Vegan Oil-Free Mayonnaise (Low Fat, with Tofu or Cashews)
Ready in 3 minutes, this creamy vegan oil-free mayonnaise (plant-based) is an easy and much healthier alternative to store-bought vegan mayo. Dairy-free, egg-free, and low-fat. Just the good stuff!
Cook Time3 minutes mins
Total Time3 minutes mins
Course: Side Dish
Cuisine: American, French
Keyword: mayonnaise without oil, oil free vegan mayo, vegan oil free mayonnaise
Servings: 1 cup
Calories: 29kcal
Author: Jem @ The Fruity Jem
Option 1: Silken Tofu Variation
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
On the vinegar:
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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!
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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.
Other notes:
- 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.