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.

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
4.86 stars (34 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 minutes
Total: 3 minutes
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 have been scouring the vegan cooking blogs to find a good homemade vegan mayo. This is the best! No matter if I soak cashews or use my high speed blender the vegan mayo turns out grainy. This recipe replicates the taste and mouthfeel of real mayo.

  2. How much is considered one serving? The info is great but not useful without knowing the amount per serving. My fat has to be very minimal and measured with each meal so this is very important for me. Thank you.

    1. I believe it is approximately a tablespoon, but to know for sure you’d have to divide the finished mayo by 24.

  3. I found that a touch of Black Salt (smells like boil eggs) will give the egg yoke factor to the tofu mayo.

  4. This was good. It’s mild for our tastes so I used 2T cider vinegar, 2T white vinegar, 1T lemon juice, 1/2t salt, 1/2t+ sweet paprika, 2t Dijon and I did add 1/2t oil to carry the flavors. Our preferred commercial mayo is pretty tangy. That made it thin but it’s fine for potato salad. I’ll have to play with it a bit more but I was so happy to find a tofu-based recipe.
    This is an excellent base for other creamy dressings. DH wants me to try Thousand Island next.

    1. Hi Diane. Isn’t it fun to experiment and find your perfect flavor! Thanks for sharing your ideas and feedback! Happy cooking!

  5. Omg! This is so incredibly easy and delicious and oil free! I LOVE it. We added pickle relish to it and had it over a plant-based f’sh burger and it was amazingly creamy and I just can’t get over the fact that it’s oil free. I’m never buying Mayo again! I do have to plan my meals around the Mayo this week since I have so much left over, though. Thinking of using it over pasta and calling it fettuccine…!

    1. Hi Claire. I’m thrilled you love the mayonnaise! Thanks for your fantastic feedback and review! I love your idea for the fish burger!

  6. I made this for the first time with some left over firm tofu. In addition to the ingredients listed, I added some white balsamic vinegar and whole earth non sugar sweetener until it was to my liking. I think silken tofu will be better but it is a pretty dang good substitute. I use weight watchers and this ends up being zero points! Whoohoo.

  7. Thank you for your recipe Nora

    I made it and the non vegans loved it.

    Made using firm and soft tofu together first added firm tofu and blended then added soft tofu Maple Syrup, Dijon to taste and added some Kala Namak for egg taste

  8. Wish I could give this more than 5 stars. This stuff is beyond fantabulous. Made exactly as per recipe, OMG!!! I was always a HUGE mayo fan before giving up animal products, veganaise has a ton of fat and empty calories, but this stuff! Wow, uber yummy, nothing tops this. I even added some sugar free ketchup to a tiny bit and made a dipping sauce for baked fries. 5his stuff is good on EVERYTHING! Thank you for bringing mayo back to my diet, I’ve missed it so much!!

    1. Hi Sammy. How fantastic you get to eat mayonnaise again! I’m so glad you love it! Thanks for sharing your fantastic feedback!

  9. Question… the link for the tofu you recommend comes in a pack of 12, and it says not to freeze. I can’t imagine going through this much mayo before the tofu expires (how long is the shelf life of this brand?) Assuming you’d need to refrigerate all 12 packs. Can this brand you like be found in any stores in smaller quantities? Any help would be appreciated! Thanks so much 😊

    1. That particular tofu does not need to be refrigerated, it is shelf stable but you’d have to check the dates. But you can usually find this kind of tofu at grocery stores, and then you can just buy one if you prefer. I don’t have a problem finding it myself. Hope that helps!

      1. So helpful, thank you! I was able to find one at the store so I’m able to find out if I like it before using your link! Thanks for the tip on it being not in the refrigerated section, I really appreciate it

      2. I’m weird about lemon in some of my things. I always sub white vinegar for that in hummus. Could I use vinegar instead of lemon for this? Assuming it just needs some type of acid. TY!

  10. Question… the link for the tofu you recommend comes in a pack of 12, and it says not to freeze. I can’t imagine going through this much mayo before the tofu expires (how long is the shelf life of this brand?) Assuming you’d need to refrigerate all 12 packs. Can this brand you like be found in any stores in smaller quantities? Any help would be appreciated! Thanks so much 😊

  11. 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!

  12. 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!

  13. 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.

  14. 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!

  15. 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!

  16. 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.

  17. 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!

  18. 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!

  19. 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!

  20. 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!

  21. 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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