The Best Vegan Mayo
Vegan Mayo is rich and silky-smooth, with a perfectly fresh and tangy flavor. Best of all, it’s made with just a handful of simple ingredients, including silken tofu, and comes together in minutes!
If you’ve been missing that classic creamy mayo, this is going to be a lifesaver! This homemade Vegan Mayo has quickly become one of my favorite kitchen staples!
It delivers that velvety creaminess and perfect tanginess you expect from classic mayo, but it’s completely plant-based and made with wholesome ingredients.
I love how versatile it is and how fresh it tastes compared to most store-bought options. No strange aftertaste, no heaviness — just clean, delicious flavor.
Whether you spread it on sandwiches, mix it into salads, or use it as a base for dressings and dips, this easy mayo does it all beautifully. With only a few everyday ingredients and a quick blend, you’ll be amazed at how simple it is to make at home!
Ingredient Notes
All you need are 4 ingredients, plus a pinch of salt, to create this wonderful creamy spread that’s perfect on its own or as a base for dips, dressings, and sandwiches.
Here’s everything you’ll need, plus easy swaps and tips:
- Silken Tofu — This is key for that ultra-creamy, smooth texture. Use silken or soft tofu (not firm!) — it’s mild in flavor and blends beautifully without any separation. Organic is preferred if you have it.
- Oil — A neutral-flavored oil gives the cleanest taste. My current favorite is extra-light olive oil, but any light, neutral oil works well. Avoid extra-virgin olive oil if you don’t want a stronger flavor.
- Acid — We use a combination of fresh lemon juice and vinegar for bright flavor. If you only have one on hand, just use a little more of whichever you have — it still turns out fantastic.
- Dijon Mustard — Just a touch adds wonderful tang and helps everything emulsify nicely.
How To Make Vegan Mayo
Making this everyday staple is easy as can be! Once your ingredients are ready, choose the method that works best for your kitchen setup.
1. Small Personal Blender (my favorite!) Add all ingredients to the cup, secure the criss-cross blade, and blend for 30 seconds to 1 minute until silky smooth. Perfect mayo every time! I love using my NutriBullet (affiliate link) for quick jobs like this.
2. Immersion (Stick) Blender Place ingredients in a tall, narrow container (like a 2-cup measuring cup, blender cup, or mason jar). Insert the immersion blender and blend for 30 seconds to 1 minute until creamy. Super easy and mess-free, and it’s the method I use most often. I use this handheld stick blender (affiliate link), which is also fantastic for pureeing soups!
3. Standard Blender Add ingredients to the blender jar and process for 30 seconds to 1 minute until smooth and creamy, stopping to scrape down the sides as needed. If your blender is larger, consider doubling the recipe for better blending.
No matter which method you choose, you’ll end up with homemade mayo in under a minute!
Tips For YOUR BEST VEGAN MAYO
- Blend slowly at first: Start on low speed to avoid splashing, then increase gradually. Scrape down the sides once or twice — this ensures everything emulsifies evenly into a silky spread.
- Adjust to taste: Start with the listed amounts, then tweak as needed: more lemon for brightness, more mustard for tang, a pinch of kala namak for egginess, or a touch of maple for a hint of sweetness.
- Let it chill: The flavors meld and the texture firms up beautifully after 30–60 minutes in the fridge. It’s often even better the next day.
How Long Will Vegan Mayo Last?
Store your homemade vegan mayo in an airtight container in the refrigerator. It stays fresh and delicious for up to 1 week.
Since it’s made with fresh ingredients and no preservatives, always check it with your senses before using: look for any mold or separation, give it a sniff (it should smell fresh and tangy), and trust your nose. If anything seems off, discard it.
Serving Suggestions
This creamy vegan mayo is so versatile — you can use it anywhere you’d normally reach for traditional mayonnaise! Here are some of my favorite ways to enjoy it:
- Sandwiches & Wraps — Slather it on your favorite sandwiches or wraps for extra creaminess and flavor.
- Salads — Mix it into potato salad, macaroni salad, chickpea salad, or coleslaw for that classic creamy texture.
- Dips & Snacks — Use it as a base for ranch dip or serve it alongside roasted vegetables, sweet potato fries, or fresh veggie sticks.
