- 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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