This ingenious - yes, I think so! - I found the recipe from nina_minina .
Firstly it is useful: Beans are a vegetable protein that is perfectly absorbed, these are vitamins A, B, K, PP, C, as well as a significant amount of vitamin E, commonly known as a natural antioxidant, this is sulfur, which is necessary for fighting intestinal infections and skin diseases, it’s the iron we need for the circulatory system is calcium, potassium, phosphorus, iodine, etc.
Secondly, this is a great idea for fasting and for vegetarians.
Thirdly, it can be used as the basis for a variety of sauces, supplementing and filling with various seasonings, products, etc.
Fourth, it's fastif cooked from canned beans. If you stock up with beans in advance, then the problem of a lack of mayonnaise and some sauces will disappear.

I experimented - I really liked it.
The first time I made from beans, which I cooked myself, and the second time - from purchased, canned, which is sold in cans. And since I am a lazy person and, in general, a lover of cheap effects - I liked it more from canned)))

Add to some salads - until none of the housekeepers realized that I was conducting an experiment on them. I want to swipe at a herring under a fur coat - I wonder how it will be and whether this time will be guessed :))

Here is the author’s prescription bookmark- sauce ... "lean mayonnaise" f a s o l o ve:
ready-made white beans - 1 cup
refined vegetable oil - 100-150 ml
mustard - from 1 tsp
lemon juice - from 1 tsp
salt and sugar to taste

But I added everything by eye and to taste. If vinegar is added instead of lemon juice, then it will be even more similar to mayonnaise. Well, for the salad dressing, I did it thinner - I diluted it with warm boiled water, although I can use oil - but here everyone can choose what they like and taste in calories.

   Calorie content:   Not specified
   Cooking time:   Not indicated

If you are fasting, you know that regular mayonnaise is not recommended for inclusion in this period in the diet, because it is prepared on the basis of egg yolks. Today I offer a convenient version of lean bean mayonnaise. It is better to use white beans, so the sauce from it turns out to be a lighter shade and really looks like mayonnaise. Red bean will make a red sauce, which few will call mayonnaise. The Lenten menu always limits us a little in food; many products are categorically excluded (meat, milk, eggs, and all animal products), so what to cook? There is an exit! You need to read more culinary literature, communicate, and they will probably tell you how to replace illegal products. Lean white bean mayonnaise was advised to cook by my mother-in-law, who knows how to eat fasting. With such an unusual mayonnaise, you can season all vegetable salads and get a real feast. Now you can find lean mayonnaise in stores on the shelves, but somehow I don’t really trust such producers who can simply use artificial thickeners. And natural beans have just the right consistency to make tasty and thick mayonnaise. By the way, it will be tasty not only to use such mayonnaise for salads, but also just to spread bread if you are hungry and want to have a bite. I kindly described the recipe for you. See also this.



Required Products:

- 150 grams of white dry beans,
- 1 tables. l lemon juice
- 1 tea l hot mustard
- 1-2 cloves of garlic,
- 0.5 tea l salt
- a couple of pinch of sugar,
- 150 grams of vegetable oil,
- 2-3 tables. l water (after boiling beans).

How to cook with a photo step by step

  Pour the beans with plain water for the night, then set to boil until soft. I have large beans, so I cooked it for about 1-1.2 hours. In the process of cooking, slightly salt the beans, but just a couple of pinches, since later I will still add the mayonnaise.




  I drain the water from the beans into a separate container, and cool the beans themselves. Then I put it in the blender bowl, add salt, sugar and mustard to the same. I'm starting to whip. Since initially the beans will be slightly stiff, I add some water to speed up the process. To do this, I take the water that remains after cooking the beans.




  Squeeze a little lemon juice with the beans to give the future mayonnaise a pleasant sourness.






  Pour in vegetable oil, add the peeled cloves of garlic and again whisk everything together with a blender.




It turns out the average density of the mass and the mayonnaise is ready. it turns out very tasty.




  Mayonnaise can either be served immediately to the table, or used for 2-3 days, putting it in storage in the refrigerator. Bon Appetite!

