The only vegan mayo you'll ever need is ten minutes away: extra-firm silken tofu blended with extra virgin olive oil, cider vinegar or lemon, and Dijon mustard. It is creamy, scoopable, and endlessly adaptable — thicker for spreading, thinner for dressings. A pinch of turmeric is optional if you want the classic pale-yellow look.
The Only Vegan Mayo Recipe You’ll Ever Need
Craving a rich, creamy spread for your sandwiches, a luscious base for your salad dressings, or a dreamy dip? Look no further! If you’ve been underwhelmed by store-bought vegan mayo substitutes, it’s time to discover the magic of homemade. This Silken Tofu Vegannaise comes together faster than a trip to the grocery store and boasts a clean, delicious flavor you just can’t find in a jar. Prepare to be amazed by how simple ingredients transform into the most versatile condiment in your fridge!
Ingredients
• MAKES: Approx. 1 cupTIME: 10 minutes
• 6 ounces / 170g (6 oz) extra-firm silken tofu
• 1/4 cup / 60ml extra virgin olive oil
• 2 tablespoons / 30ml (1 fl oz) cider vinegar or freshly squeezed lemon juice
• 2 teaspoons / 10ml (0.3 fl oz) Dijon mustard
• 1/4 teaspoon (20 ml / 0.7 fl oz) salt, plus more to taste
• Pinch of ground turmeric, optional for color
Instructions
1. Combine all —silken tofu, olive oil, vinegar or lemon juice, Dijon mustard, salt, and optional turmeric—in a high-speed blender.2. Turn the blender to medium speed and blend for 1-2 minutes until the mixture is moving smoothly.3. Stop the blender and use a rubber spatula to scrape down the sides of the container, ensuring everything is incorporated.4. Resume blending on medium-high for a full 3 minutes. This extended blending time is the secret to achieving a perfectly creamy, airy consistency.5. Stop and scrape the sides one last time, then blend for one final minute until completely smooth.6. Taste and adjust seasoning, adding more salt if necessary. Serve immediately or transfer to a sealed jar and refrigerate for up to 5 days.
Nutritional Information
• Facts
• Serving Size: 1 tablespoon
• Calories: 45
• Fat: 4g
• Protein: 1g
• Carbohydrates: 0.5g
• Note: is an estimate and may vary based on used.
Pro Tips
• For a classic, mayonnaise-like flavor, use cider vinegar. For a brighter, fresher taste, opt for freshly squeezed lemon juice.
• Don’t skimp on the blending time! The extended blending is what whips air into the mixture, creating that perfectly light and creamy texture.
• For a thicker, more spreadable consistency, reduce the olive oil to 2 tablespoons (30 ml / 1 fl oz) and the vinegar or lemon juice to 1 tablespoon. (15 ml / 0.5 fl oz) You may need to scrape the sides more often.
• To create a sweeter, salad-dressing style mayo reminiscent of Miracle Whip, add 1 tablespoon (15 ml / 0.5 fl oz) of maple syrup or agave along with the other .
FAQ
Q: Can I use regular block tofu instead of silken
A: For the creamiest, smoothest result, it is essential to use silken tofu. Its soft, custard-like texture blends perfectly into a mayo-like consistency. Using regular firm or extra-firm block tofu will result in a grainy and much thicker texture that is not ideal for this recipe.
Q: How long does this homemade vegan mayo last
A: Store your silken tofu mayo in a sealed, airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days. The flavors may even meld and taste better on the second day.
Q: What are some easy flavor variations for this tofu mayo
A: This recipe is a perfect base for creativity. For a spicy kick, blend in a pinch of cayenne or a chipotle pepper. For a quick garlic aioli, add a clove of fresh garlic. You can also add fresh herbs like dill, chives, or basil for a vibrant, herby spread perfect for salads and sandwiches.
Q: Is this vegan mayo recipe a good source of protein
A: Yes, because this recipe uses silken tofu as its base, it provides about 1 gram (0.04 oz / 1.1 g) of plant-based protein per tablespoon. This makes it a more nutritious option than many store-bought vegan mayos or traditional egg-based mayonnaise.
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- Kanda Batata Poha (Mumbai-Style Onion & Potato Poha)
- Perfect Lemon-Garlic Marinated Tofu
- Classic Lemon & Sugar Crêpes
The Only Vegan Mayo Recipe You'll Ever Need
Ingredients
Method
- Combine all —silken tofu, olive oil, vinegar or lemon juice, Dijon mustard, salt, and optional turmeric—in a high-speed blender. 2.
- Turn the blender to medium speed and blend for 1-2 minutes until the mixture is moving smoothly. 3. Stop the blender and use a rubber spatula to scrape down the sides of the container, ensuring everything is incorporated. 4. Resume blending on medium-high for a full 3 minutes. This extended blending time is the secret to achieving a perfectly creamy, airy consistency. 5. Stop and scrape the sides one last time, then blend for one final minute until completely smooth. 6.
- Taste and adjust seasoning, adding more salt if necessary.
- Serve immediately or transfer to a sealed jar and refrigerate for up to 5 days.
- Don't skimp on the blending time! The extended blending is what whips air into the mixture, creating that perfectly light and creamy texture.
