Best Substitutes for Light Mayonnaise
Light mayonnaise contains about 3-5g fat per tablespoon compared to regular mayo's 10-11g. It uses egg whites instead of whole eggs, plus water, vinegar, and stabilizers to mimic the creamy texture. The lower fat means it's less stable when heated and doesn't hold emulsions as well. When you substitute, you're looking to match three things: the creamy mouthfeel, the mild tangy flavor, and the binding power that holds salads together.
Best Overall Substitute
Greek yogurt at a 3:4 ratio (3/4 cup Greek yogurt for 1 cup light mayo). Plain, full-fat Greek yogurt has the closest texture and tang. It's thicker than light mayo, so thin with 1-2 teaspoons of lemon juice or water per 1/2 cup yogurt. Works in 90% of recipes without anyone noticing.
All Substitutes
Greek yogurt (plain, full-fat)
3:4 ratio (3/4 cup yogurt for 1 cup light mayo)Greek yogurt has similar protein content to light mayo but more tang. The thickness comes from straining, not fat, so it binds ingredients well. Full-fat versions (around 4-5g fat per serving) match light mayo's richness better than non-fat. Add 1 teaspoon lemon juice per 1/2 cup to brighten the flavor and thin slightly. The probiotics break down over time, so use within 3 days.
Regular mayonnaise (thinned)
3:4 ratio plus 2 tablespoons water per cupRegular mayo has 3x the fat of light mayo (about 10g vs 3g per tablespoon), so thin it with water or vinegar to reduce richness. Mix 3/4 cup regular mayo with 2-3 tablespoons water and whisk until smooth. The extra fat actually makes it more stable in recipes, and the flavor is nearly identical. You're essentially making light mayo from scratch.
Sour cream
1:1 ratioSour cream has similar fat content to light mayo (about 2-3g per tablespoon) and comparable tanginess. It's slightly thinner and more tart. The dairy proteins help bind ingredients like mayo does. Works best when mixed with 1 teaspoon Dijon mustard per 1/2 cup to add the slight eggy flavor that mayo provides. Breaks if heated above 180F.
Avocado (mashed)
1:1 ratio with lemon juiceRipe avocado mashed with 1 tablespoon lemon juice per avocado creates a creamy, neutral base. The fat content (about 4g per 2 tablespoons) sits between light and regular mayo. The fiber adds body that mimics mayo's thickness. Avocado browns within 4-6 hours, so add extra lemon juice (2 tablespoons total) and use immediately. Works best in green-friendly recipes.
Cottage cheese (blended)
3:4 ratio (puree until smooth)Small-curd cottage cheese blended until completely smooth creates a protein-rich substitute. Use 3/4 cup cottage cheese for 1 cup light mayo. Add 1 tablespoon lemon juice and 1/2 teaspoon salt to balance the mild flavor. The casein proteins bind ingredients well, and the fat content (1-4g per serving depending on type) matches light mayo. Blend for 60-90 seconds until no lumps remain.
Cashew cream
1:1 ratioSoak 1 cup raw cashews for 4 hours, then blend with 1/2 cup water until smooth. This creates a neutral, creamy base with about 3g fat per tablespoon. Add 1 tablespoon lemon juice and 1/2 teaspoon salt per cup. The natural oils emulsify well and don't separate like some dairy alternatives. Keeps for 5 days refrigerated and doesn't break when mixed with acidic ingredients.
Silken tofu (blended)
3:4 ratio with seasoningsBlend 3/4 cup silken tofu until completely smooth for each cup of light mayo needed. Add 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt to mimic mayo's flavor profile. The protein content binds ingredients, and the fat content (about 2g per serving) matches light mayo closely. Silken tofu has the smoothest texture of all tofu types. Blend for 90 seconds minimum.
Cream cheese (softened and thinned)
1:2 ratio cream cheese to water, equals original mayo amountSoften cream cheese to room temperature, then whisk with equal parts water until smooth. For 1 cup light mayo, use 1/2 cup cream cheese plus 1/2 cup water. Add 1 tablespoon lemon juice to cut the richness and add tang. The fat content ends up around 4-5g per tablespoon, slightly higher than light mayo but with excellent binding properties. Mix thoroughly to avoid lumps.
Tahini mixed with yogurt
1:1 ratio (half tahini, half yogurt)Mix equal parts tahini and plain yogurt for a nutty, creamy substitute. For 1 cup light mayo, use 1/2 cup each tahini and yogurt. Add 2 tablespoons lemon juice and 1/4 teaspoon salt. Tahini provides richness (about 8g fat per tablespoon) while yogurt adds tang and thins the texture. The sesame flavor is mild but noticeable. Works especially well in Mediterranean-inspired dishes.
How to Adjust Your Recipe
Light mayo breaks more easily than regular mayo when heated above 140F, so any substitute going into hot dishes should be added at the end or off heat. If your original recipe calls for light mayo in a warm application, choose Greek yogurt or sour cream and stir in gently. For cold salads, taste after 30 minutes since some substitutes (yogurt, sour cream) continue developing tang as they sit. When using avocado or blended options, prepare just before serving since texture changes over time.
When Not to Substitute
Commercial light mayo contains specific stabilizers that help it hold emulsions in factory-made dressings and sauces. Homemade substitutes won't replicate this in recipes like bottled ranch dressing or thousand island that rely on those stabilizers. Professional kitchen recipes calling for light mayo often depend on its exact fat-to-water ratio for portion control and consistent results. Baking recipes using mayo (yes, some cake recipes do this) need the exact emulsification properties.
Frequently Asked Questions
Can I heat Greek yogurt as a mayo substitute?
Greek yogurt curdles above 180F, so add it to hot dishes off the heat or stir into cooled ingredients. For warm applications like creamy soups, temper the yogurt first by mixing 2 tablespoons of the hot liquid into 1/2 cup yogurt, then add this mixture back to the pot. Never boil dishes containing yogurt substitutes.
How long do homemade mayo substitutes last?
Most dairy-based substitutes (Greek yogurt, sour cream, cottage cheese) last 3-5 days refrigerated when mixed into salads. Avocado-based substitutes turn brown within 4-6 hours despite lemon juice. Cashew cream keeps 5-7 days. Always smell and taste before using day-old substitutes since they develop stronger flavors over time.
Which substitute works best for chicken salad?
Greek yogurt mixed with 1 tablespoon Dijon mustard per cup gives the closest match. The mustard adds the slight egg flavor that mayo provides while the yogurt handles the creamy binding. Use full-fat yogurt (4-5g fat per serving) rather than non-fat for the best mouthfeel. Thin with 1-2 teaspoons water if needed.
Can I use these substitutes in store-bought dressing mixes?
Packet mixes designed for mayo work with most substitutes at a 1:1 ratio. Greek yogurt and sour cream work best since they have similar consistency. Avoid thin substitutes like thinned regular mayo since packet seasonings need thick bases to distribute properly. Mix thoroughly and let sit 15 minutes before serving for flavors to meld.
What substitute has the lowest calories?
Plain, non-fat Greek yogurt has about 15-20 calories per 2 tablespoons compared to light mayo's 50 calories. Silken tofu comes in second at about 25 calories per 2 tablespoons. Both need added lemon juice and salt to match mayo's flavor profile, which adds minimal calories (about 2-3 calories total).