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!
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.
*Original publish date December 14. 2015.
RECIPE CARD BELOW
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!
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!
Tips for making this recipe
- 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
If you make this recipe, please consider RATING it and leaving a COMMENT below. I love hearing from you. And remember, SHARING IS CARING!
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.
- 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.
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
Plant-Based Vegan Starter Kits $27
