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!
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.
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.
Place the silken 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.
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
Hope you enjoy using this Vegan Mayo! It comes in super handy and we try to always have it on hand.
Print
Vegan Mayo Recipe
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 1 ½ cups
- Category: sauce, condiment, vegan,
- Method: blended
- Cuisine: american
Description
Ingredients
- 1 package silken tofu, firm
- 3 tablespoons olive oil or avocado oil (use 2 tablespoons for lower fat and add 1-2 tablespoons water)
- 2 tablespoons apple cider vinegar (you can also use lemon juice, or lime juice, but vinegar will preserve this longer-)
- 1-2 tablespoons water
- scant 1/2 teaspoon kosher salt
- 1/2 teaspoon dijon mustard (optional)
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
Delicious! I enjoyed it on the vegan chickpea salad sandwich, as well as on a leafy green salad with some olive oil and fresh cracked pepper. I also added it to your lemony potato and pea salad! So good 😊 thank you!!!
All sounds yummy!
So good!
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.
Sorry about that- did you use extra firm silken tofu? It thickens when refrigerated, so I like to make it ahead. 🙂
Sorry can i just check if i use lemon juice instead & add in dry herbs how long can this mayo last?
With lemon juice, 4-5 days?
Perfect, Hugs and Kisses!
This is a lifesaver! I use this in so many things- love how adaptable it is.
So easy and delicious! Added garlic and onion powder.
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!
How many grams of tofu? 1 packet could be 125 or 250 grams and in some instances even more.
12.3 ounces, 349 grams