Tofu Mayonnaise

1 Reviews
100% would make this recipe again

A vegan dip that can be served with veggies or spread on crackers.

Preparation : 10 min
50 calories/serving
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


260 g silken tofu 1 cup
2 tbsp lemon, freshly squeezed 3/4 lemon
1 tbsp olive oil 15 mL
2 tbsp water 30 mL
1/2 tsp salt 2 g
1/2 tsp Dijon mustard 2 g
1 clove garlic [optional]
1/2 tsp honey [optional] 3 g
1 tbsp chives, fresh, chopped 3 g
1 tbsp Italian parsley, fresh, chopped 5 g
1 tsp marjoram, fresh, chopped 2 g

Before you start

A blender or food processor will be very useful for this recipe.


  1. Place all the ingredients, except fresh herbs, in a blender or food processor. Blend until a smooth consistency is reached. The mixture being quite thick, push the ingredients into the blades using a spatula.
  2. Transfer the mixture to a small bowl and add the fresh herbs. Mix well then serve.


This soy mayonnaise can be kept in the refrigerator for up to 3 weeks.

Nutrition Facts Table

per 1 Serving (60 g)


% Daily Value




3 g

5 %

Saturated 0.5 g
+ Trans 0 g

2 %


0 mg


140 mg

6 %


2 g

1 %


0 g

1 %


1 g

Net Carbs

2 g


2 g

Vitamin A

1 %

Vitamin C

6 %


2 %


5 %


This recipe is :
Source of  :
Magnesium, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 0
Fats ½
Other Foods 0

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Soy | Low Cholesterol | Low Sodium | Halal | Kosher | Low Saturated Fat | Vegetarian

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