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.
I made this but added Indian black salt for more of an egg-y French mayonnaise flavor. The flavor is as good as a homemade mayo. Mine is thinner than I’d like but it was warmed a bit in the blending and I’m hoping a night in the fridge will do something to help firm it.
I used it in a faux chicken salad with grapes, cranberry, apple, walnut, pistachio, and celery.
This is delicious! I added a bit more lemon juice to additional tang and it tastes just like mayo.
I’m thrilled you loved it! Thanks for your fabulous review and feedback!
Hello, just starting to use the silken tofu you recommend but have a quick question. A site I linked to about the various silken tofus suggested soft silken is better for mayo than the firm in this recipe. Do you have a thought on that? Thanks in advance
I think either will work just fine here, I generally have silken firm and that’s what I use most.
Doesn’t the (firm) tofu need to be drained and pressed to remove water first before adding other ingredients?
You can drain the excess water but it doesn’t need to be pressed! 🙂