Here are two more that I found by doing a search on the web. I will also add this link to replace the one that went missing. So you will be able to find it in the future in the Salad Dressings section of the Recipe Summary sticky.Mock Mayonnaise'http://www.make-stuff.com/cooking/mayonnaise.html
This mayonnaise recipe has only 18 calories per tablespoon and no cholesterol.
Yield is about 2 cups.
2 cups cold water
2 tbsp cornstarch
1/4 cup olive oil
1/4 cup white vinegar
1/4 cup plain low-fat yogurt
2 tsp yellow mustard
1 tsp horseradish
Whisk together water and cornstarch in a small saucepan. Stir continously over a medium heat until the mixture comes to a boil.
Continue stirring and boiling for 1-2 minutes or until the mixture is clear. Pour mixture into a bowl and whisk the remaining ingredients, in order listed. Whisk. Refrigerate in a tightly sealed container. Should keep about 2 weeks.
To spice up your tuna fish, mix in a smidgy of ketchup or red pepper sauce. For a sweeter "Miracle Whip"-like mixture, add in a tsp or two of sugar. Low Fat Mayonnaisehttp://vegweb.com/index.php?topic=7067.0
1/4 cup cashews
1 cup water
2 tablespoon corn starch
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 teaspoon lemon juice
2 teaspoon rice syrup
1 tablespoon apple cider vinegar
2 tablespoon canola or veg. oil (olive oil doesn't work as well)
Blend together until smooth the cashews, water, and corn starch. Pour into pan and heat until very thick. Place pan into ice bath to cool. Place plastic wrap right on the top of the mixture after slightly cooled. When thouroughly cooled, return to blender and add remaining ingredients. This sounds like a bit of work but is well worth it and tastes as close to veganaise as I've been able to come to it.