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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!

Course Salad Dressing
Prep Time 20 minutes
Total Time 20 minutes
Servings 64 TBS
Calories 45 kcal
Author Deborah Mesdag

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

  1. 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.)

  2. Drain the silken tofu, then break it up into pieces.

  3. 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.

  4. Add the lemon juice, vinegar, mustard, and the dry mixture. Blend until well mixed.

  5. Add the tofu pieces and blend until completely smooth.

  6. Add about half of the oil, and blend until it is all incorporated.

  7. Add the remaining oil gradually while blending. Don’t worry if the oil pools on top, and just incorporate it slowly.

  8. 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.