7 Best Vegan Mayo Recipes (oil-free)
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 vegan dip recipes. One of my favorites is this dairy-free ranch sauce. That’s why it is awesome that there are so many healthy vegan varieties to try!
What is vegan mayo?
Traditional mayonnaise is usually made with eggs and oil, making it high in saturated fat and cholesterol. While it adds creaminess, it might not be the best choice for those looking to reduce fat or avoid animal products in their diet.
These vegan mayonnaise recipes, however, offer a much healthier alternative! Made with plant-based ingredients like tofu, avocado, or cashews, they’re lower in saturated fat and completely egg-free and perfect for adding a tangy touch to sandwiches, salads, dips, and even my vegan potato salad and this dairy-free, low-fat coleslaw.
Ingredients in different recipes
Vegan mayo can be made from several different ingredients as a base like tofu, aquafaba, or cashews. My favorite recipe is this vegan eggless mayo that is made with tofu. If you aren’t sure about the nutrition in tofu, I’m happy to say that soy is actually good for you.
Vegan mayonnaise base options include:
- Silken tofu
- Cashews
- Aquafaba (chickpea brine)
- Avocado
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.
Ways to use homemade vegan mayo
We keep homemade vegan mayo on hand at all times for sandwiches and wraps. It also makes it easy to whip together recipes like my creamy vegan broccoli salad, this dairy-free coleslaw, and our country plant-based potato salad.
I hope you enjoyed exploring this list of vegan mayonnaise recipes and found some inspiring new ways to use them! From sandwiches to salads, these plant-based options are perfect for adding a creamy, delicious touch to your favorite dishes.
Frequently Asked Questions
Yes, vegan mayo is generally healthier than traditional mayo since it’s free from cholesterol and often lower in saturated fats, making it a heart-friendly choice for sandwiches, dips, and more.
Homemade vegan mayo typically lasts about 5-7 days in the refrigerator. Be sure to store it in an airtight container and check for any changes in smell or texture before use.
Vegan mayo is versatile and can be used in sandwiches, wraps, salads, dressings, dips, and even as a base for creamy sauces—adding a delicious, dairy-free twist to any meal!
7 Easy Vegan Mayo Recipes
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 flavors for everything from sandwiches to sauces and dressings!
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!
Perfectly smooth and creamy, this vegan mayonnaise is everything it should be, plus it is healthy and delicious. A fabulous Whole Food Plant-Based recipe. Vegan, oil-free, refined sugar-free, gluten-free, no highly processed ingredients.
This Spicy Vegan Mayo is an excellent egg-free substitute for traditional mayonnaise. We use it on sandwiches, as a dip, and even as a salad dressing.
Vegan parmesan mayo is a delicious dairy-free way to liven up this creamy condiment. Try it on your veggie burgers, sandwiches, or in classic vegan potato salad.
Aquafaba mayo is creamy, tangy, and made with only 8 ingredients. This oil-free vegan mayo has half the calories of traditional mayonnaise yet still tastes luxuriously rich! Contains no soy, gluten, oil, coconut, or eggs.
This avocado mayo recipe is vegan, oil-free, and ready in 5 minutes! Just 3 ingredients for this all-natural flavorful mayonnaise substitute.
This plant-based wasabi mayo is good served as a dip for fries and veggies or as a spread for burgers and sandwiches. It is gluten-free, dairy-free, vegan, and oil-free!
Recipes That Use Vegan Mayonnaise
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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…
I made the best vegan mayo yesterday but substituted black salt for sea salt. It was fantastic! I spread it on toasted pita and added steamed veggies. Yum! Thank you for the recipe!
Amelia- Adding black salt is a terrific idea to give it a little eggy flavor. I’m so glad that you like the recipe!
Delicious and easy! This is repeater staple recipe in my kitchen. I prefer the tofu versions because the cashew version never feels really moist to my mouth and it has a slight graininess to it. I do sometimes add a small amount of soaked cashews to the tofu recipe. I adds richness without changing the basic smooth texture. I have found that the mayo lasts well over a week in the fridge. Good on sandwiches, potatoes, veggies and slightly diluted with plant milk and some herbs added, makes excellent salad dressing.
Satyavati- The tofu versions are my favorite too. I’m so glad that you like them! I always try to push the homemade mayo jar to the back of my refrigerator or put it in one of the veggie bins, and it sometimes last up to 2 weeks because it’s protected a little and in the coolest parts of the fridge. Thank you for that great feedback!