- Dressings — Create quick creamy dressings by thinning it with a little water, lemon juice, or herbs — it makes a fantastic base for poppy seed or garlic herb dressing.
- Baking — Swap it into quick breads, muffins, or naan for added moisture and tenderness.
- Burgers & Tacos — Spread it on veggie burgers or use it as a topping for tacos and bowls for a rich, creamy finish.
Over the last few days, I’ve been slathering it on thick slices of No-Knead Bread with juicy tomatoes, leafy greens, avocado, salt, and pepper. And I can’t seem to stop. It’s that good!
More Easy Condiment Recipes!
These everyday basic recipes are the kind you’ll reach for again and again!
- Vegan Aioli (2 Minute + Oil Free)
- Sriracha Cashew Cream
- Vegan Sour Cream
- Vegan Cashew Sour Cream
- See all vegan Condiment recipes on TSV!
Print Recipe
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VEGAN MAYO (SILKEN TOFU)
- Total Time: 2 minutes
- Yield: Makes about 1 1/4 cups 1x
- Diet: Dairy-Free, Vegan
Description
Thick, luscious, and so easy to make, this easy vegan mayo recipe uses silken tofu for a creamy, rich texture without eggs or dairy. Ready in minutes, it’s the best for sandwiches, potato salad, wraps, or any dish needing a classic mayo flavor!
Ingredients
- 7 oz. organic tofu (silken or soft)
- 1/3 cup neutral oil (I used light-flavored olive oil)
- 1 tablespoon lemon juice (about 1/2 medium lemon)
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt, + more to taste
- 1/4 teaspoon dijon mustard
Instructions
Small Personal Blender: Simply add everything to the cup, attach the criss-cross blade, and blend for 1 minute. Taste for flavor. This is my preferred method and love my NutriBullet (affiliate link ) for small jobs like this!
Immersion Blender: Place the ingredients into a 2-cup measuring cup or a tall straight glass (a mason jar would be great), and blend with the immersion blender for 30 seconds to 1 minute, until creamy. Taste for flavor.
Regular Blender: This will work best when doubling this recipe. Simply place the ingredients in the blender, and process until smooth and creamy, about 1 minute, stopping to scrape down the sides as needed. Taste for flavor.
Notes
Store: Leftover can be kept in an airtight container in the refrigerator for up to 1 week.
If you care for Dijon, try adding 1/4 teaspoon of onion powder.
If you don’t have both lemon and vinegar on hand, taste for flavor with the one ingredient you do have, adding a little more as needed, a teaspoon at a time.
To limit the oil, use 1/4 cup. Alternatively, add more, if you prefer, up to 1/2 cup.
Add more salt as needed. The mayo should not be bland; if it is, add more salt. For an authentic eggy flavor, add a pinch of kala namak!
- Prep Time: 2 minutes
- Category: Condiment
- Method: mix
- Cuisine: American
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I’m trying to cut down on oil, and wondering if this can be made with less, or no oil.
Great question, Emily! I think you can safely cut down the oil, and possibly even emit it. I’ve been meaning to try it myself and would love to know how it goes for you!
I added the oil to the blender last, slowly, until the mixture was fluffy and thick, then stopped. Saving about two tbs. of oil. Taste was delicious and I was thrilled with the result. Better than store bought, hands down! Thank you.
Note: I let the tofu drain in a sieve before using.
Thank you so much for this recipe! I am new to the plant-based diet and was dreading giving up mayo. I used firm tofu and so had to add about 1 1/2 T water to get it to blend properly. Next time I’ll just try more juice or ACV. It is smooth and creamy and flavorful!
Best homemade vegan mayo recipe I’ve ever made. Love the flavor. I used light olive oil and it was perfect.
This was my first time making homemade mayo and it was perfect! Thank you so much!
Love the recipe (among others that I have tried)! Thanks for the recipes and awesome website!
Super easy and delicious better than vegan Hellman’s and healthy.
Great! Used grape seed oil to make a curry mayo with this recipe. This will be a staple. Thanks!
This was so good and I’m hooked on making my own now! Thanks
Love this recipe! Successful every time. I made 1-2 batches a week for my family! Thank you for posting it :D
Love this vegan mayo!