Thick, creamy, and oh! So tasty! This is how I will define this low-calorie, vegan mayonnaise. Since we all love mayo and it is a part of so many wraps, salads, and fast foods, why should vegans remain behind? This low-fat vegan mayonnaise is ready in just a blink of an eye and requires only 4 to 5 ingredients. And the best thing, it has NO OIL! Yup, you have read that right.
Contents
But not only vegans, if you are also trying to lose some weight, but can’t resist all those delicious Vegan Egg Bites with mayo, Air-Fryer Baked potato, or the Vegetarian Stuffed Mushrooms, make this creamy low-fat mayonnaise and store it in the refrigerator, to go with all the yummy snacks.
Why would you like this recipe?
- It is an eggless, Vegan mayonnaise recipe.
- It is Gluten-free.
- Low-fat mayonnaise has absolutely no oil.
- It is low in calories but has a rich and creamy taste.
- It gets ready in less than 5 minutes.
- You will require only 4 to 5 essential ingredients.
- It resembles the original mayo and goes with various fast food and snacks.
- You can refrigerate it for future use.
- Use this as a salad dressing to make an Italian Pasta Salad or Dill Potato Salad.
Ingredients For Vegan Mayonnaise:
- 1 tsp Apple Cider Vinegar
- 1 tsp Lemon Juice
- 5 Oz tofu
- 2.5 tsp Dijon Mustard
- ¼ tsp sugar
- 1 pinch of turmeric powder
- 1 pinch of curry powder (optional)
Ingredient Notes
- Apple Cider Vinegar: Adding Vinegar helps to keep the mayonnaise for a long time because it prevents mayo from getting rancid.
- Lemon Juice: Lemon juice adds to the flavor of mayo.
- Tofu: Irregular mayonnaise, egg, and oil blend to form a creamy emulsion, however in the vegan one, Tofu is what thickens the mayo and forms an emulsion with vinegar and lemon juice.
- Mustard Paste: It will not on,y enhance the overall flavor of Vegan mayo, but will also keep mayo stable for a longer time. It also helps in the emulsification process.
- Sugar: Just to balance the sourness of vinegar, lemon juice, and mustard!
- Turmeric Powder: Adds to the color and flavor of the mayonnaise.
- Curry powder: It is an optional ingredient, but I do add a bit of salty flavor.
Tips To Make The Best Low Fat Vegan Mayonnaise:
- When you make regular mayonnaise, you add the oil very slowly so that it blends with the egg and forms a creamy emulsion. Do the same with vegan mayo. Blend the tofu with other liquids very slowly so that it has enough time to thicken up.
- Regular mayonnaise blends well only in an immersion blender and does not thicken up with the regular one, because of speed issues. The trick here is to operate the immersion blender at lower speeds first and then progress to high speeds.
- To smoothen out the emulsification process, use all the ingredients at the same temperature. I would advise bringing everything to room temperature before start making.
How to make the Low Fat Mayonnaise?
Step one: Preparation:
- Making Vegan mayonnaise is as easy as ABC, although a few steps will help you achieve just the right consistency.
- Before putting everything in the blender, bring tofu, Dijon mustard, and lemon juice to the room temperature.
- Add apple cider vinegar and lemon juice to the immersion blender
Step two: Blending:
- Gradually add silken tofu to the blender while blending at a slow speed. Keep the process slow so that the mixture emulsifies. When you start seeing a thick, white, and creamy consistency, you can move to higher speeds.
- Add dijon mustard, sugar, turmeric powder, and curry powder, and keep blending until all the ingredients are well incorporated.
Step 3: Refrigeration:
- Pour out your low-fat, vegan mayonnaise into an airtight glass container and refrigerate.
- Use with fries, burgers, tortilla wraps, or in Salads.
How to store the vegan mayonnaise?
- The Vegan, Low-fat mayonnaise can last in the refrigerator for as long as 1 week. Make sure you do not make larger batches as it does not keep well after 7 days.
- Store it in an airtight, glass container to improve refrigerated life.
How to Freeze the Mayonnaise?
- You can always freeze your vegan mayonnaise if you do have a large batch of it, however, it might not taste as good when thawed as it was fresh.
- Simply put it in an airtight, freezer-friendly container, but don’t fill it up. Leave some space and then seal the container properly.
- The vegan mayonnaise can keep well in the freezer for up to 3 months.
- When you need to thaw it, place the container in the refrigerator overnight for the best consistency.
- You can also thaw it at room temperature, but the mayo may become runny. Cool temperatures keep it thick and creamy.
- You might need to blend up your vegan mayonnaise once again after thawing because the emulsion might have broken up. Put the mayo in an immersion blender and blend at high speed for 30 seconds.
Alternative ingredients to make Low-fat Vegan Mayonnaise
- Instead of silken tofu, try adding Soy Milk or Aquafaba. Aquafaba is the liquid that is present in canned chickpeas and it emulsifies the mayonnaise well.
- You can also replace silken tofu with canned cannellini beans. Although they may give a salty flavor.
- Almond milk also works well in the recipe, but it may not get you a thicker and more creamy mayo.
- Apple cider vinegar is a bit on the stronger side in terms of flavor, so you can also try using white vinegar, or rice vinegar.
- Try making garlic-flavored vegan mayonnaise by adding a crushed clove of garlic or garlic powder.
Recipe Alternatives:
- Pesto Sauce
- Greek yogurt
- Avocado paste
- Hummus
- Tahini dressing
- Tzatziki sauce
- White bean dip
- Baba Ghanoush
Frequently Asked Questions
Does Vegan mayo taste different?
Vegan mayo has a lighter and airy texture because no eggs or oil is used. The balance between flavors strictly depends on the quantities of the ingredients, so make sure to use the exact amounts listed in the recipe card. Homemade vegan mayo can be customized according to taste preferences. You can add a bit of garlic powder, curry powder, salt, and black pepper as per your liking of the flavors.
Why is Vegan mayo better than regular mayo?
Vegan mayo is better because it has fewer calories than mayo with egg and oil. It has fewer amounts of saturated fats and is actually cholesterol free. This is why people on vegan or weight-loss diets can easily have this mayo with their favorite snack foods. In terms of taste, it is quite similar or even better as compared to the regular one.
Low Fat (Low Calorie) Vegan Mayonnaise
Be it these crispy crunchy fries or a delicious tortilla wrap, our fast foods are incomplete without mayonnaise. But what are the options for vegans, or for weight loss diets? Here is all you need to know about Low fat, Vegan mayonnaise WITHOUT OIL!
Ingredients
- 1 tsp Apple Cider Vinegar
- 1 tsp Lemon Juice
- 5 Oz tofu
- 2.5 tsp Dijon Mustard
- ¼ tsp sugar
- 1 pinch of turmeric powder
- 1 pinch of curry powder (optional)
How to Make?
- Add all the ingredients to a food processor or a hand blender.
- Process until the ingredients combines and it becomes a smooth white mayonnaise.
Nutrition
Serving: 30gCalories: 68kcalCarbohydrates: 2.2gFat: 6.7gSaturated Fat: 1.1gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 1.5gSodium: 50mgPotassium: 1.4mgSugar: 0.9g
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