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Perfectly thick, tangy, creamy vegan mayonnaise in just minutes using 5 ingredients. A healthy, delicious alternative made oil-free (no emulsification necessary)!
Table of contents
Is Mayonnaise Vegan?
Traditionally, mayonnaise is a classic condiment made with an emulsion of egg yolks, oil, and acid (like vinegar or lemon juice), so it isnโt vegan-friendly. However, while there are several vegan mayonnaise options on store shelves, itโs really easy (and inexpensive!) to make at home, 100% free from preservatives and additives.
In this vegan mayonnaise recipe, Iโve used the magic of silken tofu to mimic the perfectly thick, creamy, spreadable consistency of mayonnaise in the healthiest way possible. Itโs low-fat, high-protein, and we didnโt even add any oil to the recipe.
With the addition of simple pantry ingredients like lemon, vinegar, mustard, garlic, and salt, this tofu mayonnaise is bright, tangy, and packs plenty of flavor depth youโll love. Itโs also MUCH simpler to make, since we donโt have to emulsify anything.
Instead, just throw everything in a blender until smooth and creamy โ perfectly delicious tofu mayonnaise in just minutes, ready to dip, drizzle, and spread over everything – like fries and sweet potato fries, sandwiches, salads, and more.
Vegan Mayonnaise Ingredients
- Tofu: Use soft silken tofu (firm silken tofu in a pinch) but nothing firmer for the creamiest oil-free vegan mayonnaise. Refer to FAQs for a soy-free alternative.
- Dijon mustard: This adds a subtle depth and color to the homemade vegan mayonnaise. Regular yellow mustard works in a pinch.
- Lemon juice: Itโs best to use fresh lemon juice, though bottled will work.
- Apple cider vinegar: This adds depth to the โtang.โ White wine vinegar or rice vinegar also works.
- Garlic powder: While technically, this makes the recipe closer to a vegan garlic mayonnaise, we love the added flavor complexity. Adjust the amount to taste.
- Sea salt
Flavor Variations
- Kala Namak: (black salt) Add a tiny pinch of this ingredient for a more egg-like sulfur flavor to the vegan mayonnaise replacement.
- Sweetener: A tiny drizzle of maple or agave balances the flavors well.
- Oil: For a richer, silkier vegan mayo, drizzle in some oil while blending.
- Fresh herbs: i.e., parsley, chives, or dill.
- Pesto: Take herbiness further with 1-2 spoons of vegan pesto (green or red).
- Vegan truffle mayonnaise: Add just a few drops of truffle oil.
- Vegan sriracha mayo: Add sriracha to taste. Alternatively, make spicy vegan mayo with other hot sauce or a pinch of cayenne pepper.
- Chipotle vegan mayonnaise: Add some chipotle peppers in adobo sauce for a spicy, smoky flavor addition (perfect for Mexican and Tex-Mex dishes).
- Sweet chili mayonnaise: For a sweet and spicy vegan mayo.
How to Make Vegan Mayonnaise
- First, measure out all the ingredients and juice the lemon.
- Then, combine all the vegan mayonnaise ingredients in a food processor or blender and blend until smooth and creamy.
- Then, taste and adjust and on the ingredients to taste โ enjoy!
It will taste even better after a few hours when given time for the ingredients to meld.
Pro Recipe Notes
- Use silken tofu: This ensures the creamiest, most traditional mayo-like consistency without using an emulsion.
- If itโs too thick: Add some plant-based milk, just a spoonful at a time, to reach your desired consistency.
- Season to taste: After blending, give the tofu mayonnaise a taste and adjust any of the seasoning to your liking.
- Leave it to meld: You can technically use it immediately, but itโll taste even better after at least an hour of letting the flavors meld. Make it several hours (or overnight) in advance, when possible.
FAQs
While it depends entirely on the recipe, this is the healthiest vegan mayo recipe weโve ever tried. Not only is this an oil-free vegan mayonnaise, but by using tofu to mimic the creamy texture of mayo, itโs also low fat and high protein.
To make a recipe for vegan mayonnaise without soy, replace tofu with soaked (overnight in cold water or an hour in hot water) and blended ยฝ cup cashews or sunflower seeds + ยผ cup water.
Cashew mayonnaise is thick, creamy, and rich (since it contains the natural fats/oils from the nuts).
We donโt recommend freezing it, though, as the texture of silken tofu can change upon thawing and become grainy. If you try it, we recommend re-blending the vegan mayo for a few seconds.
Serving Suggestions
Enjoy using this tofu mayonnaise in probably all the ways you would the non-vegan version. Some of our favorite options include:
- Dipping (Fries, spring rolls, crispy wontons, cauli wings, fritters, etc.)
- Spreading over vegan sandwiches, burgers, and wraps
- Drizzled (over breakfast potatoes, sushi rolls, Mexican corn, etc.)
- Add it to other dips, sauces, and dressings
- Salads (like potato salad, pasta salad, chickpea โtunaโ salad, and coleslaw)
- Over tacos, burritos, and burrito bowls
Storage Instructions
Store the homemade vegan mayonnaise in an airtight container in the refrigerator for 5-7 days.
The sauce may slightly thicken in the fridge, so thin it with water/plant-based milk before serving, if needed.
More Vegan Sauce Recipes
- Vegan hollandaise sauce
- Dairy-free alfredo sauce
- Vegan Caesar dressing
- Tofu ricotta cheese
- Vegan chipotle sauce
- Creamy tomato tofu pasta sauce
Photos byย Alfonso Revilla
Healthy Vegan Mayonnaise [Oil-Free]
Equipment
Ingredients
- 1 (12-ounce) of soft silken tofu, drained
- 1 tablespoon of lemon juice, plus more to taste
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of garlic powder
- 1 ยฝ teaspoons of dijon mustard
- ยฝ teaspoon of salt
Instructions
- Place all of the ingredients in a food processor or a blender for one minute or until completely smooth. Taste and adjust the levels of the ingredients to taste.
- Store in the refrigerator in an airtight container for up to a week.
Notes
- Use silken tofu: This ensures the creamiest, most traditional mayo-like consistency without using an emulsion.
- If itโs too thick: Add some plant-based milk, just a spoonful at a time, to reach your desired consistency.
- Season to taste: After blending, give the tofu mayonnaise a taste and adjust any of the seasoning to your liking.
- Leave it to meld: You can technically use it immediately, but itโll taste even better after at least an hour of letting the flavors meld. Make it several hours (or overnight) in advance, when possible.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
hello ๐
first thank you for sharing this recipe. I was wondering could I substitute the lemon for something else? (unfortunately I’m allergic) cheers again
We at PBOAB haven’t tried out a sub yet for lemon so can’t guarantee the results. Although, I’m wondering if you can sub for lime to get a similar taste. Let us know how it turns out if you end up giving it a try ๐
Toni this was fantastic! I have tried making other vegan mayo recipes from other vegan sites and just did not turn out as good as this one. Great flavor and will go great with my veggie sandwiches for work lunches this week. Thank you for sharing all your wonderful and economical recipes!
Agreed! It’s such a fantastic mayo recipe! So glad you enjoyed it! ๐
Thanks for this, no more expensive store bought!
Right?! So easy to whip up too!
Itโs so easy to make this mayo! Added protein bonus too! And of course delicious.
Right?! So easy you don’t have to buy any store-bought versions anymore!
So awesome compared to store-bought!