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.
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!
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!
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Regular 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!
I’ve used a couple of different sizes–one 12 oz (340 grams) and the other 15 oz (425 grams)–with success. The small size difference didn’t cause any issues with flavor or taste.
This tasty, eggless vegan mayonnaise recipe has only 11 calories and (.4) grams of fat per tablespoon. And it’s loaded with protein!
*Original publish date December 14. 2015.
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
Great uses for vegan mayo
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!
Another great use is a condiment for corn on the cob. Simply spread over freshly cooked corn, sprinkle with garlic powder, onion powder, and sea salt. Oh, so good!
Tips for making this recipe
This mayo does thicken up when it’s chilled in the refrigerator.
Maple syrup can be substituted for the agave if preferred.
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!
If you need a soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.
In an air-tight container, it will last up to 10 days in the refrigerator. However, it doesn’t freeze well.
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. This short video will explain the benefits of soy.
Recipes that use some vegan mayonnaise
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 Tbsp 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. I’ve used a couple of different sizes–one 12 oz (340 grams) and the other 15 oz (425 grams)–with success. The small size difference didn’t cause any issues with flavor or taste.
- 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.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 15Amount Per Serving: Calories: 25Total Fat: 1.5gCholesterol: 0mgCarbohydrates: .7gFiber: .4gSugar: .2gProtein: 2.9g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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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!