Easy Homemade Vegan Mayo
This easy low-fat Homemade Vegan Mayo 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 more nutritious recipes and meals!
How does vegan mayo taste?
I’ll be completely honest here and tell you that homemade vegan mayo doesn’t taste just like traditional mayo, but it has a flavor that is terrific. 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.
Is vegan mayonnaise healthy?
Store-bought vegan mayonnaise 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.
Soy has been found to have many nutritional benefits, so we include it as often as possible.
Ingredients needed to make vegan mayo
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 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 mayo
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 putting it on paper towels for 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 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.
- 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.
Vegan mayo 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)
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. 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 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.
Recipes made with vegan mayo
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!
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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!
Easy Vegan Mayo
Ingredients
- 1 package soft 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 tofu container and drain the water. I do this by putting it on paper towels for 10-15 minutes. If you're using 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.
- Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy.
- If you like a little spice, try my Spicy Vegan Mayo version of this recipe.
- Keeps in the refrigerator for about 10 days. This makes approximately 1 pint of mayo.
Equipment
Video
Notes
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. 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!
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…
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.
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’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.