Healthy Vegan Mayonnaise [Oil-Free]

Perfectly thick, tangy, creamy vegan mayonnaise in just minutes using 5 ingredients. A healthy, delicious alternative made oil-free (no emulsification necessary)!

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 isn’t vegan-friendly. However, while there are several vegan mayonnaise options on store shelves, it’s really easy (and inexpensive!) to make at home, 100% free from preservatives and additives.

In this vegan mayonnaise recipe, I’ve used the magic of silken tofu to mimic the perfectly thick, creamy, spreadable consistency of mayonnaise in the healthiest way possible. It’s low-fat, high-protein, and we didn’t 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 you’ll love. It’s also MUCH simpler to make, since we don’t have to emulsify anything.

Instead, just throw everything in a blender until smooth and creamy – 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: It’s best to use fresh lemon juice, though bottled will work.
• Apple cider vinegar: This adds depth to the ‘tang.’ 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 – 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 it’s 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 it’ll taste even better after at least an hour of letting the flavors meld. Make it several hours (or overnight) in advance, when possible.

FAQs

We don’t 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 ‘tuna’ 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 by Alfonso Revilla