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 lives.
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 mayo has only 11 calories and (.4) grams of fat per Tablespoon. And it’s loaded with protein!
Eggless Low-Fat Mayo Ingredients:
- 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 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.
If you need a soy-free mayo, try this Soy & Oil Free Vegan Mayo from Cooking with Plants.
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