Garlicky Mayo-style Dip (Oil-free)

I love mayonnaise as much as I do ketchup, with its creamy, salty, and mildly sour taste. Before I became vegan I could pretty much slather mayo on everything. There was even a time I used it as a dip for bangus belly. Mayo being made of eggs and oil, it’s like I was on a mission to leave no cholesterol and saturated fat behind. 

Turning plant based with a preference for whole food I learned to make vegan mayonnaise, particularly cashew mayo that, like regular mayo, I could easily use in salads and sandwiches.

Cashews, sadly, are not very budget friendly. And while this popular tree nut is high in monounsaturated and polyunsaturated fat, which is linked to reduced risk of heart disease, they also contain about 20% saturated fat, which is why it has not been labeled heart healthy although they do help decrease total cholesterol and LDL cholesterol.


And so onward to a healthier, more affordable version of vegan mayonnaise even if I indulge in some cashew mayo once in a while. This faux mayo is adapted from a recipe from Cooking with Plants whose healthy oil-free recipes are so simple and flavorful.  

For this recipe I used kamoteng kahoy that my mother gave me. When pureed, kamoteng kahoy has a creamy but also mildly viscous texture, which I don’t mind but which can be strange for some people. So I encourage you to try it with potatoes. You can also use sweet potatoes, but that means your dip will have the color of the kamote.

Use as a dip for vegetable crudités if you are feeling extra virtuous.


  • 150 grams kamoteng kahoy or potatoes
  • 1 cup soy milk
  • ¼ tsp turmeric powder
  • 1 to 2 cloves of fermented garlic (to taste)
  • 1 tsp calamansi juice
  • 1 tsp sea salt
  • ½ tsp kala namak (black salt), optional but great for eggy flavor
  • 1 tsp apple cider vinegar


  1. Steam the kamoteng kahoy or potatoes until fork tender. Peel when cool enough to handle. No need to peel the potatoes if they are organic. 
  2. In a blender, add the kamoteng kahoy (or potatoes), half of the soy milk, and the rest of the ingredients. 
  3. Blitz until smooth, adding 2 tablespoons of the milk at a time until you get your desired consistency. If you don’t have a high-speed blender, this may take a while–just be patient. Use a spatula to scrape the sides of the blender and continue to blend until smooth. Taste and adjust as you see fit.

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