Vegan Mayo Recipe

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 this helps!

Sylvia

Vegan Mayo Recipe

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

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

Scale 1x2x3x

Ingredients

• 1 package silken tofu, firm or extra firm
• 2 tablespoons olive oil ( optional, or sub water, but oil gives it better creamy  texture)
• scant ½ teaspoon kosher salt
• 1 tablespoon, plus one teaspoon apple cider vinegar ( you can also use lemon juice, but vinegar will preserve this longer)

optional additions to taste: black pepper, fresh or dry herbs, garlic powder, dijon mustard, spices of your choosing ( FYI using fresh herbs and fresh garlic will shorten it’s life, but are really tasty options too! )

Instructions

Pace all in a blender and blend until smooth, scraping down sides several times.

Store in a sealable jar.

Enjoy as you would mayo.

This will keep 2-3 weeks in the fridge if using vinegar and no fresh garlic or herbs.

Notes

Other variations;

Add ¼ -½ cup fresh basil leaves and 1 garlic clove, for “Basil Aioli”

Add ¼ cup fresh cilantro for a Mexican version.

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

Add a few tablespoons chili paste ( sambal oelek) and a little rice vinegar and honey for an Asian Style Mayo

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