Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Vegenaise) made without nuts or unhealthy “seed oils” Healthy, easy, and flavorful! 

Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Veganaise)! Healthy, easy and flavorful! #veganmayo #vegan #mayo #healthymayo #tofu #cleaneating #plantbased #eatclean

Here’s a simple easy recipe for vegan mayo that is made with low-fat, silken tofu.  Creamy, flavorful and delicious it’s hard to believe it’s totally egg-free.  Use this simple base for making your own versions, adding fresh herbs or spices to create different flavor profiles.

Why I love this recipe is that most commercially made Mayos, vegan or non-vegan, are made with harmful seed oils (canola, soy, corn, safflower, sunflower, etc) which cause inflammation in our bodies because of the way they are processed at high heat. This recipe allows me to create creamy vegan mayo with my choice of oil – olive or avocado.

How to make vegan tofu:

  • Place ingredients in a blender.
  • Blend until silky smooth.
  • Store in a jar in the fridge for up to two weeks.

 

Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Veganaise)! Healthy, easy and flavorful! #veganmayo #vegan #mayo #healthymayo #tofu #cleaneating #plantbased #eatclean

What tofu to use in Vegan Mayo?

Use Silken Tofu like Mori-Nu Silken Tofu who offers an organic and Non-GMO version. This can be found in the natural foods section of your grocery store ( it is not refrigerated!) or sometimes in the Asian section. Either firm or extra firm will work great. Not this is different from regular tofu in that when blended it gets silky smooth.

Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Veganaise)! Healthy, easy and flavorful! #veganmayo #vegan #mayo #healthymayo #tofu #cleaneating #plantbased #eatclean

Place the silken tofu, olive oil, salt and vinegar in the blender and blend until creamy and smooth, scraping down sides as needed.

Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Veganaise)! Healthy, easy and flavorful! #veganmayo #vegan #mayo #healthymayo #tofu #cleaneating #plantbased #eatclean

Using vinegar helps extend the life of the vegan mayo and this can be stored for up to 2 weeks in the fridge.

Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Veganaise)! Healthy, easy and flavorful! #veganmayo #vegan #mayo #healthymayo #tofu #cleaneating #plantbased #eatclean

Use the vegan mayonnaise how you would regular mayo – in sandwiches or wraps or to add creaminess to dressings.

Variations of Vegan Mayo:

  • Pesto: Add 1/4 cup fresh basil and a garlic clove ( or a couple tablespoons of pesto)
  • Chipotle mayo: add chipotle ( use adobo sauce or ground chipotle), cumin, coriander.
  • Mexican: Add cilantro and lime to taste.
  • Spring Herbs: Add fresh dill and tarragon and 1 scallion

Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Veganaise)! Healthy, easy and flavorful! #veganmayo #vegan #mayo #healthymayo #tofu #cleaneating #plantbased #eatclean

Hope you enjoy using this Vegan Mayo! It comes in super handy and we try to always have it on hand.

Sylvia

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Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Veganaise)! Healthy, easy and flavorful! #veganmayo #vegan #mayo #healthymayo #tofu #cleaneating #plantbased #eatclean

Vegan Mayo Recipe

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 1 ½ cups 1x
  • Category: sauce, condiment, vegan,
  • Method: blended
  • Cuisine: american

Description

Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Vegenaise)! Healthy, easy and flavorful! See notes for all the variations! Basil Aioli, Cilantro Aioli, Sriracha Aioli!


Ingredients

Scale

optional additions to taste: (see notes) black pepper, fresh herbs or dry herbs, pesto, harissa paste, garlic powder, onion powder, spices of your choosing. FYI using fresh herbs and fresh garlic will shorten its life  (down to 3-4 days)  but are really tasty options too!


Instructions

Place silken tofu, oil, water, apple cider vinegar, salt and optional mustard in a blender and blend until smooth, starting sloww and increasing speed, scraping down sides as needed. Feel free to add a tablespoon or two of water to get motor running, especially if using extra firm tofu.

Store in a sealable jar.

Enjoy as you would mayo.

This will keep 2-3 weeks in the fridge if using vinegar.


Notes

Tasty Variations!

Basil Aioli:

Swap out lemon juice for the vinegar, add a clove of garlic, and a handful of basil leaves.  Blend until smooth

Cilantro Aioli: Add ¼ cup fresh cilantro, a sliced of jalepeno, one garlic clove and lime instaead of vinegar for a Mexican version.

Sriracha Aioli Add a few tablespoons of Sriracha ( to taste ) for Sriracha Mayo.

Asian Mayo: Add 2 tablespoons chili paste ( sambal oelek), 1 tablespoon fresh minced ginger,  and a little 2 tablespoons rice vinegar and 1 teaspoon honey for an Asian Style Mayo

If not using vinegar, and adding herbs or garlic, store in the fridge- this will keep up to 4 days. Vinegar extends shelf life.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 38
  • Sugar: 0.1 g
  • Sodium: 97.7 mg
  • Fat: 3.3 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 0.5 g
  • Fiber: 0.1 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg

Keywords: vegan mayo, vegan mayonnaise, vegan aioli, how to make vegan mayo, vegan mayo not nuts, vegan mayo tofu, vegan mayo recipe, easy vegan mayo, best vegan mayo,

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  1. I was making this for a picnic salad for vegan friends. The flavor is good but it was too runny to use for a salad for wraps. It would work well for a salad dressing though and I will probably use it for that.

    1. Sorry about that- did you use extra firm silken tofu? It thickens when refrigerated, so I like to make it ahead. 🙂

  2. This is a lifesaver! I use this in so many things- love how adaptable it is.

  3. Thank you! I was making veg blt’s and gazpacho and only at the last minute did i see someone ate almost all the mayo! I used reg extra firm tofu, apple cider vinegar, and sea salt, but in the end gave it a squeeze of lemon juice. I really needed this recipe in my life!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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