This homemade Tofu Vegan Mayonnaise recipe is easy to make (3 minutes, 5 ingredients) and so much healthier than regular mayo. Only 8 calories per serving!

tofu mayonnaise in a jar and on a knife

Sure, it’s pretty easy to find egg free mayonnaise at the store these days, and it’s true that they taste pretty darn good (better than regular mayo, in my opinion). But, while they may be egg free, they are still basically just processed oil, and are far from healthy. Not to mention super expensive! I don’t use the stuff very often myself, but my kids love sandwiches and putting mayonnaise on them. I would love to stop buying the oil-laden stuff in a jar, so I went on a quest to make my own healthier, oil free vegan mayonnaise.

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What is this vegan mayonnaise made with?

While you know I love cashews, I really wanted to avoid using them in this recipe. I needed this mayo to be SUPER easy to whip up for the week, and I didn’t want to have to soak cashews or blend it to death. The great thing about this tofu vegan mayonnaise recipe is you can make it with any kind of blender, food processor or even an immersion blender. You don’t need anything fancy!

The most important thing is the kind of tofu. If at all possible, get the Mori-Nu Silken Firm Tofu, in the little boxes, NOT the kind packed in water. It tastes better, and has a much smoother texture.

Where should I use tofu vegan mayonnaise?

Sandwiches, like this Vegan BLT

Burgers

Classic Vegan Coleslaw

Potato Salads

In creamy salad dressings

tofu mayonnaise recipe in a glass jar

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Adapted from Genius Kitchen.

tofu mayonnaise in a jar and on a knife
4.87 stars (23 ratings)

Tofu Vegan Mayonnaise Recipe (Oil Free)

This homemade vegan mayonnaise is easy to make (3 minutes, 5 ingredients) and so much healthier than regular mayo. Only 8 calories per serving!
Prep: 3 mins
Total: 3 mins
Servings: 24 servings

Ingredients 
 

Instructions 

  • Add the tofu and all remaining ingredients to a blender, food processor or immersion blender. Blend until very smooth.
  • Store in a glass container in the refrigerator for about 1 week. Use in sandwiches, burgers, potato salad, coleslaw dressings and anywhere else you would use mayo.

Notes

  1. Mori-Nu Silken Tofu is the best brand to use for this recipe. It has a mild flavor, and is very creamy and smooth. Regular firm tofu packed in water will yield different results and won't be nearly as good.

Nutrition

Serving: 1serving | Calories: 9kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. I’m excited to try this. I made a version I saw on YouTube but it used solid extra firm tofu. It was beyond disgusting and a huge waste of food. It tasted nothing like mayo. I have high hopes for your recipe! Thanks for posting!

  2. This recipe is a game-changer! It comes together so quickly and is oil-free. I like a little more tang so I added an extra teaspoon of lemon juice. I don’t think most people would notice that isn’t a traditional mayonnaise. Thanks for this healthy addition to my kitchen and my diet.

    1. Hi Bonny. You are welcome! I’m so glad you love the mayonnaise! It’s awesome that you adjust the flavor to taste just how you like it! Thank you for sharing your fantastic feedback and review!

  3. Absolutely fabulous! We are new to Vegan and I needed a mayo with less fat. I tried the aquafaba/oil as a start (hubby developed a reaction to store bought) and it was fine, but he needs less fat in his diet. We don’t normally use a lot of mayo. Can this be halved? I can’t see anything that might cause a problem, but would love verification. This is only good for 5 to 7 days, right? Then I need to find recipes for the other half of the tofu! Love your site!

    1. Yes, it can be halved without issues. So glad you enjoyed it, and it’s helpful! Correct on how long it will keep in the refrigerator.

  4. You are a genius!!! Thank you for sharing this recipe it’s a real game changer!! I never liked the amount of oil needed for vegan mayo it always left a slightly weird taste to it.
    This however tastes great and is sooo easy to make!

  5. I’ve been looking for a really tasty tofu mayo and I’ve finally found it! I love the taste of this! I added it to potato salad and sandwiches and I loved it. Added just a pinch of black salt when I made the potato salad to give that little eggy taste that mayo has-it was delicious! I wanted to add it to the whole jar of mayo but I wasn’t sure if it would change the texture or flavor. So I just add the black salt when I use it. Great recipe. Thanks Nora!

    1. Hi Eileen. You are welcome! I’m glad you love the mayonnaise recipe! Thank you or sharing your great feedback and ideas!

  6. Will Nori-mu Organic Silken Tofu work well in this recipe? The package doesn’t say “Firm” on it, so I’m wondering if it might be too soft.

  7. I told myself I could just mix this with a fork and it would be fine…I was wrong lol. Still a great recipe though!

  8. This has been great for summer salads, especially for large groups, as it is less expensive, uses ingredients I have on hand and tastes great!  I have added others seasonings to suit my mood and recipe ?

    1. Thanks for sharing your wonderful review and comments! I’m glad you are experimenting and having fun with flavors!

  9. This is one of the best vegan, no-oil, and easiest recipes to be found. I use whatever silken tofu I have on hand, but I do prefer the soft silken. I press out the extra moisture. I took potato salad, with this mayo, to good sized pool party, this weekend and it was a major hit. I was only vegan. One person is heading to visit her vegan daughter and was excited to be able to make something for her. You just can’t go wrong with this simple, amazing, vegan mayo. Thanks, thanks, thanks. BTW… I freeze it in ice cube trays and store cubes in freezer. (Ice cube trays are larger than “normal”.}

    1. Does freezing change the consistency? I need a way to either make essand us the leftover tofu, or save it, so I love you idea!

  10. This was great. I mixed half the batch with some ranch seasoning I had made to eat with veggies and pretzels. Added a little almond milk to thin out for a ranch dressing for salads. I did freeze half without anything added to it. It looked slightly coagulated until you stirred it after defrosting. A little runnier but perfect for vegan chikin salad. Love having this to replace store bought mayo. Thanks!

  11. Thank you for this recipe! I’ve never been a fan of mayo (vegan or regular) but have been wanting a chickpea salad sandwich for a while. Decided to give this recipe a try for the sandwich and will for sure make this again. I didn’t use any sweetener and adjusted dijon amount to taste.

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