Oil-Free Vegan Mayonnaise

Your search is over for a whole food plant-based mayonnaise that's not only quick and easy to make, but also healthy!
0 cholesterol, ~0 saturated fat, and more than TEN TIMES fewer calories than regular mayonnaise (4x fewer than lite mayo).
This recipe makes about a cup and a half of mayonnaise
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine Global
Servings 12
Calories 18 kcal

Equipment

Ingredients
  

  • 350 g silken tofu
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/2 tsp nutritional yeast
  • 1/4 tsp dijon mustard
  • 1/2 tsp pure maple syrup

Instructions
 

  • Add all ingredients to a blender, food processor or immersion blender.
  • Blend until very smooth.
  • Store in a glass container in the refrigerator for about 1 week.

Video

Notes

Use in sandwiches, burgers, potato salad, coleslaw dressings and anywhere else you would use mayo.

Nutrition

Calories: 18kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 51mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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