweetcorn
- 1/2 big apple
Soy yogurt dressing
- 3 tbsp soy yogurt sugar free
- 1 tbsp tahini well stirred
- 1/2 tsp garlic puree I used a tube of garlic puree
- 1 tsp lemon juice
- 1/8 tsp salt
Instructions
- Boil the potatoes and sweet potatoes until soft. Cook the frozen broccoli and the frozen sweetcorn. I usually cook them in the microwave by following the instructions at the back of the packages. Cut the apple into small pieces.
- While the vegetables are cooking, prepare the dressing by mixing the soy yogurt, tahini, *garlic puree, *lemon juice and the salt in a small bowl. Mix well until smooth and creamy. Keep it in the fridge until all of the cooked vegetables cool down.
- *In a big salad bowl, mix the vegetables and the dressing together. keep it in the fridge for about 15 minutes to make it cooler and more solid.