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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.
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Prep Time 5 minutes
Cook Time 0 minutes
Drain tofu 15 minutes
Total Time 20 minutes
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

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