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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58 Comments on “Tofu Vegan Mayonnaise Recipe (Oil Free)”
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 😁
Thanks for sharing your wonderful review and comments! I’m glad you are experimenting and having fun with flavors!
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”.}
I’m glad you are loving the mayonnaise! Thank you so much for sharing your review and comments!
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!
I’m glad you love the mayonnaise! Thank you for sharing your review and comments!
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.