Vegan Mayo Recipe
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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.
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.
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
- 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 as it sits in the fridge.
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.
Print Recipe
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).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.Â
- 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
Servings: 8 people
Calories: 90kcal
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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?
Good but not great first time out. We made it with silken tofu. We thought it was a bit bland. So we added extra vinegar and mustard, used regular salt and added some sweetener.
Next time we will try using firm tofu and non-dairy milk.