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5-Minute Vegan Mayonnaise Recipe

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.

vegan mayo in glass jar with tomatoes in background on wooden table

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!

We love this vegan mayo because it’s…

  • Simple
  • Saucy
  • Insanely satisfying
  • Requires no cooking
  • Tastes great on sandwiches & wraps
  • Goes well in other recipes like slaw and potato salad
  • Delicious!
homemade vegan mayonnaise in blue bowl on burlap

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Regular mayonnaise is not healthy

The recipes I had used for 35 years called for mayo, and that wouldn’t work anymore due to the eggs and oil. This was a very sad realization for me.

But did it have to be? I decided to search for a compliant, heart-healthy mayonnaise option that would allow these foods to continue to be a part of mine and my family’s life.

homemade vegan mayonnaise in blue bowl with tomato sandwich in background

Unfortunately, I quickly found out that store-bought mayo options–though they were vegan–were certainly not healthy. They contained lots of artery-clogging oil and loads of fat.

Then, I ran across a recipe from Dr. John McDougall‘s wife, Mary McDougall.  She had this Easy Vegan Mayo recipe that is egg-free and tastes delicious.

It requires only 5-minutes, 5-ingredients, and blender to make.

What is vegan mayonnaise made of?

Because regular mayonnaise includes ingredients with loads of saturated fat like eggs and oil, vegans can’t eat it. However, vegan mayo is made of wholesome ingredients like these make it a delicious mayo that vegans can eat

  • silken tofu
  • Dijon mustard
  • sweetener of your choice
  • salt
  • red wine vinegar or lemon juice

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

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

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.

tofu mayo in blender

This tasty, eggless vegan mayonnaise recipe has only 11 calories and (.4) grams of fat per tablespoon. And it’s loaded with protein!

*Original publish date December 14. 2015.

vegan homemade mayo in blue bowl

Great uses for vegan mayo

One of my first tests was to try it in my decades-old Southern potato salad recipe, and I was ecstatic that it worked perfectly! Not only that, but it was great in coleslaw and on tomato sandwiches (the ultimate test) too!

Another great use is a condiment for corn on the cob. Simply spread over freshly cooked corn, sprinkle with garlic powder, onion powder, and sea salt. Oh, so good!

Tips for making this recipe

This mayo does thicken up when it’s chilled in the refrigerator.

Maple syrup can be substituted for the agave if preferred.

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!

If you need a soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.

In an air-tight container, it will last up to 10 days in the refrigerator. However, it doesn’t freeze well.

vegan chocolate mousse. silken tofu mousse in white bowl on red mat
If making a 1/2 batch of mayo, use the other half of tofu to make this delicious Chocolate Mousse recipe in minutes.

Your Questions Answered:

Q: What is vegan mayo made of?

A: The main ingredient in this mayo is tofu along with salt, vinegar, sweetener, and Dijon mustard.

Q: Is tofu healthy?

A: Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.

This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This short video will explain the benefits of soy.

Q: Is vegan mayo healthier than regular mayo?

A: Yes, it is! Traditional mayo has 10 g fat, 94 calories, and 6 mg cholesterol per tablespoon. This vegan mayo has 1.5 g fat, 25 calories, and zero cholesterol per tablespoon.

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Recipes that use some vegan mayonnaise

photo collage of vegan sandwiches for pinterest
See all the Delicious Sandwiches this mayo is great on!
vegan mayo in glass jar with tomatoes in background on wooden table

Low-Fat Vegan Mayonnaise

Yield: 15
Prep Time: 5 minutes
Total Time: 5 minutes

I am from the Carolina's where potato salad, cole slaw, 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!

Ingredients

Instructions

  1. Open container and drain water. I do this by setting it on paper towels for about 10-15 minutes. 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. 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

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 15
Amount Per Serving: Calories: 25Total Fat: 1.5gCholesterol: 0mgCarbohydrates: .7gFiber: .4gSugar: .2gProtein: 2.9g

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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vegan meal delivery collage of 8 meals
Vegan Mayo photo collage for pinterest
vegan mayonnaise photo collage for pinterest
vegan mayonnaise photo collage for pinterest
Low-fat and Eggless Vegan Mayo
Delicious on sandwiches and wraps too.
Vegan Mayonnaise recipe in black bowl

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Deanna

Wednesday 21st of October 2020

Love your recipes! So hoping this is the mayo i’ve been hoping for! What do you think about using the black salt in this recipe?

Terri Edwards

Thursday 22nd of October 2020

Deanna- I think black salt would work great if you like that eggy flavor in mayo. It would be a nice little twist on it.

Angelica

Wednesday 21st of October 2020

Hi,

The nutrition info indicates 15 and I'm assuming this is 15 servings? If so, what is the amount of your serving -- 2 tablespoons or 3 tablespoons?

Terri Edwards

Wednesday 21st of October 2020

Hi Angelica- That's a really good question. This recipe makes approximately a pint, and there are 32 Tbsps in a pint, so the serving size would be around 2 Tbsps.

Micheline

Sunday 6th of September 2020

Hi, The type of tofu I have is Sol Cuisine and its Sprouted Tofu Extra Firm and could it be sweetened with maple syrup or date paste?

Terri Edwards

Tuesday 8th of September 2020

Hi Micheline- I think your tofu should work just fine. Maple syrup and date paste will give it a bit different taste and darken the color, but I think it's worth a try if that's what you have on hand. I hope it turns out great for you with the subs.

Lesley Reuter

Saturday 5th of September 2020

This looks great! One question, is the silken tofu soft, firm, or extra firm? Thanks!

Terri Edwards

Saturday 5th of September 2020

Hi Lesley- Any of those varieties of texture will work, but I usually get the firm.

Annette Brown

Monday 24th of August 2020

Can this be frozen

Terri Edwards

Tuesday 25th of August 2020

Hi Annette- I don't think this would freeze well at all due to the tofu. Tofu changes texture after being frozen. You could just make half of a batch instead of the whole recipe.