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 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! If you love mayo like 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.
What is vegan mayo?
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 dressings and sauces.
Does vegan mayo taste good?
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.
Is vegan mayonnaise healthy?
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.
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 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 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 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.
Customizations and add-ins
The flavor of this recipe is already terrific but, if you want to add a little more, try some of these seasoning and spices. Also, be sure to try our spicy vegan mayo and wasabi mayo versions.
- 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. 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 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.
More vegan mayonnaise recipes
- Spicy Vegan Mayonnaise
- Wasabi Vegan Mayo
- 7 Delicious Vegan Mayo Recipes
Ways to use vegan mayonnaise
Vegan mayonnaise isn’t just for sandwiches and wraps! I use it to make broccoli salad, mashed potatoes, and potato salad as well as these recipes.
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!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from EatPlant-Based
BEST 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, drain, and press the water out. recently purchased this tofu press and absolutely love it. If you're using shelf-stable tofu (doesn't need refrigeration) you won't need to press it because it doesn't contain much water. 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.
- Keeps in the refrigerator for about 10 days. This makes approximately 1 pint of mayo.
Video
Notes
- 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 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…
Thanks so much for this easy vegan mayonnaise recipe Terri! It’s strange how so many people won’t eat soy (because it contains plant estrogens) yet they’re not concerned about dairy which contains bovine estrogens. Dr. Greger’s video is excellent!
❤️carmen
I am from the south as well – Georgia. I am looking forward to a delicious tomato sandwich. I didn’t eat one last year because I couldn’t find a mayo that had the right taste like Blue Plate or Duke’s. Saying all this to ask, what brand of Dijon mustard did you use in this recipe? They all taste so different. Thanks!
Oh, how I hope you enjoy this mayo on your tomato sandwiches as much as we do! As far as the Dijon, I really don’t have a particular brand that I use all the time. Often times it is the brand Aldi’s carries called Burman’s, but I don’t think it will make too much difference in this recipe. Enjoy!
Can you freeze this mayo?
Elaine, unfortunately freezing won’t work with this mayo. However, you can just make half a batch, so it can be used up quicker.
I would sub the sea salt with the black salt from Asian stores which has a strong sulfur aroma and really better emulates the traditional unhealthy version.
@Frank, I thought the same thing and today I made a similar recipe and I used the black salt, it is wonderful! really simulates mayo better. Gayle
I just made this omitting the sweetener as I prefer a tangy flavor. It is surprisingly delicious! This is my first time using silken tofu and the texture Is fantastic. Off to make the vegan egg salad … trying to find sandwich recipes that the husband will like. Thanks for posting this!
Wonderful! I’m so glad you like it. This mayo is something we keep in the refrigerator at all times at my house. There’s always something that could use a little healthy mayo! Maybe the sandwiches at this link would be some your husband would like. Thanks for the great feedback! https://eatplant-based.com/sandwiches-spreads/
Can I use regular firm tofu instead of silken tofu?
Hi Bette- You can, as long as it hasn’t been frozen. It might require adding just a little water to get it to mix in the blender but don’t add it until you see if it’s necessary.
Can you please put a weight on the tofu to be used? Tofu in Australia comes in different sizes.
Yes, I’ll add that information. 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. What sizes does tofu come in in Australia?
Quite tasty. Does this thicken at all after regrigeration?
Hi Donna- I’m so glad you like the mayonnaise. It does thicken a good bit after refrigeration. Thanks so much for letting me know you like it!
Can this be made with an immersion blender?
Hi Diana- Yes, an immersion blender would work well with this recipe. Great idea!
Hi Terri, I am newly vegan and also eating low fat due to diabetes? I just made your mayo and I must say I’m super happy with the taste. Mine is a bit runny, the package of tofu weighed only 300g and did not want to open another for that small difference in weight. I’m hoping it will thicken up a bit more in the fridge but even as is will be perfect for salads, baked potatoes, etc. Thanks so much for the awesome recipe.
Hi Sharon- I’m so glad you like the mayo. It is great with many other dishes as well. It will thicken up after refrigeration, so no worries there. Enjoy!
Let me start by saying I am not a fan of tofu, but last week our summer arrived with triple digit heat. It was a potato salad kind of day and the sweetish salad dressing I’d been using, while good, just didn’t appeal. I wanted real potato salad. Mayonnaise dressed potato salad. That was my first taste of your vegan mayonnaise Terri. My vegan life style has forever changed. I LOVE THIS STUFF! Thank you Terri!!!
Hi Shawns- Ha! I’m SO happy to help change your vegan lifestyle forever! This mayo is very useful to help twitch over many of the old recipes that you used to enjoy to be vegan. For me, it was potato salad, slaw, mashed potatoes, and others. Hope you find lots of great uses for it. Thanks so much for letting me know how much you like it!
What brand blender do you use? When I use my blender for this type recipe using tofu it all just sticks to the sides of the blender and doesn’t turn creamy
Hi Anhela- I use a Vitamix blender and highly recommend them. Mine gets a workout every day.
Hello! I am transitioning to a minimal fat diet for health reasons. I am excited to find your recipe since I am a huge fan of mayo. My question is what type of silken tofu do you use? Extra firm, firm or soft? I live in an area where these items are not readily available so I will need to order them and I want to get the right product.
Blessings!
Hi Mary- I like to use the firm silken tofu for this recipe. I hope you enjoy it!
I have a tofu press. Would I want to use that first before putting it in the blender or do you need some of the water in the tofu? Also, if I make a half batch do you think I could use a half block of the tofu and just freeze the other half? I get that you can’t freeze the mayo once you made it up.
Hi Susan- If you are using the refrigerator-type tofu that is packed in a lot of water then using a tofu press would be okay. If a little more water is needed to get it to mix in the blender, then you can add a little bit at that time. The shelf-stable tofu in a box won’t need to be drained at all because there is so little water used in packing. And, sure, you could make a half batch and freeze the rest of the tofu for a stir fry or something later.
This mayo tastes great but mine only made less than half pint and you’ve put it should be one pint. Do you have any idea why please?
Hi Heather- Tofu comes in different sized packages. For instance, right now, I have the shelf-stable type in my cabinet that is 12 oz, and I also have the cold-packed type in my refrigerator that is a little over 14 oz. There will be variations with different brands as well. The amount of mayo made in this recipe will all depend on the size of your block of tofu. Just for a little guidance, there are 16 ounces in a pint, so your batch that made less than a pint would’ve had to have been a block of tofu that was less than 8 oz. Hope this helps.
I made this because I liked the simplicity of the ingredients. It came together in minutes and is very tasty! Coleslaw tonight, potato salad tomorrow! Thank you very much for an excellent recipe! ??