Tofu Mayonnaise

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is a much lower-fat “mayonnaise” with no saturated fat at all. I much prefer it to any of the commercially made “low-fat” or “no-fat” versions (which are usually pretty awful).


  • 16 ounces drained soft or silken tofu
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard, or to taste
  • 1 teaspoon honey
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper


COMBINE THE TOFU, lemon juice, mustard, and honey in a blender and blend at medium speed until smooth. Add the olive oil and salt and pepper to taste, and pulse to combine. Store covered in the refrigerator for up to 5 days.


Add a tablespoon or two of roasted garlic, drained chopped capers, or chopped fresh herbs.