This recipe for The BEST Vegan Mayo takes less than 5-minutes to make with just 5 ingredients. Tofu mayonnaise produces a creamy texture with delicious flavor that’s the perfect plant-based substitute for all your favorite recipes that call for traditional mayonnaise.
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Eggless mayo…yes, it’s a thing and it’s just the creamy condiment you’re looking for. This vegan version is a healthier option that tastes just like the real thing and can be used in any recipe that calls for regular mayonnaise.
Purists will tell you that eggless mayonnaise really can’t be compared to conventional mayo since egg yolks are crucial ingredient in mayonnaise. Fair…but this plant-based mayo has the same great taste as egg-based mayo, and can be used in all the same ways. As a sandwich spread, in your potato salad, to make vegan salad dressing, as the base for tartar sauce…you name it!
There are many vegan alternatives to regular mayo available in the grocery store. I know it sounds like a great option to buy a jar. Be sure to read the labels of brands like sir kensington, just mayo, best foods, or hellmann’s vegan mayo. You’ll find highly processed vegetable oils like high oleic sunflower oil, soybean oil or canola oil; ingredients like brown rice syrup, food starch or just egg ….even in the best vegan mayo brands. Primal kitchen has a relatively clean ingredient list, but it does contain eggs. Make your own vegan mayo if you want egg free mayonnaise….it’s easy, inexpensive and made with whole foods.
Why this Vegan Mayo is the BEST
- Healthy plant based alternative to regular mayo.
- EASY: 5 minutes and 5 ingredients
- Tasty: Thick and creamy….just like traditional mayonnaise
- Meal prep friendly: refrigerate for 2 weeks or freeze for 3 months.
- No nuts: some vegan mayonnaise recipes are made with cashews…but this tofu mayo recipe is nut-free and allergy friendly.
Ingredients and Substitutions
Notice how the main ingredients have no added sugar or processed vegetable oils. If you’re living a plant-based lifestyle, I know you look for ingredients that have health benefits rather than those that contribute towards disease and inflammation. I see you….
- Tofu: Some classic vegan mayo recipes call for cashews. I prefer this tofu mayonnaise recipe because it’s good for those with nut allergies, doesn’t need advance prep (soaking the cashews) and makes the creamiest mayo in just minutes.
- Apple Cider Vinegar: You could substitute white vinegar, unsweetened rice vinegar or lemon juice.
- Dijon Mustard: yellow mustard is a good substitute.
- Oil: I used extra virgin olive oil. Avocado oil would be a good sub. If you’re looking for oil-free vegan mayonnaise, skip the oil and use 1-2 Tablespoons water. It won’t emulsify as well, so some separation might occur when stored in the fridge, but you can easily re-mix…and it will still taste like mayo.
- Salt: For no-salt mayo, just skip it. You can also use a pinch of garlic or onion powder.
How to make it
You won’t believe how easy this recipe is to make. You can use a food processor, blender, or even an immersion blender.
Step 1: Take the tofu out of the water it’s stored in and transfer to a blender or food processor. If you’re using an immersion blender, make sure you have a large cup with high enough sides so there’s no splash over.
Step 2: Place full block of tofu, apple cider vinegar, mustard, olive oil and salt into container.
Step 3: Blend. Stick with it. It may take 30 seconds to get going.
If using a stick blender, have patience. This is what the process looks like and it’s ok.
Keep blending until everything has come together, emulsified, and a creamy mayonnaise has emerged.
Step 4: Look on the side of the container to be sure everything is uniformly incorporated. Scrape down the sides with a spatula. Blend for another minute if needed for best results.
Variations
Use this recipe for Vegan Mayo as a starting point to make these delicious flavored mayonnaise recipes.
- Vegan Chipotle Mayo: Add 2 Tablespoons taco seasoning + ½ teaspoon chipotle chili powder to recipe.
- Vegan Garlic Mayo: Use a microplane to zest 2 cloves garlic into blender with other ingredients and blend. You can also use 2 teaspoons garlic powder added to the recipe.
- Vegan Sriracha Mayonnaise: Stir in 2 teaspoons (or more) sriracha into the mayonnaise, depending on how spicy you like yours.
- The Vegan Sauce that Goes with Everything: You’re going to make this ALL THE TIME: 1 cup mayo, 2 tablespoon tomato paste, 1 tablespoon rice vinegar, 1 teaspoon paprika, 1 teaspoon garlic powder, 2 teaspoon honey or maple syrup,
What to do with Vegan Mayonnaise
- Spread on toast, add lettuce, sliced tomatoes and black pepper.
- Make chickpea tuna salad.
- Delicious roasted veggies: Cut up your favorite veggies, toss with tofu mayo, sprinkle on some dry ranch mix and roast in 425 degree oven for 20 minutes.
- Mix with some taco seasoning and drizzle on your tacos.
- Spread on quinoa veggie burgers, falafels or black bean burgers.
- Use in your favorite potato salad or pasta salad recipe.
- Use it in conjunction with my vegan sour cream recipe to make delicious dairy-free dips.
More Tofu Recipes
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📖 Recipe
BEST Vegan Mayonnaise
Equipment
Ingredients
- 1 14-oz pkg extra firm tofu drained
- ¼ cup olive oil extra virgin
- 2 tablespoon apple cider vinegar
- 2 teaspoon dijon mustard
- ½ teaspoon sea salt
Instructions
- Drain tofu. You don't need to press the water out. Transfer tofu to blender, food processor or tall container that can be used with an immersion blender.
- Also add olive oil, apple cider vinegar, dijon mustard and sea salt to container with the tofu. Blend until smooth and creamy. The olive oil will help the mayonnaise emulsify and create a creamy texture, just like traditional mayonnaise.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Mary
Only the second time I have ever tried making Vegan Mayo, first time was terrible. (Not your recipe) This time was a super success!! I made it with Silken Tofu as this is what I had in the frig. Tastes amazing, texture wonderful!! Making a Tempeh BLT today, can’t wait to use it!! Thanks Debra!!
Debra Klein
Fabulous.Thanks for stopping to let us know how well the Vegan Mayo Recipe worked out for you. Enjoy that sammie!