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Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Vegenaise)! Healthy, easy and flavorful!

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.

I like using Mori-Nu Silken Tofu because they offer 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.

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

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

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

Hope you enjoy using this Vegan Mayo!

Sylvia

Vegan Mayo Recipe

★★★★★ 5 from 2 reviews

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

Print Recipe

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

1 package silken tofu, firm
3 tablespoons olive oil (use 2 for lower fat and add 2 tablespoons water)
2 tablespoons apple cider vinegar (you can also use lemon juice, but vinegar will preserve this longer)
1–2 tablespoons water
scant ½ teaspoon kosher salt
1/2 teaspoon dijon mustard (optional)

optional additions to taste: ( see notes) black pepper, fresh or dry herbs, 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.

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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