BEST Vegan Mayonnaise
Vegan Mayo made with tofu is creamy, delicious and can be used in any recipe that calls for regular mayonnaise. This eggless version is easy to make with just 5-ingredients.
Servings: 24
Calories: 20kcal
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
Oil: Use extra virgin olive oil or avocado oil. You can make oil-free mayo by omitting the oil and adding 2 tablespoons water and blend until desired consistency. It will be a bit less creamy, but still can be used to replace regular mayonnaise.
Nutrition
Calories: 20kcal | Carbohydrates: 0.03g | Protein: 0.02g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 53mg | Potassium: 2mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 0.3IU | Vitamin C: 0.002mg | Calcium: 0.4mg | Iron: 0.02mg