Low-Fat & Low-Calorie Vegan Mayonnaise

Low-Fat & Low-Calorie Vegan Mayonnaise
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Our Low-Fat & Low-Calorie Vegan Mayonnaise is probably the healthiest mayonnaise in the entire world, as it’s so low in fat and in calories, while still being so so creamy and delicious. 1 serving (35 g) of this mayo provides so so few calories, only 27.6 kcal, and just 1.8 g of fat, being 0.1 saturated fat, and absolutely 0 trans fats or cholesterol. Sounds like the dream mayonnaise, doesn’t it? For us it is! You really need to make it yourself and try it!

Low-Fat & Low-Calorie Vegan Mayonnaise

We combine this wonderful vegan mayo with our Vegan Tortilla de Patatas – Vegan Spanish Potato Omelette (Egg-Free). You’re really going to love this combination!

Low-Fat & Low-Calorie Vegan Mayonnaise

This recipe is very inspired on a recipe we found on Veganlovlie.com. Our recipe is very similar to it, we have just changed a few ingredients and added some extra ones 🙂

For this vegan mayonnaise to taste a little like egg we add Indian black salt or Kala Namak. Have you tried it? We purchase it from Buywholefoodsonline.com. They offer a wide variety of vegan products, very good prices and high quality. You can buy it here.

If you are still wondering what Kala Namak is, please have a look at this information extracted from Stylecraze.com:

  • Indian black salt, extensively referred to as kala namak, is a variety of Indian volcanic stone salt. It’s popular in India, Pakistan, and nations all across the world because of its twisted taste and easy availability. This special variety of salt has its origin in the Himalayan ranges and is used in Indian dishes for cooking and garnishing. Due to the presence of iron and other minerals, the salt is pinkish gray in color. It contains a unique sulfurous component that is frequently compared to boiled egg yolks and is super healthy.
  • Other than providing a distinct flavor to dishes, black salt is popular for its health benefits as well as its capacity to store food. It is often recommended for individuals with high blood pressure and for those on low-salt diets. The reason behind this is that it is low in sodium and doesn’t enhance the sodium level in your blood. It also relieves heartburn and intestinal gas. In short, it boosts your overall digestive system.
Low-Fat & Low-Calorie Vegan Mayonnaise

If you liked this recipe, check out our Vegan Mayonnaise (Plain & Spicy). It’s our first vegan mayo recipe, the traditional way of making it with plenty of oil inside! Delicious and still much healthier than a non-vegan version, because it has 0 cholesterol 🙂

Low-Fat & Low-Calorie Vegan Mayonnaise

Low-Fat & Low-Calorie Vegan Mayonnaise

Our Low-Fat & Low-Calorie Vegan Mayo is the healthiest mayo ever! 1 serving provides only 27.6 kcal, 1.8 g of fat (0.1 saturated fat & 0 trans fats or cholesterol)
4.79 from 41 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pantry, Sauces & Dips
Cuisine French Cuisine, Spanish Cuisine
Servings 40
Calories 27.6 kcal


  • 2/3 cup white beans, soaked overnight or for a minimum of 8 h
  • The zest of a medium-sized lemon, cut in strips
  • 3 cup water
  • 3 tbsp freshly squeezed lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp Indian black salt / kala namak, THIS INGREDIENT IS ESSENTIAL
  • 2 tsp Dijon mustard
  • 2 tbsp water
  • 1/3 cup canola oil


