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.
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.
- 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 ½ teaspoon kosher salt
- 1/2 teaspoon dijon mustard (optional)
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!
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.
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.
If not using vinegar, and adding herbs or garlic, store in the fridge- this will keep up to 4 days. Vinegar extends shelf life.
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