this vegan mayonnaise only takes 2 minutes and 5 ingredients to make! it is perfect for spreading on sandwiches, wraps, or anywhere else you want to use it.
the inspiration
I really love making all kinds of homemade substitutes. The big reason being a lot are disappearing from shelves. So, I do not want you to be nervous if one of your favorite products goes away. We can easily make so many things at home, and this vegan mayonnaise seriously couldn’t be any easier.
There are many vegan mayonnaise recipes online and I definitely did not invent the idea of a tofu mayo. However, I did try to keep my recipe as simple as possible, only 5 ingredients. I wanted it to be easy to make and come together fast, while still having nice flavor.
As a bit of a disclaimer I do not like vegan mayonnaise that much. I only use it for my sandwiches or wraps. However, this was delicious! It fully gives the mayo feel without having all the fat or regular mayo!
the ingredients
- Firm Tofu: for this vegan mayonnaise we want to use firm tofu. If you look online a lot of recipes will use all different tofu firmnesses. I like firm tofu for this because when blended it becomes creamy and thick, but not runny. In my opinion silken tofu in a block form becomes too thin when blended. We do not need to press the tofu either as we do want the liquid.
- Nutritional Yeast: this will add overall umami to the vegan mayonnaise. It also adds in some B vitamins and protein. You can leave it out or swap it for miso paste.
- Olive Oil: we do not need a lot of oil, only 1 tablespoon. However, it is important as it helps to enhance the overall texture of the vegan mayonnaise. I also prefer to use a light olive oil as it provides a better flavor. You can also use a neutral oil like avocado oil, canola oil, vegetable oil, sunflower oil, etc.
- Salt: we will add in a little salt to round out the flavor.
- Sugar: we will add in a little organic sugar to round out the flavor.
how to make the vegan mayonnaise
- Add all the ingredients plus 2 tablespoons of water to a high speed blender. You can also use an immersion blender if you prefer.
- Blend for 1 to 2 minutes until everything is smooth and creamy. You can taste and see if you want to adjust the amount of salt.
- Add into a jar and chill in the fridge for 1-2 hours before you use it. This lets it thicken up. Then, use how you want!
how to use the vegan mayonnaise
Once the vegan mayo has chilled in the fridge you can use it however you want. I like to use it on sandwiches of course. You can also use it on wraps. Also, you can use it in things like macaroni salad, potato salad, coleslaw, or vegan chicken salad. Really anywhere you want to use a mayo substitute this should work!
While, I haven’t tried it for baking I do think it would work totally fine as well. Here are some recipe ideas to use the vegan mayonnaise.
what else can I add to this recipe?
On it’s own the recipe is very simple. I meant it to be that way! But if you want to add in things to change the flavor a bit here are a few ideas. Also, just a note when you taste the vegan mayonnaise alone, it won’t taste too strong just like regular mayonnaise, but when you put it in or on something it will taste just like its supposed to.
- Garlic. Whether you want to add in a garlic clove for a strong flavor or garlic powder for a more mild flavor, you can make a vegan garlic mayo.
- Lemon Juice, Apple Cider Vinegar, or White Wine Vinegar. If you want to add a touch of acidity and tanginess, you can add in either lemon juice or vinegar. However, I don’t entirely feel it needs this,
- Spices. You can add in any spices you like to give a different flavor to the vegan mayo. This is the fun part about making a homemade mayo as you can really customize it.
- Yellow Mustard or Dijon Mustard. You can add in a small amount 1 to 2 teaspoons to the vegan mayonnaise to again slightly alter the flavor.
- Kala Namak aka Black Salt. Some people really want there to be a sulfuric, eggy taste to the vegan mayonnaise. So, if you want to add in a little you can. I personally do not.
do you know the history of mayonnaise?
I thought mayonnaise was American. However, I did some research. Mayonnaise has been around for centuries, with food historians tracing it back to France in the 1700s. One popular story says it was created after the French captured the Spanish port of Mahón in 1756, inspiring the name “mahonnaise,” which eventually became mayonnaise.
why you’ll love this vegan mayonnaise
I think you will love this recipe for a few reasons. The ingredients are very easy to find, the recipe comes together in just a few minutes, and it has a smooth creamy texture just like regular mayo.
We do not need to deal with any egg yolks or worry about emulsification. The process for making the vegan mayonnaise is extremely simple since we let a high-speed blender do all the work. An easy way to create a traditional condiment we all know.
It also has a lot less fat and calories compared to traditional mayonnaise. It actually has a slightly decent protein boost from the tofu and of course there is no cholesterol or trans fats. So, this isn’t just for anyone who is vegan, it is also great for people who need to watch their fat intake.
vegan mayonnaise faq
Is this recipe allergy friendly?
It does use tofu. It does not use any nuts or gluten. If you are allergic to soy, there are recipes online that use the liquid from a can of chickpeas, called aquafaba. You can definitely look those up and find something maybe better suited for you with that.
How do I store the vegan mayonnaise?
In an airtight container in the fridge for 1 to 2 weeks. I do always encourage you to smell and taste it after 1 week to make sure it still looks, tastes, and smells okay.
Can I freeze this?
No.
Can I use a food processor instead of a blender?
I do not recommending using a food processor over a high speed blender or even a regular blender. This is because the food processor won’t break everything down and make it smooth enough.
Can I use frozen tofu for this?
No. We want fresh tofu.
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Easy Vegan Mayonnaise
Equipment
Ingredients
- 6 ounces firm tofu
- 1 tablespoon light olive oil
- 1 teaspoon organic sugar
- ½ teaspoon salt
- ½ tablespoon nutritional yeast
- 2 tablespoons of water or more as needed to achieve texture
Instructions
- Add all the ingredients to a small high speed blender. I like the Ninja Smoothie Bowl Maker as it is small enough for sauces and condiments. You can also use an immersion blender if you prefer.
- Blend for 1 to 2 minutes until everything is smooth and creamy. If needed add in water 1 tablespoon at a time to help it turn thick and creamy, but not runny. Like traditional mayonnaise. You can taste and see if you want to adjust the amount of salt. However, this doesn’t taste as good until it is on a sandwich or wrap.
- Add into a jar and chill in the fridge for 1-2 hours before you use it. This lets it thicken up. Then, use how you want! You can use it right away but it won't be as thick so I do recommend allowing it time to thicken.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- This recipe will make approx 7.5 ounces/215g of vegan mayonnaise, with about 14 servings. 1 tablespoon is considered a serving.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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