7 Best Vegan Mayo Recipes (oil-free)

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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!

small glass jar with vegan mayo being spooned out. dipping down side of jar.

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
  • Cashews
  • Aquafaba (chickpea brine)
  • Avocado
vegan mayo ingredients labels on countertop, tofu, mustard, salt, cane sugar, vinegar

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.

  1. 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.
  2. 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.
  3. 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.

blender filled with vegan mayonnaise

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.

Add-in options

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.

white bowl of spicy vegan mayo with hot sauce and a tomato sandwich and salt and pepper shakers

Related 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!

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 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!

vegan mayo in glass jar with tomatoes in background on wooden table
4.47 from 220 votes

BEST Vegan Mayo

This easy low-fat Vegan Mayonnaise recipe requires only 5-minutes, 5-ingredients, and a blender to make! It is completely egg-free and dairy-free and oil-free.
Prep: 5 minutes
Total: 5 minutes
Servings: 32 Tbsp

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

Tips & Substitutions
  1. 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.
  2. 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!
  3. Thickness- This mayo does thicken up when it’s chilled in the refrigerator.
  4. Sweetener- Maple syrup can be substituted for the sweetener.
  5. Soy allergies- If you need soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.
  6. 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!
  7. Storage- In an air-tight container, this mayonnaise will last up to 10 days in the refrigerator. However, it does not freeze well.
  8. Freshness- The date on your tofu container can also be a determiner of how long it will last. Fresh tofu is better to use.
If you like spicy, try my Spicy Vegan Mayo version of this recipe. It really adds a kick.

Nutrition

Serving: 1tablespoon | Calories: 7kcal | Protein: 0.7g | Fat: 0.3g | Sodium: 33mg | Sugar: 0.1g

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.

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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…

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4 Comments

  1. 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.

    1. 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!

  2. 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!

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