Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.As I suspected, tofu mayonnaise is delicious.This will keep in the fridge for 2-3 days.Experiment with it in different dishes.If some liquid rises to the top, you can either discard it or mix it in again.Instead of pickled plum powder, you can decrease the rice vinegar by 1 tablespoon and add 1 tablespoon of pickled plum vinegar.Using [1 Tbsp rice vinegar +1 Tbsp pickled plum vinegar] is also yummy. Recipe by Mikikimiki

This is an essential condiment for those on a macrobiotic diet.Blend well in the mixer. It will keep in the fridge for about 1 week. Recipe by Macrobi chef

This is a healing recipe for my mother, who ignored her diabetes and suffered a stroke. The doctors told her she needed to be hospitalized and treated right away. However, thanks to the natural healing recipes and eating plan recommended by a leading natural foods expert, my mother is still alive and well today.This is a recipe that people who have illnesses related to blood problems or for diabetes.I am in the process of researching healthy mayonnaise substitutes for my mother, who used to be a major mayo addict who'd pour fat and preservative-laden store-bought mayonnaise on her rice before she became ill. Recipe by Mikikimiki

I wanted to come up with a healthy recipe for kabocha salad, and decided to go the macrobiotic route.If you can't be bothered to boil the kabocha, just microwave! (if you want to stick to macrobiotic guidelines then you shouldn't use a microwave!)Mash the kabocha until it reaches whatever consistency you like.If you're watching your oil intake, omit the olive oil or walnuts! Recipe by Marumitan

I learned this soy milk mayonnaise at my cooking class. I altered it to fit my taste. It's so delicious, creamy, and light without any egg yolk!You can adjust the ingredients if you keep the ratio of soy milk to oil around 1:2. Use any oil you like. You can substitute vinegar for lemon juice. You can omit the honey if you'd like your mayo tart. If you let the mayo rest for a while, the flavors will meld together. Recipe by Ruby fruits

You can make vegan mayonnaise using drained tofu.The recipe for drained tofu is here.https://cookpad.wasmer.app/us/recipes/10653934-how-to-drain-tofu?via=sidebar-recipesThis tofu mayonnaise can be used for various dishes.Please try!

This mixture becomes sour cream if you use lemon juice instead of vinegar. I was inspired to see what will happen if I used mild rice vinegar.You can drink the strained liquid as a tart juice! It's quite mild and pretty tasty! Recipe by Shizuko

This is part of a menu for a dietary regimen I use for my diabetic mother who is suffering from chronic strokes. The doctor said to admit her to hospital for treatment, but thanks to Yuriko Tojo's natural heath methods and food remedies, my mother is still living strong today.This is a recipe for diabetics and those who have to watch what goes into their blood.This is a slightly sour, delicious tofu mayonnaise. Although it contains oil, it's flax oil, so it's safe for those with dietary restrictions. For people without any particularly illness, I recommend trying out your own flavour combinations using garlic, grain mustard, mustard paste, vinegar, etc. Recipe by Mikikimiki

I'd been wanted to make a homemade mayonnaise to use it in a delicious potato salad or egg salad. I got a hand blender the other day, so I finally made it. I don't like the strong sourness in mayonnaise, so this recipe's taste is to my preference.You can use 2 tablespoons of either vinegar or lemon juice only also.You can use the egg beater, or a small blender instead of a hand blender. (It can be a lot of work, but you can use a whisk also.)Be sure to mix the oil at each addition or you may fail!! Recipe by Natsumi

Storebought mayonnaise is made with eggs full of antibiotics, preservatives, genetically modified oil, mysterious extracts and all kinds of puzzling ingredients. If you make your own mayonnaise, the only things you'll be eating are soy milk, oil, vinegar and salt. You won't need to eat a lot of things you never intended to.Tips for mixing this by hand instead of in a blender or food processor. Drizzle the oil in little by little, while you beat the mixture up from the center of your bowl in a circular motion.This mayonnaise keeps for 2 weeks, but if you always want to have it fresh, I think this amount is just about right. Recipe by pogue

Japanese mayo is a little more tangier than your ordinary Hellman's mayo. Freezing the egg not only pasteurizes the egg but also gives more power to emulsify the oil. Use good quality oil (avocado oil or light flavored olive oil) to make a healthy alternative to a store bought mayo.

I made cashew mayonnaise using powdered cashew nuts, as cashew nuts are quite expensive.Adjust the amount of lemon juice to your own taste.Cashew nut cheese Recipe by Mikikimiki