Vegan Mayo (Low Fat)
How is this vegan mayo different from the other recipes out there? Glad you asked. I add corn starch to mine and simmer on the stove and this thickens it. The result is something very glossy, thick and creamy but very low in fat. You can scoop mine out with a spoon and turn the spoon over and it won’t budge. If you have been disappointed with other vegan mayo recipes because they are thin and wet, try this one.
I rarely eat sandwiches cause I can’t find much to go in between them but just as soon as my red ripe giant tomatoes start coming out of the garden you can bet I’ll be eatin’ this mayo with tomato sandwiches. GO TO RECIPE >
Hi,
My name is Josh Latham, I’m the creator of My Vegan Cookbook dot com.
My goal with My Vegan Cookbook dot com is to have a
collection of recipes that are isolated soy free, whole foods heavy,
100% vegan, free of hydrogenated oils and most importantly, taste
amazing. 
Vegocentric said,
April 28, 2008 @ 6:07 pm
That’s quite the serving size… someone likes their mayo!
Paige J said,
May 2, 2008 @ 4:36 pm
I made this today, and it is awesome! Believe me, when you get a taste of it, you will want to slather it on. Better than regular mayo.
Pat said,
May 9, 2008 @ 10:04 am
This is really good–thanks for posting it. Mine didn’t turn out glossy, but it has wonderful thickness, consistency, and taste. I made a double batch so I could use a cup to make some homemade vegan ranch dressing, and it was delicious with your mayo. Given our love of mayo and mayo-based dips and dressings, I will always make a double or triple batch of this when preparing it.
Is there a secret to achieving the gloss? Mine had more of a matte finish, and I’d love to figure out how to get a shiny result.
My Vegan Cookbook said,
May 9, 2008 @ 11:29 am
Pat, if you cook it too long you won’t get the gloss and it may clump a little. You have to take it off the stove just as it starts to get a little thick, hopefully that will give you the gloss. I noticed that I cooked some I made too long and it didn’t have that gloss. I need to put that down in the recipe. It will continue to thicken up after you take it off the stove, so you want to keep that in mind. You want to get it almost to the thickness you want and take it off the stove and continue stirirng to cool it and take out any lumps.
Pat said,
May 11, 2008 @ 3:37 pm
Your suggestion did the trick, Josh. I made another double batch today, and took the saucepan off the heat when the mixture was almost as thick as I wanted. It worked well–it still has the nice consistency, and it’s shiny now, just as I wanted. This recipe is really good in pasta salads. Thanks for taking the time to respond to my question, and thank you for your terrific recipes!
veganforaday said,
May 12, 2008 @ 7:19 pm
I just ran out of that nasty Best Foods Mayo and am looking for something a bit more natural and healthy and less costly. This recipe sounds great! I’m excited to try it out, but have a question:
What is the best method to store this mayonnaise and how long will it last?
Thanks a bunch!
My Vegan Cookbook said,
May 12, 2008 @ 8:24 pm
I store mine in an old mason jar. It works for me. Something that seals up would work, tupperware etc. I keep it in the fridge for about 6 days.
dusia said,
May 16, 2008 @ 1:50 am
I like this recipe. I only have to concerns. 1. vinegar makes the teeth rotten 2. sugar is not so healthy neither. How would you replace them? Thank you for your website and the effort to make it very nice!
My Vegan Cookbook said,
May 16, 2008 @ 9:05 am
Dusia, I recommend a feeding tube. : )
Felini said,
February 7, 2009 @ 6:25 pm
I made this and wasn’t crazy about it, until I added the ingredients for the sauce for the Best Burger. Wow, this sauce is unreal. Everyone I have asked to try just loves it. I am not crazy about the taste of tofu, I know, most folks say it doesn’t have a taste, but alas, I can taste it. In the sauce for the burger I cannot and it is fabulous. Thank you for your for sharing your talent with these recipes
Erin said,
March 11, 2009 @ 8:51 pm
I made this mayo to go with steamed artichokes, and it was great! I really liked it. I even cheated and microwaved it and it still came out great. Thanks!
jayne said,
March 28, 2010 @ 2:43 pm
I made this to make another sauce with. What a great mayo! I’m going to try this in tempeh chick’n salad. Thanks for developing this. I will probably decrease the sugar just a tad, but I can say good-bye to runny sauces!!