Friday, June 5, 2009

Reduced Fat Almond Milk Mayonnaise

(pictured: Reduced fat mayo still hot, about to go into the refrigerator)

This recipe was an experiment for my friend Reiko who has a family member that is allergic to soy. Since I was experimenting with the milk I also decided to see how much I could reduce the fat without turning to agar. It was easy to cut the fat in half by adding the cornstarch for thickening. Next time I may try to add a little more cornstarch and see if I can reduce the fat a little further.

Reduced Fat Almond Milk Mayonnaise
Makes approximately 14 ounces or 27 tablespoons


1 cup of almond milk
1 1/2 tablespoons of cornstarch
¼ teaspoon of apple cider vinegar
¼ teaspoon of agave
½ teaspoon of kosher salt
1/8 teaspoon of dry mustard
10 tablespoons of canola oil


Combine the cold almond milk and cornstarch and whisk to thoroughly combine. Heat milk over low until the milk simmers and begins to thicken.

Put the milk and all the remaining ingredients in your blender and process until thick. Pour into a jar with a lid and refrigerate until needed. The mayo will thicken a little in the refrigerator.

Nutritional Information is per tablespoon:

Amount Per Serving
Calories - 51.91
Calories From Fat (91%)- 47.27

Total Fat - 5.34g
Saturated Fat - 0.4g
Cholesterol -0mg
Sodium - 39.44mg
Potassium - 10.81mg
Total Carbohydrates - 0.85g
Fiber - 0.06g
Sugar - 0.36g
Protein - 0.3g


If you are looking for a reduced fat mayonnaise without any unusual ingredients this is nice one. The flavor components are the same as for regular mayonnaise. The mouth feel is a little different due to reducing the fat per tablespoon by approximately half.

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