BEST Homemade Vegan Mayonnaise
This easy homemade Vegan Mayonnaise recipe is the perfect substitute for traditional mayo and is delicious on sandwiches, in sauces, and dressings. It is completely egg-free, dairy-free, and oil-free!
I am from the Carolinas where we use mayo in other recipes, and I am so glad to have this healthier alternative to make my dairy-free potato salad, vegan coleslaw, and these amazing avocado tomato sandwiches.
If you love mayo as I do, try our spicy vegan mayo and wasabi mayo as well, and we have a whole list of vegan mayo recipes for you to try.
Reasons you will love this eggless mayo
- Creamy and Delicious: You will love this vegan tofu mayo for its smooth, creamy texture and rich flavor which mimics traditional mayonnaise without any animal products.
- Healthy and Nutritious: Made with protein-rich tofu and wholesome ingredients, it is a healthier alternative to traditional mayo being lower in fat and calories.
- Easy to Make: This recipe is quick and simple to prepare, requiring just a handful of ingredients and minimal effort.
Ingredients you will need
Homemade vegan mayo is made of wholesome ingredients that make it a delicious and much healthier option than traditional mayo.
- Tofu- Silken tofu is the base for vegan mayo and makes it nice and creamy. Use the soft version.
- Mustard- Dijon mustard is the flavor of choice.
- Acid- Red wine vinegar or lemon juice are my choices, but other vinegar varieties work well too.
- Sweetener- I use a less refined sugar called sucanat, but other sweeteners work well too.
- Salt- It doesn’t take much but adds the necessary flavor.
Type of tofu to use
For this recipe, I like to use shelf-stable silken tofu that comes in a box and doesn’t need to be refrigerated. I have used the soft, firm, and extra firm varieties of this, and they all work well. They are packed in very little water and all of the textures are softer in texture.
If you are using the refrigerator-type of tofu found in the produce section, you will want the soft version because these are much firmer in texture and packed in a lot of water.
Tips & Substitutions
- Tofu- I’ve used a couple of different sizes–one 12 oz (340 grams) and the other 15 oz (425 grams)–with success. The small size difference didn’t cause any issues with flavor or taste.
- Chickpea tofu- A reader recently told me that she made this with chickpea tofu and it was a success. That is good information to know!
- Thickness- This mayo does thicken up when it’s chilled in the refrigerator.
- Sweetener- Maple syrup can be substituted for the sweetener.
- Soy allergies- If you need soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.
- Servings- A few people have told me that they don’t think they will be able to use the whole pint of this mayo within the 10 days that it will store well in the refrigerator. For them, I suggest making half of a batch. The other half of the tofu can be used in this Chocolate Tofu Mousse silken tofu recipe. Win-Win!
How to make vegan mayo
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Open the silken tofu container and drain the water it has been packed in. If you’re using shelf-stable tofu which doesn’t need refrigeration, you shouldn’t need to set it on paper towels because it isn’t packed with much water. However, the refrigerator-type soft tofu will need to be drained and allowed to sit on a dishcloth or a few paper towels before use. This article, Easy Tofu Recipes, has more information on the different types of tofu and how to use them.
STEP #2: Simply put all the ingredients in a blender and blend until smooth. This tasty, eggless vegan mayonnaise recipe has only 7 calories and (.4) grams of fat per tablespoon.
*Adapted from Mary McDougall’s Easy Vegan Mayo. Original publish date December 14. 2015.
Storage suggestions
In an air-tight container, this mayonnaise will last up to 10 days in the refrigerator. However, it does not freeze well. The date on your tofu container can also be a determiner of how long it will last. Fresh tofu is better to use.
Ways to use vegan mayonnaise
Vegan mayonnaise isn’t just for sandwiches and wraps! I use it to make healthy broccoli salad, vegan mashed potatoes, and dairy-free potato salad. It is even a main ingredient in many of my sauces like this chipotle vegan ranch dressing.
Frequently Asked Questions
Vegan mayonnaise is made from tofu, vinegar, dijon mustard, sweetener, and a pinch of salt. Unlike regular mayo, it doesn’t have any eggs or oil which makes it a much lower-fat and healthier option. Even though the ingredients are different, the taste is absolutely delicious and makes it a great option for vegan sandwiches and wraps as well as for dairy-free dressings and sauces.
Yes! I’ll be completely honest here and tell you that homemade vegan mayo doesn’t taste just like traditional mayo, but it has a terrific flavor. I promise! A few people have told me that it reminds them of how Hellmann’s mayo tastes. The great thing is that you can adjust the sweetness and saltiness by slightly tweaking the amount of each ingredient. If you like spicy, try my Spicy Vegan Mayo version of this recipe. It really adds a kick.
Unfortunately, store-bought vegan mayonnaise tends to have excessive calories and fat. But making your own homemade version using this recipe is a perfect substitution because it’s made with only wholesome ingredients like tofu and other seasonings. Soy has been found to have many nutritional benefits, so we include it as often as possible.
