This easy low-fat vegan mayonnaise recipe requires only 5-minutes, 5-ingredients, and a blender to make! It is completely egg-free and dairy-free and oil-free.
We love this vegan mayo because it’s…
- Insanely satisfying
- Requires no cooking
- Tastes great on sandwiches & wraps
- Goes well in other recipes like slaw and potato salad
I am from the Carolinas where potato salad, coleslaw, and tomato sandwiches are necessary meal staples. This was a real issue for me after switching to a plant-based lifestyle because you know what all these foods require right? Mayonnaise!
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I realized mayonnaise is not healthy
The recipes I had used for 35 years called for mayo, and that wouldn’t work anymore due to the eggs and oil. This was a very sad realization for me.
But did it have to be? I decided to search for a compliant, heart-healthy mayonnaise option that would allow these foods to continue to be a part of mine and my family’s life.
Unfortunately, I quickly found out that store-bought mayo options–though they were vegan–were certainly not healthy. They contained lots of artery-clogging oil and loads of fat.
It requires only 5-minutes, 5-ingredients, and blender to make.
What is vegan mayonnaise made of?
Because regular mayonnaise includes ingredients with loads of saturated fat like eggs and oil, vegans can’t eat it. However, vegan mayo is made of wholesome ingredients like these make it a delicious mayo that vegans can eat.
- silken tofu
- Dijon mustard
- sweetener of your choice
- red wine vinegar or lemon juice
Simply put all the ingredients in a blender and blend until smooth. That’s it! Seriously!
RECIPE CARD BELOW
One of my first tests was to try it in my decades-old Southern potato salad recipe, and I was ecstatic that it worked perfectly! Not only that, but it was great in coleslaw and on tomato sandwiches (the ultimate test) too!
Tips for this vegan mayo recipe
Another great use is with corn on the cob. Simply spread over freshly cooked corn, sprinkle with garlic powder, onion powder, and sea salt. Oh, so good!
Another new recipe that I recently published is my Healthy Mexican Corn on the Cob that uses this mayo. Talk about delicious!
This tasty, eggless vegan mayonnaise recipe has only 11 calories and (.4) grams of fat per tablespoon. And it’s loaded with protein!
In an air-tight container, it will last up to 10 days in the refrigerator. However, it doesn’t freeze well.
Making half-batches of vegan tofu mayonnaise
A few people have told me that they don’t think they will be able to use the whole pint of this mayo within the 10-days that it will store well in the refrigerator.
For them, I suggest making half of a batch. The other half of the tofu can be used in this Chocolate Mousse silken tofu recipe. Win-Win!
Is tofu healthy?
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.
Soy-free mayonnaise option
If you need a soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.
Recipes that use some vegan mayonnaise
- 1 package silken tofu
- 1 tablespoon healthy sweetener, I use sucanat unrefined sugar or agave nectar
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 tablespoons Dijon mustard
- ¼ teaspoon fine sea salt
- Open container and drain water. I do this by setting it on paper towels for about 10-15 minutes.
- Makes 1 pint of mayo.
- Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy.
- Keeps in the refrigerator for about 10 days. This makes approximately 1 pint of mayo.
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Nutrition Information:Yield: 15
Amount Per Serving: Calories: 25 Total Fat: 1.5g Cholesterol: 0mg Carbohydrates: .7g Fiber: .4g Sugar: .2g Protein: 2.9g
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