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 love the recipe and wish I had found it sooner! It’s fantastic for people who want to limit their oil intake. So far I’ve made a delicious raw salad—carrots, green peas, apple, purple cabbage, onion, crispy red pepper and walnuts! I shared with neighbors and they said, “Real food!”☺️

    I can see that this is a recipe to be used in so many dishes! Can’t wait to make mushroom stroganoff with it. And maybe onion rings using this for both a dip and the batter. Thank you so much!🌸

  2. This sounds great. Thanks for sharing. Just wondering if you could use it as a mayo substitute for a tofu “egg” salad sandwich, where you would use chopped firm tofu in place of egg? I’m trying to find a lower fat alternative to mayo. Thanks

    1. I’ve never tried freezing it but it might work. The texture might end up a bit grainy once you defrost it, I’m not sure.

  3. I followed the recipe using a very inexpensive tofu. While it was okay it seemed to be missing something. I wanted to add more lemon juice but was out of lemons, so I added some apple cider vinegar instead. Came out great!

  4. Help! I made the vegan Mayo (with tofu) for the Mac salad!
    But the salad has now soaked up the dressing making it too dry!
    What can I add to make it more creamy ??? Also needs more flavor!

    1. Hmm I wonder if the noodles were still warm when you mixed everything together, causing them to soak up the tofu mayo. I haven’t had that happen. At this point, you could add more vegan mayo to make it creamy. Did you add all the other ingredients, pickle relish through the garlic powder? If you want more flavor you could increase any of these ingredients, add more salt as needed, more fresh dill, whatever you like.

  5. 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.

  6. 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

      1. Doesn’t the (firm) tofu need to be drained and pressed to remove water first before adding other ingredients?

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