Easy Low-Fat Vegan Mayo takes only about 3-minutes and a blender to make!
I am from the Carolina’s where potato salad, cole slaw, and tomato sandwiches are necessary meal staples. This was a real issue for me after switching to a plant-based lifestyle, because you know what all these foods require right? Mayonnaise!
The recipes I had used for 35 years called for mayo, and that wouldn’t work anymore due to the eggs and oil. This was a very sad realization for me.
But did it have to be? I decided to search for a compliant, heart-healthy mayonnaise option that would allow these foods to continue to be a part of mine and my family’s life.
Unfortunately, I quickly found out that store-bought mayo options–though they were vegan–were certainly not healthy. They contained lots of artery-clogging oil and loads of fat.
One of my first tests was to try it in my decades-old Southern potato salad recipe, and I was ecstatic that it worked perfectly! Not only that, but it was great in cole slaw and on tomato sandwiches (the ultimate test) too!
This tasty, eggless vegan mayo has only 11 calories and (.4) grams of fat per Tablespoon. And it’s loaded with protein!
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.
A few people have told me that they don’t think they will be able to use the whole pint of this mayo within the 10-days that it will store well in the refrigerator. For them, I suggest making half of a batch. The other half of the tofu can can be used in this Chocolate Mousse recipe. Win-Win!
If you need a soy-free mayo, try this Soy & Oil Free Vegan Mayo from Cooking with Plants.
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Recipes that Use This Amazing Low-Fat Mayo Recipe
- 1 package silken tofu
- 1 tablespoon healthy sweetener I use sucanat unrefined sugar or agave nectar
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 tablespoons Dijon mustard
- ¼ teaspoon fine sea salt
Open container and drain water. I do this by setting it on paper towels for about 10-15 minutes.
Makes 1 pint of mayo.
Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy.
Keeps in the refrigerator for about 10 days. This makes approximately 1 pint of mayo.
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