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!
- 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!
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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