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.
Servings: 32 Tbsp
Calories: 7kcal
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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
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.
This article, Easy Tofu Recipes, has more information on the different types of tofu and how to use them.
Tips & Substitutions
- 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
Serving: 1tablespoon | Calories: 7kcal | Protein: 0.7g | Fat: 0.3g | Sodium: 33mg | Sugar: 0.1g