I love creamy, mayonnaise-y salads, but I don’t love the ridiculous amount of fat, calories and sodium in regular store-bought mayo. I also don’t love the weird taste of lower calorie mayos. And if you’re looking for a vegan mayo, I don’t love that they’re hard if not impossible to find in a lot of grocery stores.
So here’s what I do love: my answer to the mayo situation, a little soy-based delight I whip up myself in a few minutes with easy to find, inexpensive ingredients. I’ll be honest, it doesn’t taste just like Hellman’s, but it tastes way more like Hellman’s than any light mayo I’ve tried, including Hellman’s Light. I think that’s pretty amazing, considering it’s vegan and only 25 calories per tablespoon.
This recipe yields a cup but easily doubles to make two cups. It’s a slight modification of a recipe from Louise Hagler’s Tofu Cookery.She has lots of great soy salad dressing and condiment recipes – thanks, Louise!
5 minPrep Time
5 minTotal Time
- half of a 14 oz. package firm tofu
- 2 Tbs olive oil
- the juice of half a lemon (about 1 Tbs)
- 1 Tbs white wine vinegar (can substitute regular white vinegar)
- 1 tsp brown sugar (or your sweetener of choice)
- 1/2 tsp salt
- about 1/4 tsp red pepper flakes
- Combine all the ingredients in a blender or food processor. Pulse until very smooth, scraping down the sides and stirring if needed.
Store unused mayo in the fridge for up to a week. If it thickens, add a few tablespoons of non-dairy milk or water and stir.
This recipe is vegan and gluten free friendly; check the labels on your ingredients to be sure they work for you.
Per 2 Tbs, about 33g: 50 calories (41 calories from fat); 4.6g fat (7%)(0g trans); 0mg cholesterol (0%); 151mg sodium (6%); 0.9g carbohydrates (0%); 2.1g protein; Vitamin A 1%; Calcium 5%; Vitamin C 2%; Iron 2%; Potassium 1%