  This recipe is a great option for making mayonnaise during fasting. You can use it, both in this period, and in any other. In order to cook this sauce you will need a minimum amount of ingredients. It is also worth noting that in order to cook it, you can take both self-cooked beans and canned ones from the store. As the main ingredient, it is worth using white beans, which certainly is in every kitchen. You can use lean white bean mayonnaise with various dishes, salads or as an additive to main dishes. One of the main advantages in its preparation is that in order to complete all stages of preparation, it will take you about five minutes. That is why you will be able to cook it right before the guests arrive. So, let's start cooking. Also, I offer you an interesting selection.

- beans - 1 can of canned or 400 g boiled,
- sunflower oil - 250 ml,
- salt and sugar - 0.5 teaspoon each,
- dry or prepared mustard - 1 tsp,
- vinegar or lemon juice - 1 tablespoon,
- ground pepper - to taste.

Recipe with photo step by step:

  First of all, take a blender and put beans in it. Before performing this action, it is necessary to drain all the water from the beans.




  Next, add salt, sugar, ground pepper.




   Then and mustard.

  After that, turn the beans into paste. It is worth noting that any blender is suitable for you to complete this action.
  During the grinding process, it is also necessary to add oil gradually.






  And finally, you need to add vinegar or lemon juice and mix the sauce thoroughly. I also suggest you cook one.




  Before serving, you need to cool the sauce, after which you can use it for any dishes.
Bon Appetit!

Hello! Today I cook amazingly delicious vegetarian sauce. It is made from beans and butter. The consistency and taste of the sauce is very similar to a real homemade mayonnaise and in the post will be a great alternative to it. And it is prepared in the same way as regular mayonnaise, but instead of eggs (or milk), beans are taken. And if you add less oil to it, you will get a delicious bean paste.

Ingredients:

• 1 jar (400 g) canned white beans
• 300 ml of vegetable oil
• 1/2 teaspoon of sugar and salt
• 1 teaspoon mustard (dry or finished)
• 2 tbsp. tablespoons of lemon juice (you can replace 1 tbsp. l. vinegar)

Instead of canned, white beans boiled to softness are also suitable. The blender can be used stationary or submersible.

Cooking

1. I transfer the beans to a blender, after draining the liquid from it, and grind it into a paste.
2. In the grinding process, add salt.
3. Pour sugar.
4. And put a spoonful of mustard.
5. I pour oil into a blender in a thin stream without ceasing to whip mayonnaise.
6. Now I pour the squeezed lemon juice and once again scroll the mayonnaise with a blender.

Bean mayonnaise is ready!

See the visual cooking process in my short video.

The basis of this lean mayonnaise is white beans. Unlike store mayonnaise, it is a healthy and dietary product. It turns out to be tender, tasty, light, thick and absolutely lean. Even vegan raw foodists can eat it.

Beans need to be cooked to the consistency of the paste, that is, it should become very soft. But, unfortunately, there is such a bean that you don’t cook it - it will still remain stiff. Therefore, beans can be bought at the store, so as not to mess around. And also replace with cashew nuts, but in this case you should have a very powerful blender so that grains do not come across during meals.

So, to make lean mayonnaise with beans you need to take:

• Boiled beans (as described above very, very soft) - 1 glass or 1 can of store beans
• Vegetable oil (olive is better, but any will do) - about 5 tablespoons
• Mustard (better with whole grains) - to taste
• Salt to taste
• Pepper - to taste
• Lemon juice to taste

Drain the broth from the beans, but do not pour, it may be useful for you to regulate the consistency. This is if you think that the mayonnaise is too thick.

  Place the beans in a blender and grind to a paste. We start adding vegetable oil a little bit. Add it to your liking as you like: fatter or lean.

  Next, add pepper, salt, mustard and a little lemon juice for sourness.

And just mix it with a spoon. We try - add what is missing for your taste.

Here we have such a beautiful, tasty and healthy mayonnaise.

You can brighten up your diet or fasting. Or eat it constantly, adhering to a healthy diet.