This tasty, eggless mayo has only 11 calories and 4/10ths (.4) grams of fat per Tablespoon. And it’s loaded with protein!
- 1 package silken tofu (shelf-stable or produce-isle)
- 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
I prefer to use shelf-stable tofu because it is packed in very little water, and does not need to be drained. Just open container and plop into blender. If using produce-isle tofu, dump water and drain. I do this by setting it on paper towels for about 10-15 minutes.
Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy. Keeps in the refrigerator for about 2 weeks. This makes a lot of mayo. You will only need 3/4 cup of it for the Coleslaw recipe above. Use the rest on sandwiches, wraps, and in sauces like my Chipotle Ranch Sauce.
Easy cut/paste/print version in comment section.
Recipe from Mary McDougall
If you need a soy-free mayo, try this Soy & Oil Free Vegan Mayo from Cooking with Plants.
Plant-Based Starter Kit
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