  • Soak the white beans overnight or for a minimum of 8 hours. Drain them. You’ll have now around 2 cups of soaked white beans.
  • In a high-speed blender, combine the drained white beans and the 3 cups of water, and blend until very smooth.
  • Pass the mixture through a cheesecloth, squeezing out with your hands to extract as much liquid as possible. Do it inside a medium-sized pot and stir in the strips of lemon zest.
  • Now proceed to heat this “bean milk” combined with the lemon zest, over medium-low heat, stirring constantly, until its consistency has changed to that one of a thick custard (about 15-20 minutes).
    Low-Fat & Low-Calorie Vegan Mayonnaise
  • Remove the pot from the heat and extract the strips of lemon zest out of the pot, with the help of kitchen tweezers.
  • Allow the mixture to cool completely (very important step).
    Low-Fat & Low-Calorie Vegan Mayonnaise
  • Once it’s completely cooled, pour the mixture inside a mixing bowl/jug and stir in lemon juice, sea salt, kala namak, Dijon mustard and water, and using an immersion blender, blend until the mixture is very smooth.
  • Now it’s time to add the canola oil and blend again until the mixture is emulsified. Add more kala namak, more Dijon mustard or more lemon if you’d like. You could also add more water or more oil if preferred.
  • Pour the contents into a sealed jar and store in the refrigerator.
  • Serve along with our Vegan Tortilla de Patatas- Vegan Spanish Potato Omelette (Egg-Free) (recipe above). They are perfect together!
    Low-Fat & Low-Calorie Vegan Mayonnaise


Serving: 35gCalories: 27.6kcalCarbohydrates: 2.1gProtein: 0.8gFat: 1.8gSaturated Fat: 0.1gSodium: 70mgPotassium: 2mgFiber: 0.6gSugar: 0.2g
Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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  1. 5 stars
    I was using a popular commercial vegan mayo til I realized how many calories one tablespoon contains! This recipe is a lifesaver…literally! It’s a delicious alternative to store-bought brands and so much healthier.

    1. Thank you so much for your comment! So glad you’re enjoying our recipe 🙂

  2. 5 stars
    I absolutely love this recipe!

  3. 5 stars
    How long will this last in the refrigerator? Thank you.

    1. Hi Nikki,

      Sorry for the late reply! This vegan mayonnaise will last in the refrigerator for about 10 days.

  4. 5 stars
    Hi! Love your recipes. This is a wonderful substitute for mayonnaise when you’re on a diet or just want to eat healthier.

    I’m now a stalker on your blog because for the past few days you have provided me with the best tasting food! I just wanted to thank you for pulling all these recipes together into one place and sharing them. I’m very grateful.

  5. 5 stars
    We tried this out and it was absolutely amazing!!!!!!!

  6. 5 stars
    I’ve been trying to make mayonnaise for years and never turned out well and was always runny… this time I got the best mayo consistency… thank you… I have your book and have been following you for years.

  7. 5 stars
    This is soooooooo good! It’s smooth, creamy, and delicious. I plan on serving it with roasted vegetables tonight. Thank you for such a lovely recipe🙂

  8. 5 stars
    I think this vegan mayo is one of my most frequently used go-to recipes, I don’t even have to look at the recipe anymore to make it!

  9. 5 stars
    Thanks for this recipe! Healthy, super creamy and delicious!

  10. 5 stars
    Made it. Loved it. Homemade healthy mayo from now on.

  11. 5 stars
    This recipe is so useful! It is so easy to make and much healthier! I think I should stop buying mayonnaise at all…

  12. Hi, can I use a substitute for canola oil? Also do you know if this freezes well? Many thanks

    1. Hi Emma,

      You could use sunflower or corn oil to substitute the canola oil. We’ve never attempted to freeze this mayonnaise, sorry, I have no idea how that would work out!

  13. What is the measured size of the serving.

  14. Hey this looks great! I’m a bit confused about one step though: once you blend the soaked beans in water and squeeze out the ”bean milk”…do you just discard (or use in soup) the bean paste left in the cloth? Or is it going back in the recipe later?

    1. Hi Jack,

      Yes, discard the bean paste left in the cloth or reserve it for another use but it won’t be used in this recipe. Only the bean milk is needed to make the mayonnaise!

  15. Hi, the bean milk did not go custardy for me. I boiled it for around 40 minutes but it did not thicken. Not sure if you know why?

    1. Hi Devan,

      Oh wow, that has never happened to us and we’ve made this recipe so many times. Did you heat it along with the lemon zest? For us, the consistency has always changed to that one of a thick custard after 15-20 minutes simmering over medium heat, while continuously stirring. I’m sorry I can’t be of more help 🙁

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