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…
- Simple
- Saucy
- Insanely satisfying
- Requires no cooking
- Tastes great on sandwiches & wraps
- Goes well in other recipes like slaw and potato salad
- Delicious!
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.
Then, I ran across a recipe from Dr. John McDougall‘s wife, Mary McDougall. She had this Easy Vegan Mayo recipe that is egg-free and tastes delicious.
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
- salt
- 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
Plant-Based Vegan Starter Kits $27
Low-Fat Vegan Mayonnaise
I am from the Carolina's where potato salad, cole slaw, 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!
Ingredients
- 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
Instructions
- 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: 15Amount Per Serving: Calories: 25 Total Fat: 1.5g Cholesterol: 0mg Carbohydrates: .7g Fiber: .4g Sugar: .2g Protein: 2.9g
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For easy cut/paste/print.
This tasty, eggless mayo has only 11 calories and 4/10ths (.4) grams of fat per Tablespoon. And it’s loaded with protein!
1 pound 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
Remove water and drain tofu. I do this by setting it on a pile of paper towel, then squeezing out extra water.
Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy. Keeps in the refrigerator for about 2 weeks.
Recipe from Mary McDougall
What can be used to replace tofu. I can’t have soy.
Hi Llani,
There is a link to a soy-free mayo recipe toward the bottom of this recipe. I haven’t tried it, but it sounds good.
Hi. I don’t see a link to a soy free recipe.
It’s right above the picture of the blender and says, “If you need a soy-free mayo, try this recipe from Cooking with Plants.” I’ll also link it HERE. I hope you enjoy!
Firm or extra firm tofu, or does it matter?
Either one will work well in this recipe. You’re going to really like it!
Do you really need the sweetener? Or can I leave it out? I am trying to get rid of all sugar.
I have never tried it without the sweetener before. I’m sure it would be a little sour, but you could give it a try. Maybe you could try a little date paste in it instead?
Heads up: the link now reads Soy and Oil Vegan Mayo (free is missing)!
Thank you! Got that fixed.
Newsletter, please.
Hi Shirley, it has been quite awhile since I published a regular newsletter; however, you can receive my bi-monthly posts by entering your email in the ‘Subscribe’ box under the Follow Us section on my blog. Thanks so much for following!
Hi! Love your recipes. What kind of silken tofu do you use? The kind I can get is in shelf-stable boxes and is not really surrounded by water the way regular tofu is. It’s quite creamy, not watery.
Janet, the shelf-stable tofu is what I use in this recipe as well as other recipes that need to be creamy, like my Chocolate Mousse. It is perfect for this mayo. Enjoy!
This is a wonderful substitute for Miracle Whip. I love it! Thank you for sharing. 🙂
This mayo gets a lot of thumbs-up in Food for Life classes as well. So glad that you like it, and thanks so much for commenting to let us know!
I’m now a stalker on your blog because for the past few days you have provided me with the best tasting food! I made the broccoli salad yesterday and loved it….but the icing on the cake was the tofu mayo recipe that came with it. I used the leftover mayo mixed with a little spicy brown mustard and lots of chives and made a quick potato salad for lunch today. So, so good. I just wanted to thank you for pulling all these recipes together into one place and sharing them. I’m very grateful.
Mary
Mary, your words are so encouraging and much appreciated! I am happy that you found my blog and are enjoying the recipes. Thanks so much for taking the time to leave such positive feedback!
I used Nasoya silken tofu and followed the recipe exactly.
It came out more like a smoothie than a mayonnaise – any ideas what I did wrong?
First make sure to drain the tofu well. When you refrigerate it, it will thicken right up.
I was using a popular commercial vegan mayo til i realized that one tablespoon contained 16 grams of fat! This recipe is a lifesaver…literally! It’s a delicious alternative to the store-bought brands.
I think the Vegan Mayo is one of my most frequently used go-to recipes, I don’t even have to look at the recipe anymore to whip it up! So useful in so many ways! One of my favorite spin-offs is to use half the finished mayo and blend in a canned chipotle in adobo sauce, for super chipotle mayo!!! I can’t find the rating stars, but would give it this recipe a solid 5 stars – or 10!!!
The FIRST TIME I bought Silken Tofu was to make this recipe! It is so easy and can be used with some many things! I have made it many time since! Thank you Terri!
Can you freeze the leftover mayo? I don’t think I could use it all in 10 days.
Lauren, I don’t think it would freeze well. A better option might be to only make half a batch. Maybe make Chocolate Mousse with the other half. Chocolate is always a great option! 🙂
I tried freezing a small amount and it was not really usable when thawed. I make half a batch and use the remaining tofu in a smoothie … 1/4 of the pkg at a time.
Yes, this is not a freezable recipe due to the tofu used in it. Making a 1/2 batch and using the rest in another recipe is a great idea. Chocolate Mousse is another terrific option for using up the other half.
Thank you for your help and recipes in getting started. I have a question though. When you say “silken tofu” got the mayonnaise, exactly what type of silken tofu do you mean? Firm? Extra firm? Extra soft? I see so many varieties of silken in our grocery now aside from the varieties for regular tofu. I’m totally confused when it comes to buying tofu! Thanks again.
I am so glad that you are getting started with plant-based nutrition. That’s great news!
Tofu can be a bit confusing, and maybe this article I wrote about the different kinds there are available and which recipes to use them in will help. https://eatplant-based.com/easy-tofu-recipes/
For the mayonnaise, I usually use the silken firm or extra firm in the shelf-stable box. Don’t worry, though, because it will be good no matter which type of tofu you use. Hope this helps!
Can this be used to make a ranch type dip? Do you have a recipe for it? Thanks
I certainly do have a ranch dip. Here’s the link: https://eatplant-based.com/cool-ranch-dressing-dip/.
Have you ever tried making this terrific recipe with a hand-held mixer or immersion blender. I feel like so much gets wasted in the blender because it is so hard to get it all out. Also, I am hoping for an easier cleanup. Thanks
Using a hand mixer with this recipe should work just fine. Great idea!