Easy Homemade Vegan Mayonnaise

This easy low-fat Vegan Mayonnaise recipe requires only 5-minutes, 5 ingredients, and a blender to make! It is completely egg-free, dairy-free, and oil-free.

I am from the Carolinas where potato salad, coleslaw, and tomato sandwiches are necessary meal staples. This was a real issue for me after switching to a plant-based lifestyle because you know what all these foods require right? Mayonnaise!

That’s why I am so excited about this healthier homemade vegan mayo recipe. It can be used for everything you use traditional mayonnaise for to make healthier recipes and meals!

I’ll be completely honest here and tell you that it doesn’t taste just like traditional mayo, but it has a flavor that is terrific. I promise!

Ingredients needed

Homemade vegan mayo is made of wholesome ingredients that make it a delicious and much healthier option than traditional mayonnaise.

• 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 definitely adds the necessary flavor.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How to make vegan mayonnaise

This recipe is one of the easiest you’ll ever make. It really takes only minutes in your blender or food processor.

Open the tofu container and drain the water it’s been packed in. I do this by setting it on paper towels for about 10-15 minutes.

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 tofu will definitely need to be drained and allowed to sit on a dishcloth or paper towels before use. This article, Easy Tofu Recipes, has more information on the different types of tofu and how to use them.

Simply put all the ingredients in a blender and blend until smooth. That’s it! Seriously!

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.

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.
• 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 a 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!

Flavor add-ins

The flavor of this recipe is already terrific but, if you want to add a little more, try some of these.

• Garlic powder
• Onion powder
• Italian seasoning
• Red pepper flakes, chipotle powder, or sriracha (to spice it up)

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.

Is vegan mayo healthy?

Store-bought vegan mayo tends to have an excessive amount of calories and fat, unfortunately. But making your own homemade version using this recipe is a perfect substitution because it’s made with only wholesome ingredients.

Recipes made with vegan mayo

• Chipotle Ranch Dressing
• Country Cole Slaw
• Loaded Potato Skin Bites

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Continue to Content

Easy Homemade Vegan Mayonnaise

Yield: 32 Tbsp

Prep Time: 5 minutes

Total Time: 5 minutes

This easy low-fat Vegan Mayonnaise recipe requires only 5-minutes, 5-ingredients, and a blender to make! It is completely egg-free and dairy-free and oil-free.

Print

Ingredients

• 1 package silken tofu
• 1 tablespoon healthy sweetener, I use sucanat unrefined sugar or agave nectar
• 1 tablespoon red wine vinegar or fresh lemon juice
• 1 tablespoon Dijon mustard
• ¼ teaspoon fine sea salt

Instructions

1. Open the tofu container and drain the water. I do this by setting it on paper towels for about 10-15 minutes. If you're using the shelf-stable tofu (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 tofu will definitely need to be drained and allowed to sit on a dishcloth or paper towels before using. This article Easy Tofu Recipes has more information on the different types of tofu and how to use them.
2. Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy.
3. Keeps in the refrigerator for about 10 days. This makes approximately 1 pint of mayo.

Notes

Tips & Substitutions

1. 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.
2. Thickness- This mayo does thicken up when it's chilled in the refrigerator.
3. Sweetener- Maple syrup can be substituted for the sweetener.
4. Soy allergies- If you need a soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.
5. 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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mori-Nu Tofu, Silken Style, Extra Firm, 12.3-Ounce Boxes (Pack of 3)
• 
  Pompeian Red Wine Vinegar, 16 oz
• 
  Vitamix 5200 Blender, Professional-Grade, 64 oz. Container, Black

Nutrition Information:

Yield: 32 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 7Total Fat: 0.3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 33mgCarbohydrates: 0gFiber: 0gSugar: .1gProtein: .7g

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.

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