If you love mayonnaise but want to eat a healthy plant-based lifestyle, have no fear because these easy vegan mayo recipes are creamy and delicious with amazing flavor for everything from sandwiches to sauces and dressings!
I have always loved mayo, even before we went plant-based many years ago. It makes the perfect spread for sandwiches and wraps and is a creamy base for many sauce and dip recipes. That’s why it is awesome that there are so many healthy vegan varieties to try!
Ingredients in vegan mayo
Vegan mayo can be made from several different ingredients and one of the most popular recipes includes tofu as a base and other ingredients like Dijon mustard, vinegar, sweetener, and salt. My favorite recipe is this vegan eggless mayo that is made with tofu. If you aren’t sure about the nutrition in tofu, soy is actually good for you.
Thankfully, there are many different ways to make plant-based mayo including with cashews, aquafaba (chickpea juice), and avocadoes.
Vegan mayonnaise base options include:
- Silken tofu
- Aquafaba (chickpea brine)
How to make vegan mayo
My favorite vegan mayo 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.
How to thicken vegan mayo
Most vegan mayo recipes are creamy and thick as soon as you make them, and they will certainly firm up even more after they have chilled in the refrigerator for a few hours or overnight. Be sure to store it in an airtight container in the refrigerator. A glass mason jar with a lid is perfect for storage.
The flavor of this recipe is already terrific but, if you want to add a little more, try some of these seasoning and spices.
- Garlic powder
- Onion powder
- Italian seasoning
- Smoked paprika
- Red pepper flakes, chipotle powder, or sriracha (to spice it up)
Delicious ways to use homemade vegan mayo
We keep homemade vegan mayo on hand at all times which makes it easy to whip together recipes like these.
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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BEST Vegan Mayo
- 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
- 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.
- 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.
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…