Tofu Vegan Mayonnaise Recipe (Oil Free)
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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!
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
In creamy salad dressings
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Adapted from Genius Kitchen.
Tofu Vegan Mayonnaise Recipe (Oil Free)
Ingredients
- 1 12.3 ounce package Mori-Nu Silken Firm Tofu
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1 teaspoon dijon mustard (may use yellow)
- 1/2 teaspoon agave or pure maple syrup (may omit)
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
- 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
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34 Comments on “Tofu Vegan Mayonnaise Recipe (Oil Free)”
How long does this keep in the fridge?
I would say about a week.
Do you drain the tofu or use the liquid?
I just use the small amount of liquid in the container, but you could drain it, there isn’t usually much. Thanks!
My “mayo” is too thick. Should I add a little water? Although it’s thick it tastes terrific!
Sure! Just add a little water until it’s at a consistency that you like. Thanks!
what is the measurement of “1 serving”?
There are 24 servings total, so probably around a tablespoon or two.
I second Rachel Ryan’s question about the serving SIZE. It’s so frustrating when so many online recipes say nothing about that, giving only the amount of servings per recipe.
Thank you for the size info.
By far… the BEST vegan mayo recipe there is! And I’ve tried ALOT of recipes floating around
I make it with kala namak to give it the “eggy” mayo flavor!
You give the nutrition info per serving but I don’t see how big the serving size is. A tablespoon or two?
It’s a bit more than a tablespoon, or if you divided it by 24, that is one serving.
I am so excited about this recipe! I made your vegan cashew mayo and absolutely LOVED it but, unfortunately, I have to give up nuts. My expectations weren’t too high for a vegan mayo without cashews but, once again, you didn’t disappoint with this recipe! I, like others, used black salt and I think it’s critical to get that eggy, mayo-ee taste. I’m in love with this mayo just as I have been in love with all of your recipes that I’ve tried. Thanks so much!!
You’re so welcome!!
I just made this. It is so good!
I would suggest using black salt for the eggy flavour. I did.
Thank you for the recipe!!
You’re welcome!!
Its just the thing I was looking for the perfect oil free one And I stumbled upon this article. Thank you for this I will surely try to make this wish me luck to make similar like you. But thanks again for this one.
You’re welcome!!
How long is the shelf life for this once made?
I’d say about a week in the refrigerator.
Yum!!! Very good!!
I have always loved mayo and it was tough to give up when I went no oil whole food plant based. I was craving a potato salad like I used to make and found this recipe. After reading the other comments, I went out and got black salt because I wanted the “eggy” taste. This isn’t perfect, but it’s the best recipe I’ve found and will add it to my repertoire. It’s very smooth and tastes similar to mayo. Thank you!
This is SO great! I’ve been trying so hard to get off mayo and now I don’t have to! I used black salt, like another commenter suggested and added a little garlic powder and WOW! The texture is on point and I don’t miss store bought mayo at all!!! ?
Delicious. I added black salt instead of sea salt to get a little egg flavor.
Thank you so much for this. I really missed mayo for a long time.
I’m so glad you enjoyed it! Black salt sounds like a great addition, thanks.
I don’t know what I did wrong but when I made it it just came out tasting like yoghurt? Would could have done that?
Maybe you just don’t like the tofu in this recipe. It doesn’t taste exactly like mayo, but it’s a good option for people who are avoiding oil and nuts. If you don’t have a nut allergy, I highly suggest you make this recipe instead: Vegan Mayo with Cashews. It’s creamier, thicker and a lot better in my opinion. Thanks!
Ah ok, that must be it then. Thought I had done something wrong! I’ll try the cashew one
Hi! Would I have to press the tofu before processing?
No, you don’t have to press the tofu for this recipe, just maybe pat it dry before processing. Thanks!
Hey Nora! Is one serving equivalent to one tbsp?
Yes, that should be correct!
I was surprised how tasty this mayo was. It’s light, creamy and works well as a substitute.