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!
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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’m the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I’m passionate about sharing healthy recipes and tips to help others care well for their health and the bodies God has given us. I’m so glad you’re here! Read More…
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!
which is best SOFT or FIRM Silken Tofu
Hi Roberta- I use soft silken tofu for this recipe.
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.
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 make this recipe all the time and we love 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!
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!
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
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.
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.
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.
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.
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.
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!
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.