The Best Vegan Mayo recipe ready in 5 minutes that checks all the boxes you expect from the finest homemade mayo. Forget store bough, this dairy free Tofu Mayo is as legit as they get.
Plant based mayonnaise – a rich and silky spread, a super delicious emulsion made from tofu without the use of egg yolks or dairy. Quick and easy to make in the blender, cholesterol free and without a doubt a healthier choice!
What is in vegan mayo?
- Silken Tofu – gives the mayo its body and silkiness with a neutral flavor so you can build on the flavor with the spices. If a thicker spreadable mayo is desired make sure to use firm tofu + 1/4 cashew milk instead.
- Extra Virgin Olive Oil – for richness because let’s be honest mayo is all about that perfect fatty rich emulsion. If an oil-free version is desired I recommend our delicious aioli which is basically Italian mayo with a garlic base but uses avocado and cashews instead of oil and eggs.
- Eggy Salt aka Kala Namak – just a little eggy flavor for authenticity and to make things legit for someone like yours truly.
- Dijon mustard – this ads just a little tang and gives mayonnaise that classic taste but without overpowering everything else.
- Apple cider vinegar or lemon – acidity is very important to balance out the richness of the mayo and wake up the taste buds.
- Turmeric – for color, it’s totally optional but as someone who has grown up with homemade mayo that had the loveliest faint golden hue from egg yolk, I must insist on the visual here.
- Onion powder – for a little flavor boost because onion in any form makes everything more delicious.
- Herbs – totally optional but if you have any fresh dill or chives handy they will really compliment the mayo.
How to Make Vegan Mayo:
- Blend – Add the tofu, dijon, olive oil, vinegar and spices to a powerful blender and process until silky smooth.
- Season + Refrigerate – Adjust seasonings and transfer to a lidded container and refrigerate for a couple of hours before using. Keep in mind the mayo will get thicker in the fridge.
FAQ
- How to make vegan mayo thicker? – The recipe calls for silken tofu which yields the perfect creaminess and thickness to dress a classic potato salad. If a thicker and spreadable mayo is desired all you need to do is use a firm block of tofu instead of silken to which you’ll add 1/4 cup cashew milk.
- Can you freeze mayo?– I would not recommend freezing it as you’ll lose that lovely emulsion when defrosting. But there’s really no need to freeze it as you can whip up a perfect batch in less than 5 minutes and it can be stored in the fridge for up to a week. Do not keep at room temperature as it can definitely go bad.
- Which oil is best to use ? – Technically any neutral oil would work here. I’m in a committed relationship with cold pressed extra virgin olive oil but any oil you like will work here. Extra light olive oil is really neutral but I don’t mind the flavor of regular olive oil. Fat is fat so i made peace with that and enjoy a treat now and again.
- How to use tofu mayo? – Use it in anything from dressing a potato salad, macaroni salad to coleslaw, as a sandwich spread, vegan no tuna sandwich, spinach + artichoke dip and vegan egg salad.
Vegan Condiments:
Vegan Mayo
The Best Vegan Tofu Mayo recipe ready in 5 minutes that checks all the boxes you expect from the finest homemade mayo.
Servings 8 people
Calories 90kcal
Ingredients
- 14 oz organic silken tofu (use firm tofu + 1/4 cup cashew milk for a thick mayo)
- 1.5 Tbsp dijon mustard
- 1 Tbsp apple cider vinegar
- 3/4 tsp Kala Namak salt
- 1 tsp onion powder
- 1/4 tsp turmeric optional for color
- 1/4 cup extra virgin olive oil
Instructions
- Add the tofu, dijon, vinegar, olive oil, eggy salt, onion powder and turmeric to a powerful blender. Process on the smoothie setting until a silky smooth emulsion is achieved. (If using silken tofu there's no need to drain it).
- Adjust seasonings to taste with more salt and vinegar, transfer to a lidded jar and refrigerate until chilled. Keep in mind that the mayo is going to thicken some more as it sits in the fridge.
Notes
- How to make vegan mayo thicker? - The recipe calls for silken tofu which yields the perfect creaminess and thickness to dress a classic potato salad. If a thicker and spreadable mayo is desired all you need to do is use a firm block of tofu instead to which you’ll add 1/4 cup cashew milk.Â
- Can you freeze vegan mayo? - I would not recommend freezing it as you’ll lose that lovely emulsion when defrosting. But there’s really no need to freeze it as you can whip up a perfect batch in less than 5 minutes and it can be stored in the fridge for up to a week. Do not keep at room temperature as it can definitely go bad.
- Which oil is best to use ? - Technically any neutral oil would work here. I’m in a committed relationship with cold pressed extra virgin olive oil but any oil you like will work here. Extra light olive oil is really neutral but I don’t mind the flavor of regular olive oil. Fat is fat so i made peace with that and enjoy a treat now and again.
Nutrition
Calories: 90kcal | Carbohydrates: 2g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Environmental Information
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Hi, liking the idea of mixing just a moderate amount of oil with the tofu and I will use sunflower, my fave. I am not anti-oil but the vegan commercial mayos are way too rich for me any more. Point of clarification- how much is a serving size, I did not see it mentioned. A couple tablespoons?