The most logical silken tofu replacement would be blended soaked raw nuts, a mild tasting nut (many use cashews, pine nuts, macadamias and maybe brazil nuts or almonds, preferably without skins). Another idea I had maybe would be to use blended coconut meat from a young coconut.

But if you’re trying to avoid fat you may have to be a bit more creative. Bryanna Clark Grogan has another low fat mayo that uses soy milk as a base and is thickened with cornstarch. Maybe you could try that but with a soy free dairy free milk instead.

I’ve had some success using pureed mild tasting white beans as a ‘creamy’ substitute in dishes like lasagna and soup – though I usually add a small amount of oil or ground nuts but if you are used to low fat eating then it probably isn’t necessary. Bryanna has also made a lemon curd using pureed parsnip as a base – so I think that using pureed white vegetables is another possibility (I often sneak pureed pealed cooked zucchini or cauliflower into my kids mac n cheese).

These ideas take a lot of trial and error – some things may work for some recipes and not for others. Best of luck (by the way both the recipes I referred to can be found on Bryanna Clark Grogan’s vegan feast kitchen blog.)