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…
Have you ever tried making this terrific recipe with a hand-held mixer or immersion blender. I feel like so much gets wasted in the blender because it is so hard to get it all out. Also, I am hoping for an easier cleanup. Thanks
Using a hand mixer with this recipe should work just fine. Great idea!
Can this be used to make a ranch type dip? Do you have a recipe for it? Thanks
I certainly do have a ranch dip. Here’s the link: https://eatplant-based.com/cool-ranch-dressing-dip/.
Thank you for your help and recipes in getting started. I have a question though. When you say “silken tofu” got the mayonnaise, exactly what type of silken tofu do you mean? Firm? Extra firm? Extra soft? I see so many varieties of silken in our grocery now aside from the varieties for regular tofu. I’m totally confused when it comes to buying tofu! Thanks again.
I am so glad that you are getting started with plant-based nutrition. That’s great news!
Tofu can be a bit confusing, and maybe this article I wrote about the different kinds there are available and which recipes to use them in will help. https://eatplant-based.com/easy-tofu-recipes/
For the mayonnaise, I usually use the silken firm or extra firm in the shelf-stable box. Don’t worry, though, because it will be good no matter which type of tofu you use. Hope this helps!
Can you freeze the leftover mayo? I don’t think I could use it all in 10 days.
Lauren, I don’t think it would freeze well. A better option might be to only make half a batch. Maybe make Chocolate Mousse with the other half. Chocolate is always a great option! 🙂
I tried freezing a small amount and it was not really usable when thawed. I make half a batch and use the remaining tofu in a smoothie … 1/4 of the pkg at a time.
Yes, this is not a freezable recipe due to the tofu used in it. Making a 1/2 batch and using the rest in another recipe is a great idea. Chocolate Mousse is another terrific option for using up the other half.
@EatPlant-Based.com,
I would like to let everyone know that I often freeze part of the dressings/Mayo that I make with silken tofu. It does separate but if you just blend it up again it returns to the right consistency and tastes great. This also works for freezing soy milk.
The FIRST TIME I bought Silken Tofu was to make this recipe! It is so easy and can be used with some many things! I have made it many time since! Thank you Terri!
I think the Vegan Mayo is one of my most frequently used go-to recipes, I don’t even have to look at the recipe anymore to whip it up! So useful in so many ways! One of my favorite spin-offs is to use half the finished mayo and blend in a canned chipotle in adobo sauce, for super chipotle mayo!!! I can’t find the rating stars, but would give it this recipe a solid 5 stars – or 10!!!
I was using a popular commercial vegan mayo til i realized that one tablespoon contained 16 grams of fat! This recipe is a lifesaver…literally! It’s a delicious alternative to the store-bought brands.
I used Nasoya silken tofu and followed the recipe exactly.
It came out more like a smoothie than a mayonnaise – any ideas what I did wrong?
First make sure to drain the tofu well. When you refrigerate it, it will thicken right up.
I’m now a stalker on your blog because for the past few days you have provided me with the best tasting food! I made the broccoli salad yesterday and loved it….but the icing on the cake was the tofu mayo recipe that came with it. I used the leftover mayo mixed with a little spicy brown mustard and lots of chives and made a quick potato salad for lunch today. So, so good. I just wanted to thank you for pulling all these recipes together into one place and sharing them. I’m very grateful.
Mary
Mary, your words are so encouraging and much appreciated! I am happy that you found my blog and are enjoying the recipes. Thanks so much for taking the time to leave such positive feedback!
This is a wonderful substitute for Miracle Whip. I love it! Thank you for sharing. 🙂
This mayo gets a lot of thumbs-up in Food for Life classes as well. So glad that you like it, and thanks so much for commenting to let us know!
Hi! Love your recipes. What kind of silken tofu do you use? The kind I can get is in shelf-stable boxes and is not really surrounded by water the way regular tofu is. It’s quite creamy, not watery.
Janet, the shelf-stable tofu is what I use in this recipe as well as other recipes that need to be creamy, like my Chocolate Mousse. It is perfect for this mayo. Enjoy!
@EatPlant-Based.com, where in the grocery store do they put the shelf staple tofu? I’ve never seen anything but the refrigerator type. Thank you
Hi Laurie- Not all grocery stores carry it. Here in the Carolinas, I can find it at Ingles and it’s in the Asian food section. Good luck!
Newsletter, please.
Hi Shirley, it has been quite awhile since I published a regular newsletter; however, you can receive my bi-monthly posts by entering your email in the ‘Subscribe’ box under the Follow Us section on my blog. Thanks so much for following!
Heads up: the link now reads Soy and Oil Vegan Mayo (free is missing)!
Thank you! Got that fixed.
Do you really need the sweetener? Or can I leave it out? I am trying to get rid of all sugar.
I have never tried it without the sweetener before. I’m sure it would be a little sour, but you could give it a try. Maybe you could try a little date paste in it instead?
For easy cut/paste/print.
This tasty, eggless mayo has only 11 calories and 4/10ths (.4) grams of fat per Tablespoon. And it’s loaded with protein!
1 pound silken tofu
1 tablespoon healthy sweetener (I use sucanat unrefined sugar or agave nectar)
1 tablespoon red wine vinegar or fresh lemon juice
1 tablespoons Dijon mustard
¼ teaspoon fine sea salt
Remove water and drain tofu. I do this by setting it on a pile of paper towel, then squeezing out extra water.
Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy. Keeps in the refrigerator for about 2 weeks.
Recipe from Mary McDougall
What can be used to replace tofu. I can’t have soy.
Hi Llani,
There is a link to a soy-free mayo recipe toward the bottom of this recipe. I haven’t tried it, but it sounds good.
Hi. I don’t see a link to a soy free recipe.
It’s right above the picture of the blender and says, “If you need a soy-free mayo, try this recipe from Cooking with Plants.” I’ll also link it HERE. I hope you enjoy!
Firm or extra firm tofu, or does it matter?
Either one will work well in this recipe. You’re going to really like it!