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
- 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
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.
- 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.
- 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.
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