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Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Veganaise)! Healthy, easy and flavorful! #veganmayo #vegan #mayo #healthymayo #tofu #cleaneating #plantbased #eatclean

Vegan Mayo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 1 ½ cups 1x
  • Category: sauce, condiment, vegan,
  • Method: blended
  • Cuisine: american


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 or avocado oil (use 2 tablespoons for lower fat and add 12 tablespoons water)
  • 2 tablespoons apple cider vinegar (you can also use lemon juice, or lime juice, but vinegar will preserve this longer-)
  • 12 tablespoons water
  • scant 1/2 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.


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.


  • 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