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Home » Soy Based Recipes » Dairy Free Recipes » Dairy Free Substitutes

Low Fat Vegan Mayo

Published: Nov 20, 2022 · Modified: Nov 30, 2022 by Harriet Britto · Leave a Comment

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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.

Top down view of homemade low fat vegan mayonnaise in a jar with vegetables in the background.
Jump to:
  • Why You Will Love This Recipe
  • Cost to Make
  • Ingredients
  • Equipment
  • Instructions
  • Recipe Tips
  • Serving Size
  • Calories Per Serve
  • Serving Suggestions
  • Substitutions
  • Storage
  • FAQ
  • Recipe
  • Feedback

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

Ingredients

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.

Image of ingredients needed to make tofu mayonnaise.

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.

Equipment

Small blender or food processor.

Instructions

Silken tofu being drained in a strainer set over a jug.

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. 

Silken tofu and other ingredients in a blender.

Step 2 - Break the tofu into small pieces and place them into a blender with all the other ingredients.

Smooth and creamy blended tofu mayo in a blender jug.

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.

Recipe Tips

Drain the tofu

Don't skip draining the tofu because it will reduce the liquid in the mayo, making it thicker.

Thickness

This mayo does thicken up when chilled.

A glass bowl filled with low fat vegan tofu mayo.

Serving Size

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

Serving Suggestions

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.

Substitutions

Rice vinegar - if you don't have rice vinegar, use apple cider or white vinegar.

Storage

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.

FAQ

Does vegan mayo have fewer calories?

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.

A spoon in a jar of low fat vegan mayonnaise with a salad at the back.
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Recipe

Low fat vegan mayo in a jar on a wooden board.

Low Fat Vegan Mayo

Harriet
A rich low fat vegan mayo made with silken tofu, miso paste, rice vinegar, and mustard, this is so easy to make and much healthier than store-bought.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 0 minutes mins
Drain tofu 15 minutes mins
Total Time 20 minutes mins
ESTIMATED COST : $4.80 or $0.17 per 1 tablespoon serve
Course Condiment
Cuisine Western
Servings 7 x ¼ cup
Calories 106 kcal

Equipment

  • Small blender or food processor

Ingredients
  

  • 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
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Instructions
 

  • 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.

Notes

  • 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
Nutrition Facts
Low Fat Vegan Mayo
Serving Size
 
1 x ¼ cup
Amount per Serving
Calories
106
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Monounsaturated Fat
 
0
g
Polyunsaturated Fat
 
0
g
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
417
mg
18
%
Potassium
 
5
mg
0
%
Carbohydrates
 
4
g
1
%
Fiber
 
0
g
0
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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Author image

Hi, I'm Harriet! I am the face behind Soya Eats. I, with my small family team, test, photograph, and create the best possible soya recipes just for you.

More about me →

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