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    Home » Sauces and Condiments

    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

    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.
    • Dairy-free breakfast casserole
    • Scrambled silken tofu
    • Blueberry tofu smoothie

    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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    Recipe

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

    Low Fat Vegan Mayo

    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 mins
    Cook Time 0 mins
    Drain tofu 15 mins
    Total Time 20 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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    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.

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