3-Minute Vegan Oil-Free Mayonnaise (with Tofu or Cashew, Low Fat)
This creamy vegan oil-free mayonnaise (with tofu or cashews) is an easy, low-fat, and much healthier no-oil alternative to store-bought vegan mayo!
Equipment
- 1 hand blender (or a normal blender/food processor, see recipe notes)
Ingredients
Option 1: Silken Tofu Variation
- 300 g silken tofu drained
Option 2: Cashew Variation
- 1 cup cashews unsalted, raw or roasted
- ¼ cup water start with 1/4 cup, then add 1 Tablespoon at a time to adjust if necessary
Other Necessary Ingredients
- 2 Tablespoons rice vinegar or sub with apple cider vinegar or lemon juice (see recipe notes)
- ¾ teaspoon mustard
- ¼ teaspoon salt
- 1 Tablespoon agave syrup/nectar or sub with your favorite liquid sweetener
Instructions
- (Only for the cashews option)Soak and Drain: Soak your cashews in hot water for at least 30 minutes in a covered bowl. Then drain out the water.
- Add: Add the silken tofu (or the soaked cashews + 1/4 cup of water), depending on which variation you are making). Then add all the remaining ingredients to a tall cup, or a blender/food processor.Blend: Blend for 15-30 seconds until smooth and enjoy your vegan oil-free mayo!
- Check and adjust: Check if the consistency is right for you. If it is too thick, add 1 Tablespoon of water at a time.
Video
Notes
On the vinegar:
- Lemon juice is not as acidic so you might want to add a bit more. Although note that with more lemon juice, your mayonnaise might have a lemony flavor, which sounds yummy too!
- You can also use regular white vinegar but I suggest to start with 1.5 table spoons since white vinegar tastes stronger than other vinegars.
- If you have a big food processor or blender, just make sure you have enough tofu in there.
- The recipe yields 1 cup of mayonnaise, about 16 Tablespoons (16 servings).
- The calorie count for this recipe is based on the silken tofu variation.