This is one of my very favorite recipes, and I always have some in my fridge! It is rich, thick, and creamy like mayonnaise, but is vegan of course, and only has 45 calories and 4.5 grams of fat per tablespoon! For comparison, Just Mayo (which is my favorite store-bought vegan mayo) has 100 calories and 10 grams of fat per tablespoon. Here are the ingredients you will need to make this amazing light mayo:
This is the kind of silken tofu that I use:
Be sure to follow the directions exactly, and your mayo should turn out just like mine. Add the xanthan gum to the sugar and salt. Stir or whisk to combine. Be sure the xanthan gum is well mixed in. (You do need the xanthan gum in this recipe, and I have not tried any substitutions.)
Pour the aquafaba into a deep mixing bowl, then blend on high speed for about a minute, until thickened and frothy. I had to tip my bowl to keep the blade submerged. (If you read my post on vegan lemonaise, you may remember my saying I use my blender for that recipe because it makes my immersion blender overheat. This light mayo has less oil, so it is done faster than the lemonaise and my immersion blender can handle it.)
Add the lemon juice, vinegar, mustard, and the dry mixture:
Blend again:
Add the silken tofu, and blend until smooth:
Add about half of the oil, and blend until it is all incorporated:
Add the remaining oil gradually while blending. Don’t worry if the oil pools on top, and just incorporate it slowly:
Continue blending until all the oil is incorporated:
Scrape down the bowl, and take a moment to enjoy the beauty of your mayo!
Transfer to a container with a tight-fitting lid and store in the fridge.
Just look at that thick and creamy mayo!
Light Vegan Mayo
This light vegan mayo is rich, thick, and creamy, but has less than half the fat and calories of regular vegan mayo!
Ingredients
- 12.5 g (1 TBS) Vegan Sugar
- 9.6 g (1 1/2 tsp) Salt
- 3.0 g (1 tsp) Xanthan Gum
- 90 g (3/8 c) Aquafaba (liquid from canned chickpeas)
- 15 g (1 TBS) Lemon Juice
- 30 g (2 TBS) Distilled Vinegar
- 10 g (2 tsp) Dijon Mustard
- 1 lb package Silken Tofu
- 280 g (1 1/4 c) Canola Oil
Instructions
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Add the xanthan gum to the sugar and salt. Stir or whisk to combine. Be sure the xanthan gum is well mixed in. (You do need the xanthan gum in this recipe, and I have not tried any substitutions.)
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Drain the silken tofu, then break it up into pieces.
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Pour the aquafaba into a deep mixing bowl, then blend on high speed with an immersion blender for about a minute, until thickened and frothy. I had to tip my bowl to keep the blade submerged.
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Add the lemon juice, vinegar, mustard, and the dry mixture. Blend until well mixed.
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Add the tofu pieces and blend until completely smooth.
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Add about half of the oil, and blend until it is all incorporated.
-
Add the remaining oil gradually while blending. Don’t worry if the oil pools on top, and just incorporate it slowly.
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Continue blending until all the oil is incorporated. Scrape down the bowl, and transfer to a container with a tight-fitting lid. Store in the fridge.
This sounds great! Do you know how long it will keep in the fridge?
Thanks, Rachel! If kept in the fridge in a container with a tight-fitting lid, it will keep for at least 10 days. I have kept it much longer than that, but am hesitant to say for sure how long is safe.
Is the serving size 1 tablespoon for 45 cal or is that 2 tablespoons for 45 cal
Hi JoJo! There are 45 calories and 4.5 g of fat for each Tablespoon (14 g) of this light vegan mayo. Regular vegan mayo has 100 calories and 10 g of fat per Tablespoon, so this light version has less than half the fat and calories in comparison.