This silken tofu low-fat vegan mayo uses very little oil, is a healthy spread, a delicious veggie dip, and a great dressing on cold salads. This low-fat mayonnaise recipe is for anyone looking for a healthy mayo alternative.
Homemade low-fat vegan mayo is simple to make and tastes better than store-bought. It is egg-free, almost oil-free, dairy-free, and a nut-free recipe you can make in less than 5 minutes.
Why You Will Love This Recipe
You will love this recipe for low-fat vegan mayo because:
- It is thick and creamy, making it perfect for spreading, dipping, or salad dressing.
- This recipe is egg-free, dairy-free, nut-free, and preservative free.
- It is an almost oil-free vegan mayo, making it a healthy alternative to so many other mayos made with oil as the main ingredient - this recipe uses only four tablespoons.
- It tastes delicious and morish. It is that good!
- This recipe is for anyone wanting a healthy swap for regular mayonnaise.
Cost to Make
Estimated cost = $4.80 or $0.17 per 1 tablespoon serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
This homemade vegan mayo is made with healthy and nutritious ingredients making it lower in fat and calories than traditional mayonnaise.
Silken tofu - is the base for this recipe, and it replaces most of the oil that would go into a traditional mayonnaise.
Silken tofu is the best option for making sauces, creams, mayo, and desserts like our chocolate tofu mousse and silken tofu orange pudding.
If you can't find silken tofu, you could use soft tofu.
Rice vinegar and lemon juice are for acidity, but not too much is added, just enough to give the mayo a hint of tartness.
White miso paste - this fermented paste is salty and adds a lovely flavor to this vegan mayo. You can find this in the Asian aisle at most supermarkets or your local Asian supply stores.
Dijon mustard - works very well in this recipe but don't add too much because you only want a hint of its flavor.
Salt - add this to taste.
Small blender or food processor.
Step 1 - Remove the tofu from the packaging and place it into a fine-meshed sieve set over a bowl.
Press absorbent paper (or a lint-free cloth) over the top and sides of the tofu to absorb the moisture. Let it stand for 10-15 minutes to drain.
Step 2 - Break the tofu into small pieces and place them into a blender with all the other ingredients.
Step 3 - Blend until you get a smooth and creamy consistency.
Taste for seasoning and adjust if necessary.
Transfer the low-fat vegan mayo to a clean and dry jar, seal and store it in the fridge until needed.
Store in the fridge for up to 2 weeks.
Drain the tofu
Don't skip draining the tofu because it will reduce the liquid in the mayo, making it thicker.
This mayo does thicken up when chilled.
This recipe makes about 1 ¾ cups of low-fat homemade mayonnaise and a serving size is ¼ cup.
Calories Per Serve
Here is a quick breakdown of the calories and fat in this homemade low-fat mayonnaise alternative:
- 1 tablespoon = 26 calories and 2 grams of fat
- ¼ cup = 106 calories and 9 grams of fat
- 1 ¾ cup (full recipe) = 740 calories and 60 grams of fat
Use this plant based mayo
- As a dip, or use it as a base for your favorite cold mayo dip recipe.
- As a spread in sandwiches, burgers, or wraps.
- And it is a delicious dressing for cold salads like potato salad and Ceasar salad.
Rice vinegar - if you don't have rice vinegar, use apple cider or white vinegar.
Refrigeration – After making the mayo, transfer it to a clean and dry container. Store it sealed in the fridge. It will keep for up to 2 weeks.
Freezing – this is not suitable for freezing.
No, not all vegan mayos are low in calories because it depends on the ingredients used in them.
Our homemade recipe for low-fat vegan mayo is lower in calories when compared to ones made using one cup of oil or nuts as an ingredient.
In ours, we have replaced most of the oil with silken tofu making it healthier and lighter in calories than most others.
If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
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Low Fat Vegan Mayo
- Small blender or food processor
- 300 grams (10.6 ounces) of silken tofu
- 2 tablespoons rice vinegar
- 4 tablespoon vegetable oil
- 1½ tablespoons + 1 teaspoon fresh lemon juice
- 5 teaspoons level white miso paste
- 2 teaspoons white granulated sugar
- 1 teaspoon salt
- ½ teaspoon Dijon mustard or to taste
- Remove the tofu from the packaging and place it into a fine-meshed sieve set over a bowl. Press absorbent paper (or a clean lint-free cloth) over the top and sides of the tofu to absorb the moisture. Let it stand for 10-15 minutes to drain.
- Break the tofu into small pieces and place it into a blender with all the other ingredients.
- Blend until you get a smooth and creamy consistency.
- Taste for seasoning and adjust if necessary.
- Transfer the low-fat vegan mayo to a clean and dry jar, seal and store it in the fridge until needed.
- Store in the fridge for up to 2 weeks.
- calories 1 tbs = 26 calories and 2 grams fat
- calories 1 ¾ cup = 740 calories and 60 grams of fat
- Calories (7x) ¼ cup = 105 calories and 9 grams fat
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