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Vegan Mayo Recipe

April 24, 2021 By florentina 1 Comment

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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.
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vegan tofu mayo
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Vegan Mayo

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!

Ingredients Notes

  • 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 – for a little tang, it’s what 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.
creamy vegan mayo with silken tofu
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Recipe Tips + FAQ

  • How to thicken mayo? – 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 plant-based mayo? – Use it in anything from dressing a veggie potato salad, macaroni salad to coleslaw, as a sandwich spread, vegan no tuna sandwich, spinach + artichoke dip, vegan egg salad + this mashed potato salad.

How to Make Vegan Mayo

  1. Blend – Add the tofu, dijon, olive oil, vinegar and spices to a powerful blender and process until silky smooth.
  2. 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 as it sits in the fridge.
Best Vegan Mayo
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Vegan Condiments

  • Vegan Aioli
  • Vegan Caesar
  • Cashew Queso
  • Vegan Tzatziki Sauce
  • Sun Dried Tomato Pesto
  • Mango Avocado Sauce
  • Red Salsa
  • Mango Basil Sauce.
vegan tofu mayo
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Vegan Mayo

The Best Vegan Tofu Mayo recipe ready in 5 minutes that checks all the boxes you expect from the finest homemade mayo.
Course Sauce
Cuisine American
Keyword plant based, vegan mayo, vegan recipes
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 people
Calories 90kcal
Author Florentina

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
US Customary - Metric

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).
    14 oz organic silken tofu, 1.5 Tbsp dijon mustard, 1 Tbsp apple cider vinegar, 3/4 tsp Kala Namak salt, 1 tsp onion powder, 1/4 tsp turmeric, 1/4 cup extra virgin olive oil
  • 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 the 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. 
  • Can you freeze this 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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Filed Under: Gluten Free, Plant-Based, Sauces, Tofu, Vegan Recipes

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

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