Low Fat Vegan Mayonnaise Recipe: Silky Smooth Without Compromise

Creating a vegan mayonnaise that’s both low fat and luxuriously smooth is absolutely possible with the right technique. This recipe replaces traditional eggs and oil with plant-based ingredients that deliver the same creamy texture.

What makes this version special is its balance—rich flavor without excess fat, and it keeps beautifully in the fridge for up to a week. Perfect for sandwiches, dressings, or dipping, it proves you don’t need compromise to enjoy great taste.

Ingredients for Low Fat Vegan Mayonnaise

Nine plant-based ingredients transform into creamy, light, and flavorful spread.

The silken tofu is the foundation—Mori-Nu brand is ideal for its smooth texture and consistency. Look for it in the Asian foods aisle at most Whole Foods or Kroger locations. Firm or extra-firm works best (avoid soft tofu, which can make the mixture too runny). The soy milk adds creaminess without excess fat, and unsweetened is key to avoid altering the flavor profile of the finished product.

No silken tofu? Blend cooked white beans with a splash of water for similar body. Apple cider vinegar can be swapped for white wine vinegar at a 1:1 ratio. For a tangier kick, increase the lemon juice slightly. If you prefer a sweeter mayo, add maple syrup instead of agave. The Dijon mustard is essential for that classic mayo depth—don’t skip it.

This keeps wonderfully in an airtight container in the fridge for 7-10 days. The flavors meld and improve after 24 hours. For longer storage, freeze portions for up to 3 months (though texture may separate slightly upon thawing). Always give it a good stir before using.

Step-by-Step Instructions for Low Fat Vegan Mayonnaise

Here’s the method. Straightforward, tested, works every time.

Step 1: Drain and Prepare the Silken Tofu

Open the package of 12 oz Silken Tofu over a colander to catch any excess liquid. You want to remove as much water as possible without pressing it—silken tofu is delicate and can break apart easily. Gently tip the package and let gravity do the work for 1-2 minutes.

This step is crucial because excess water will thin out your emulsion. The tofu should look slightly compressed but still smooth and intact. Transfer it to your blender or food processor—this will be your base for that creamy texture.

Step 2: Add Acidic and Flavor Components

To the blender with the tofu, add the 1 tbsp Apple Cider Vinegar, 1 tbsp Lemon Juice, 1 tsp Dijon Mustard, 0.25 tsp Garlic Powder, and 0.25 tsp Onion Powder. These ingredients provide the tangy sharpness and depth that define mayonnaise.

The vinegar and lemon juice react with the tofu to create that signature acidity. The mustard acts as an emulsifier, binding the ingredients together. Pulse a few times to start breaking down the tofu before adding the remaining ingredients.

Step 3: Incorporate Creamy and Sweet Elements

Now add the 2 tbsp Unsweetened Soy Milk, 0.5 tsp Sea Salt, and 0.5 tsp Agave Nectar. The soy milk helps create a smooth, pourable consistency while the salt enhances all the flavors. The agave nectar balances the acidity with a touch of sweetness—just enough to round out the profile.

Blend on high speed for 30-45 seconds until completely smooth. Stop and scrape down the sides with a spatula, then blend again for another 20-30 seconds. You want a uniform, velvety texture without any graininess.

Step 4: Adjust Consistency and Rest

Check the thickness—it should coat the back of a spoon but still drip slowly. If it’s too thick, add soy milk 1 tsp at a time and blend briefly. If it’s too thin, blend in a bit more tofu. Remember, it will thicken slightly as it rests.

Transfer to a clean jar and let it sit at room temperature for 10-15 minutes. This resting period allows the flavors to meld completely. The finished product should be glossy, pale, and spreadable with a slight tang and subtle sweetness.

Store in the refrigerator for up to 5 days. The emulsion will hold, but give it a quick stir before each use as some separation is natural.

Health Benefits of These Flavors

Heart-Healthy Choice

This creation is naturally cholesterol-free and contains minimal saturated fat, making it a heart-smart alternative to traditional mayo. A 2-tablespoon serving has about 1 gram of fat—mostly healthy polyunsaturated fats from the soy milk.

Plant-Powered Protein

Silken tofu provides 10-12 grams of plant protein per serving, supporting muscle maintenance and repair. It’s a complete protein, containing all nine essential amino acids your body needs to function optimally.

Dietary Fiber Boost

Each serving delivers 1-2 grams of fiber from the tofu and soy milk, aiding digestion and promoting gut health. This fiber content helps create a sense of fullness, making it easier to manage portion sizes.

Fiber also supports stable blood sugar levels, which is particularly beneficial for those monitoring their glucose intake. 💪

Low-Calorie Option

At approximately 30-40 calories per tablespoon, this creation is significantly lower in calories than traditional mayonnaise. This makes it an excellent choice for calorie-conscious individuals without sacrificing creaminess.

Rich in Micronutrients

You’ll benefit from essential minerals like calcium and iron from the tofu, along with B vitamins that support energy metabolism. The lemon juice adds a boost of vitamin C, enhancing iron absorption. ✨

Frequently Asked Questions