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.
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
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.
If you like spicy, try my Spicy Vegan Mayo version of this recipe. It really adds a kick.