Nutrition
Calories: 35kcal | Carbohydrates: 1.1g | Protein: 4.7g | Fat: 1.1g | Fiber: 0.7g
This high protein mayo alternative is made with silken tofu, so it's lighter and healthier than store-bought! You can use it the same you would normal mayo!
Servings
Ingredients
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 2 tbsp Lemon Juice
- 1 1/2 tsp Yellow Mustard
- 3/4 tsp Sugar
- 1/4 tsp Salt
- 1/16 tsp Black Salt optional
Instructions
- In a blender, blend all ingredients together until well-mixed and creamy.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Mayo
Did you make this recipe?Mention @proteindeficient.vegan
If you like mayo but don’t like how many calories it is, this is the recipe for you! This High Protein Vegan Mayo is very low calorie and high in protein, so you can slather it on literally everything 🙂 It’s also great way to add protein and reduce calories in recipes that call for a lot of mayo! For example, I use it in my High Protein Cole Slaw, Chickpea Salad and Broccoli Salad recipes!
This is a five-ingredient recipe and it only takes a few minutes to make from start to finish!
Ingredients
- Extra Firm Silken Tofu – I cannot emphasize how important it is that you use silken tofu for this! Regular tofu (firm/extra firm) will not work and will end up being pretty gross tbh. If you haven’t cooked with silken tofu before, you can usually find it at the grocery store. There are two types – refrigerated and shelf-stable. You can even purchase the shelf-stable option online! I like the brand Mori-Nu, and usually buy their Extra Firm Silken Tofu because the calories/macros are slightly better.
- Lemon – we’re just using the juice of one lemon in this recipe. That’s about 2 tablespoons if you don’t have a fresh lemon on hand!
- Yellow Mustard – I like yellow mustard for this, but I think other mustard types would also be ok.
- Sugar – we’re not using much sugar for this, but I wouldn’t omit it unless you really need to.
- Salt – adjust to taste.
- Black Salt – also known as Kala Namak. This is an optional ingredient, but if you want your mayo to have a more egg-y flavor, add a small amount of this (a little goes a long way)!
Directions
- Juice the lemon. You only need 2 tablespoons, so if it’s a big, juicy lemon, you might want to measure to make sure you don’t use too much!
- In a high-powered blender, blend all the ingredients together until creamy and well-mixed. Since there’s not much liquid in this recipe, it may require you to stop the blender a couple of times for some spatula interventions.
Silly Little Haiku
High Protein Mayo
This is such a game changer
Use it everywhere
Author
Protein Deficient Vegan
I made this to go with a chickpea mango salad sandwich recipe that I often make. Normally I used veganaise for the mayo but I wanted to sub something a bit healthier. This was great, tasted good and went well with the sandwich. The recipe made enough that I have a decent amount for other meals this week.
It seemed very watery right after blending but firmed up to a more mayo-like consistency after a few hours in the fridge.
I am sure I will make this again.
A chickpea mango salad sandwich? That sounds delicious!! I’m glad the mayo turned out well! 🙂