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Low Fat Vegan Mayonnaise

April 27, 2015 By Chuck Underwood 21 Comments

vegan mayonnaise

What I’m about to say may gross you out, but I was actually one of those guys who loved Miracle Whip.

Yep.  I ate many Miracle Whip Sandwiches.   You know, just the mayonnaise and bread?  Weird huh.

I liked Cheeze Whiz too.  Must be something in my genes.

Now the wife, she was a Hellman’s Real Mayo girl through and through but I didn’t hold that against her.  I could (and did) eat that too.

But those days are long gone.  Mayonnaise today is just too oily and usually contains eggs.  Not very vegan, not to mention not very healthy.

But every now and again, you run across a recipe where you NEED mayonnaise.  Like the homemade potato salad I made for lunch today.

Yes, I have tried Veganaise, and no I will not use it – WAY  too much fat.

No, in these cases you are really left no other choice but to make your own.  So that’s what I did.  I made mayonnaise and it was AMAZING and it was EASY.

All you need is a blender.

 

 

vegan mayonnaise
Print
Low Fat Vegan Mayonnaise
Prep Time
5 mins
Total Time
5 mins
 
A rich, fat-free Vegan Mayonnaise using Tofu, Lemon Juice, and a few spices that is super easy to make and much, much healthier than store bought.
Course: Condiment
Cuisine: American
Servings: 32 Servings
Calories: 12 kcal
Author: Chuck Underwood
Ingredients
  • 12 oz Tofu I used extra firm
  • 2 Tbs Lemon juice
  • 2 Tbs Unsweetened Almond Milk
  • 1 Tbs Apple Cider Vinegar
  • 1 clove Garlic
  • 3/4 tsp Yellow Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Prepared Horseradish
  • 1/4 tsp Maple Syrup
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Lemon Pepper
Instructions
  1. Open and drain package of tofu
  2. Set on paper towels to drain
  3. Add all ingredients to blender and combine
  4. Once combined, blend on high until smooth

 

 

 

 

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Filed Under: Dips, Sauces, & Gravy, Recipes

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Reader Interactions

Comments

  1. Doug

    June 16, 2015 at 2:22 pm

    Most tofu mayos say to use within 1 week.. No way can I eat that much mayo! Any way to store or save for later? Also, any subs for horseradish?

    Reply
    • Chuck Underwood

      June 17, 2015 at 8:11 am

      Doug, sadly no I have no idea how to store this. So I only make it when I really, really need it. And yes, I too have tossed out some more than once. And horseradish? YUM! That sounds like a challenge, as I love the stuff too.

      Reply
    • Tina Willis

      September 17, 2017 at 7:04 pm

      Oh sorry. I thought I was replying to you above. You might want to check my above comment about how to freeze, which I have done successfully with another similar recipe.

      Reply
  2. Theresa Bolner

    June 30, 2016 at 9:36 am

    honey is not vegan

    Reply
  3. Denise McDowell

    March 19, 2017 at 10:35 am

    Hi Chuck,
    I’m going to try this, but with white or cannellini beans instead of the tofu. I’m trying to eat really low fat. What do you think? Thanks for all you great recipes.

    Reply
  4. Pam Hall

    April 22, 2017 at 10:34 am

    I don’t have horseradish. If there any sub for it or just leave out and hope for the best?

    Reply
  5. Jennifer Watkins

    May 1, 2017 at 8:38 am

    Do you use silken tofu with this or the water-packed refrigerated kind? Both kinds come in “extra firm” so I’m not sure what’s best.

    Reply
  6. Kat Smith

    May 17, 2017 at 6:02 am

    Can you use beans or cashews instead of tofu?

    Reply
    • Chuck Underwood

      May 17, 2017 at 7:17 am

      Yep you sure can. I just recently released 2 different recipes with a White Bean Mayo. Look for my Vegan Turkey Salad or my Vegan Potato Salad, they both include it.

      Reply
  7. Tina Willis

    September 17, 2017 at 7:03 pm

    This sounds good so I can’t wait to try it. I made another recipe (also good) which included tofu and cashews. I can’t remember the other ingredients. But I was able to freeze the leftovers (which I actually froze in numerous small containers to equal the amount I wanted for future chickpea salad recipe) and even thaw slightly in microwave, then reuse leftovers. There was a very slight change in texture but really very subtle. Still tasted great. I’m not sure whether any of your other ingredients would prevent freezing, but it’s definitely worth a try.

    Reply
  8. Theresa M.

    October 18, 2017 at 10:58 pm

    How is this fat free if it made with tofu? Doesn’t tofu have fat content?

    Reply
    • Sarah

      February 2, 2018 at 2:00 pm

      I’m wondering the same thing?

      Reply
      • Cyd Notter

        September 18, 2019 at 7:33 am

        Yes, I was expecting to see the white bean mayo here since it said low fat. Tofu contains a good amount of fat.

        Reply
        • Chuck Underwood

          September 18, 2019 at 7:35 am

          Because I made this one first, long before I made my white bean mayo. You can get that recipe in my Potato Salad Recipe.

          Reply
  9. Laura

    December 12, 2017 at 9:30 am

    Did you find any substitutes for horseradish? The only horseradish I can find all have soy bean oil and egg yolks. Not healthy and not vegan. Any other ideas?

    Reply
    • Chuck Underwood

      December 12, 2017 at 1:27 pm

      You’re looking at Horseradish Sauce. You need to look for pure horseradish.

      Reply
  10. Lynn

    April 3, 2018 at 11:42 am

    I am a miracle whip girl myself. Trying to make the ole switcheroo. This recipe seems perfect for that. Can’t wait to try.

    Reply
  11. Dusty Meyers

    July 31, 2018 at 8:36 am

    What size is a serving?

    Reply
  12. Jacquelyn M Clinansmith

    March 5, 2019 at 7:41 pm

    Amazing! Thank you. Just made it and it is so good!

    Reply

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    Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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