More Vegan Mayo Recipes
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BEST Vegan Mayo
Ingredients
- 1 12-14 oz package firm or extra firm silken tofu
- 1 tablespoon healthy sweetener pure cane, sucanat, maple syrup
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon fine sea salt
Instructions
- Open the silken tofu container and drain the water it has been packed in. If you're using shelf-stable tofu which doesn't need refrigeration, you shouldn't need to set it on paper towels because it isn't packed with much water. However, the refrigerator-type soft tofu will need to be drained and allowed to sit on a dishcloth or a few paper towels before use.
- Place all of the ingredients into a blender and process until smooth and creamy.
- Store in the refrigerator for up to10 days. This makes approximately 1 pint of mayo.
Video
Notes
- Chickpea tofu- A reader recently told me that she made this with chickpea tofu and it was a success. That is good information to know!
- Thickness- This mayo does thicken up when it's chilled in the refrigerator.
- Sweetener- Maple syrup can be substituted for the sweetener.
- Soy allergies- If you need soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.
- Servings- A few people have told me that they don't think they will be able to use the whole pint of this mayo within the 10 days that it will store well in the refrigerator. For them, I suggest making half of a batch. The other half of the tofu can be used in this Chocolate Mousse silken tofu recipe. Win-Win!
- Storage- In an air-tight container, this mayonnaise will last up to 10 days in the refrigerator. However, it does not freeze well.
- Freshness- The date on your tofu container can also be a determiner of how long it will last. Fresh tofu is better to use.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
This sounds great and I look forward to making it. The fact hst you made it in the PCRM Food for Life Class gives it added credibility. Unfortunately, I have 2 qt jars of Hellmans Plant based Mayo in my pantry. I’m going to make this anyway– I’m looking to lower the amount of oil in my diet and this is a good start. I like to dip my air fryer French fries in Mayo so I’m pleased to have an oil free recipe.
Teri…this is delicious! I can’t believe how much it tastes like the real thing. I’ve been using Hellman’s Plant-based Mayo since they came out with it but finally decided to try this and it’s so much better than theirs. THANK YOU for bringing wonderful mayo back into my life without the guilt 🙂
Lisa– I am so glad that you like it! Thank you for the great feedback.
OK, totally confused. Made this today and followed instructions to the letter. Result was very “drippy” (hoping it will thicken in fridge) and overly sweet. Actually, I thought it tasted just like I remember Miracle Whip from my childhood. But not mayo. I added kala namak and increased the Dijon to temper the sweetness. Closer to mayo. Then I doctored it up into a dipping sauce for my chicken tenders so it’s all good.
When I looked at the photo accompanying the recipe, it shows you used extra firm shelf stable silken tofu. But the recipe repeatedly advised soft silken tofu. So next time, I’m going with extra firm silken, eliminating the sweetener and using kala namak. Hopefully that will result in something closer to a Vegenaise than a Miracle Whip. Thanks for a good starter recipe though! I got out of my comfort zone in trying this!
Georgie- In the past, I have made this with both soft silken tofu and extra firm, and either one should work. Silken tofu is the shelf-stable type of tofu and doesn’t require refrigeration. It is packed with very little water and doesn’t need to be pressed. However, if you use the produce section tofu that requires refrigeration, it is packed with a lot of water and needs to be not only drained but also pressed for at least 30 minutes or more. On a regular basis, I lean towards the shelf-stable variety of tofu for sauces like this one. If your mayo turned out runny, it is because the tofu still had too much water in it and needed to be drained or pressed more. The good news is that it will still thicken up a little more after chilling in the refrigerator. The sweetness can easily be adjusted by reducing the amount of sweetener used. This recipe has well over 200 votes with nearly a 5-star rating, so I enourage others to give it a try and see what you think. We used to make it in the PCRM Food for Life classes that I taught, and it was always a hit.
So happy to have Mayo and still lower my cholesterol! Super easy to make – we keep it on hand for rollups especially. And we add a little to the balsamic vinegrette to thicken it a bit. Thank you!!
I’ve made this Mayo with refrigerated tofu and it’s always good but was wondering if the shelf stable works just as well.
Love your new Facebook videos.
Hi Reba- Yes, it does. I actually use the shelf-stable for this recipe and other sauces all the time because I prefer it. It’s just easier because the tofu doesn’t need to be drained or pressed because shelf-stable isn’t packed with much water.
This is my favorite mayo recipe. I make it often. I use maple syrup for the sweetener. Sometimes I take out about 1/2 cup of the mayo and add the juice of 1/2 a lemon and about 2 TBS of pickle relish. It is good with plant-based sandwiches and burgers.
I made this dressing today using silken tofu and maple syrup, was too sweet, so I added some apple cider vinegar, still sweet but tolerable. I like my dressing to be more tart. But it was easy to make in my Ninja.
Marj- The great thing about this recipe is that you can adjust the sweetness to your taste preferences. You could even leave out the sweetener completely if desired.