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.
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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…
Hi, how long will this keep please? Love the look of the recipe!
Hi Lel- This mayo keeps in an airtight container in the refrigerator for 7-10 days.
I only have lite firm silken tofu , would this work & could maple syrup be used or coconut sugar to sweeten ?
Thank you
Hi Aarti- Yes, silken tofu works great in this mayo recipe, and coconut sugar would be a good sub for the sweetener. Enjoy!
Can this be frozen
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.
This looks great! One question, is the silken tofu soft, firm, or extra firm? Thanks!
Hi Lesley- Any of those varieties of texture will work, but I usually get the firm.
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?
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.
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?
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.
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?
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.
You say reduced calorie. So what is the calorie content?
Hi Mindy- The nutrition information for each recipe can be found at the bottom of the recipe card in the orange section. This is the information on the mayo. Nutrition Information: YIELD: 32 SERVING SIZE: 1
Amount Per Serving: CALORIES: 6 TOTAL FAT: 0g SATURATED FAT: 0g TRANS FAT: 0g UNSATURATED FAT: 0g CHOLESTEROL: 0mg SODIUM: 30mg CARBOHYDRATES: 1g FIBER: 0gSUGAR: 1g PROTEIN: 0g
Thank you for presenting such a simple and useful recipe. It is great as it is. And, it can be used as a base or starting point for creamy sauces and dips.
Hi Carl- You are so right about using it as a base in dips and sauces. It’s my go-to for sure. Glad you like it!
Hi Terri,
I came across this recipe, as I wanted more options for making tofu mayo that tasted good. I’m not vegan so I made some with expeller pressed and naturally refined avocado oil but didn’t like the taste…but I love guacamole! So when I saw this recipe, I thought this might be worth a try…I haven’t made it yet but will very soon.
I have a couple of questions…would a few drops of liquid stevia work in this as a sweetener? In your nutrition info, one place says that the mayo has 11 calories and .4 grams fat…not sure if that is for 1 or 2 tablespoons. In another place the nutrition info says 6 calories, 0 grams fat, 30 mg sodium, 1 gram carb and 1 gram protein. Just wondering which info is correct…and if for 1 or 2 tablespoons.
Your journey to health is amazing….congrats! I’m going to be checking out more recipes on your site. 🙂
Thanks for all the great info!
Cary
(I’m in NC too….Union county!)
Hi Cary- This recipe makes approximately 2 cups, and a serving size is 1 tablespoon. With the tofu that I use, each serving is 7 calories, .3 fat, 33 grams sodium, 0.1 sugar, and 0.7 protein. Hope you enjoy it!
I make this recipe all the time and we love it.
This is super delicious and easy to make I was astounded at how good this tasted. Thanks for this simple and satisfying recipe!
Hi Alisa- Yay! So glad that you liked it. For the WIN!
I have made the mayonnaise several times. I use it on potato salad, as a sandwich spread and on a green salad. I made a corn casserole that called for mayonnaise and used this. It did not turn out well. I think just using it for cold dishes is better. It’s a great recipe.
which is best SOFT or FIRM Silken Tofu
Hi Roberta- I use soft silken tofu for this recipe.
Ummmm this stuff is amazing. I was completely floored at the taste. Our 2nd oldest son couldn’t believe it! He kept saying it tastes like Hellmans and kept tasting it. If you are eating plant based or just want a healthy mayo spread this is it!