Spicy Vegan Mayo
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.
Servings: 2 cups
Calories: 8kcal
Ingredients
- 1 package 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
- 1-2 tablespoons ground chili paste or sriracha more if you like it hot
Instructions
- Use a package of firm silken tofu (12-15 oz) for this recipe. I prefer the shelf-stable variety that is packed in very little water because it is the creamiest available. Even when using the firm or extra firm block, the texture is perfect for sauces like this. If you are using shelf-stable tofu, which is found on grocery store shelves instead of in the refrigerator section, there is no need to drain the water before using it because there are literally only a few drops when you open the carton.
- On the other hand, if you are using the refrigerator-type of tofu, be sure you have the softest texture available, and drain it before using. To do this, open the container and pour out the water it is packed in, then place the tofu block on a towel for a few minutes to release more of the water content before using.
- Place all of the ingredients into a blender or food processor and blend until you get a nice creamy texture. This usually takes about 1 minute or so. It will thicken up even more when chilled.
- IMPORTANT NOTE: Personally, I blend all of the ingredients except the hot sauce because this recipe makes almost 2 cups of mayo. That's a lot! I like to have the non-spicy version on hand for dips, coleslaw, and potato salad. Then, I can easily stir in the hot sauce for the spicy mayo right before using it on sandwiches and wraps.
Video
Notes
Tips & Variations:
- 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.
- Thickness- This vegan mayo does thicken up when it’s chilled in the refrigerator.
- Sweetener- Maple syrup can be substituted for the sweetener.
- Hot sauce- My personal preference is ground chili paste or sriracha. I think I like the chili paste best because it's a little thicker and chunkier, but either one will work well.
- Adjustments- Too sweet? reduce the amount of sweetener. Too salty? Add less salt or leave it out.
- 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 vegan 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.
- Storage- In an air-tight container, this mayonnaise will last up to 10 days in the refrigerator. However, it does not freeze well.
- Spread- On sandwiches and wraps, this recipe makes the best spread. Start with this Avocado Sandwich.
- Dip- Serve with cut fresh veggies like carrot sticks, bell pepper slices, and celery sticks.
- Salad Dressing- Dollop it over a fresh green salad to use as a dressing.
- Sushi- Serve alongside a plate of Vegan Sushi with or instead of wasabi.
- Charcuterie- For parties and entertaining, serve it on a vegan charcuterie board with crackers and fresh veggies.
Nutrition
Serving: 1tablespoon | Calories: 8kcal | Carbohydrates: 2g | Protein: 0.7g | Fat: 0.3g | Sodium: 33mg | Sugar: 0.1g