Easy Vegan Mayo
Vegan Mayo is easy to make with only 6 ingredients – tofu, oil, lemon, vinegar, dijon & salt – and is ready in 2 minutes. It’s seriously the best mayo I’ve ever had – vegan or not – because it’s made fresh!
Once you’ve had vegan mayo made from scratch, you’ll never want to buy store-bought again. It’s clean-tasting, healthy, and SO easy to make. Homemade vegan mayonnaise tastes luscious, fresh, and is so much better than store-bought!
I’ve never really cared for store-bought vegan mayos because of the oily aftertaste, and the list of ingredients never appealed to me. I’ve always opted to use a tahini-based, or hummus, binder in my recipes, so I’m thrilled to have finally put together a dairy-free mayo recipe that can be made fresh in minutes and passes my pickiness test.
Why We Love This Recipe!
- Creamy, rich and thick
- Eggless & dairy free
- Fresh and clean tasting
- Only 6 ingredients
- Ready in 2 minutes
- Super easy
- Great anywhere mayo is called for!
Over the last few days, I’ve thoroughly enjoyed slathering this vegan mayo on a slice of No-Knead Bread with fresh tomatoes, leafy greens, avocado, salt & pepper. I can’t seem to get enough, and I know you’re going to LOVE this plant-based, eggless mayo too!
Ingredient Notes
In this recipe, tofu, oil, acid, and spices blend into a mellow, creamy spread, creating the perfect spread or base for dips and dressings.
Here is everything you’ll need, plus ideas for substituting ingredients:
- Tofu: Only use silken or soft tofu, as they both blend up ultra silky smooth and creamy. Tofu has no flavor, is low-fat, and contains protein. It also binds well with the oil and doesn’t separate, making it ready to use anytime without additional stirring (although I do like to give a stir anyway before using). Seek out organic tofu whenever possible.
- Oil: For best results, the trick is to use neutral-flavored oils such as – organic canola, safflower, or extra-light flavored olive oil. These days, my favorite oil for just about everything is extra light-tasting olive oil and it works great here! Regular olive oil, or even extra virgin, may have a stronger flavor, so keep that in mind.
- Acid: Just as store-bought, we’ll be adding an acid in the way of vinegar and lemon juice. These are typically added to preserve freshness, among other reasons, and they taste good too! If you find you only have one acid on hand, you’ll be fine and still have a fantastic mayo, just add a smidge more of what you do have.
- Spice: For an added layer of flavor, a little Dijon mustard will do the trick (it also aids in emulsifying as it contains small amounts of lecithin). And a good dose of mineral salt will round out the flavors perfectly. Tip: If you don’t care for Dijon, try onion powder – it’ll be just as tasty (and you’ll still have perfectly creamy mayo).
How To Make Vegan Mayo
Once you’ve gathered the ingredients, you can whip up your vegan mayo in 1 of 3 ways:
- Small Personal Blender: Simply add everything to the cup, attach the criss-cross blade and blend for 30 seconds to 1 minute. And voila! This is my preferred method and love my NutriBullet (affiliate link) for small jobs like this!
- Immersion Blender: Place the mayo ingredients into a 2-cup measuring cup, blender cup or tall straight glass (a mason jar would be great), place the immersion blender in and blend until creamy, about 30 seconds to 1 minute. This method was easy too, and made great mayo. I have and use this handheld stick blender (affiliate link), it’s great for pureeing soups too!
- Regular Blender: Simply place the ingredients in the blender, and process until smooth and creamy, about 30 seconds – 1 minute, stopping to scrape down the sides as needed. Depending on the size of your blender, this may work best when doubling the recipe.
Tips For Success
- Once mayo is blended, always taste for flavor. It shouldn’t be bland at all, but taste buds vary. Add a little more salt as needed.
- It will be ready to use right away and will thicken more once refrigerated.
How Long Will Vegan Mayo Last?
Store your vegan mayonnaise in an airtight container, and it will keep for up to 1 week in the refrigerator. It may last a little longer, but since it’s fresh and doesn’t have preservatives, be cautious by using sight and smell before tasting. If there is any mold or funny smell, throw it away.
Serving Suggestions
Vegan mayonnaise is extremely versatile and can be used anywhere mayo is called for. Here are a few of my favorite ways to use this creamy condiment:
- Baking: It’s a great replacement for yogurt in this Vegan Naan.
- Binder: Use this vegan mayo as a binder in this Sonoma Chickpea Salad, Mashed Chickpea Salad, or Vegan Egg Salad.
- Dip: Or use it as a dip for these Baked Sweet Potato Wedges or Roasted Delicata Fries.
- Dressings: Use in as a base for Vegan Ranch or Creamy Poppy Seed Dressing.
- Salad: It’s stellar used in this Vegan Potato Salad or Classic Vegan Macaroni Salad.
- Spread: It’s also great as a smeared on this Favorite Summer Veggie Sandwich, Smoky, Chipotle TLT or Toasted Avocado-Tofu Sandwich.
More Easy Condiment Recipes!
- Vegan Aioli (2 Minute + Oil Free)
- Tahini Miso Dressing-Dip
- Vegan Cashew Sour Cream
- See all vegan Condiment recipes on TSV!
If you try this plant-based mayo or have a question, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you made.
PrintEASY VEGAN MAYO
Thick, luscious, and so easy to make, once you have tasted homemade vegan mayo, you’ll never want to bother with store-bought mayonnaise again!
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: Makes about 1 1/4 cups 1x
- Category: Condiment
- Method: mix
- Cuisine: American
- Diet: Vegan
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 tall straight glass (a mason jar would be great), and using the immersion blender, blend 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.
Store in an airtight container in the refrigerator for up to 1 week.
Notes
If you don’t care for dijon, try adding 1/4 teaspoon 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. Alternately, add more, if you prefer, up to 1/2 cup.
Add more salt as needed. The mayo should not be bland tasting, and if so, it can use more salt.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
I just made this and it really is like mayo but with less sodium, and a bonus, fewer calories. I doubled this and left half plain and put Mrs. Dash chipolte seasoning in the other half. I just can’t believe this is made with tofu, it’s so good.
This was a hit, so easy and delicious!
This recipe is delicious and near indistinguishable from traditional mayonnaise. Could only find silken tofu in a carton (non-refrigerated), but it worked well. Followed the recipe as written for 3x scale and compared it to some traditional Kraft mayo in the fridge. This one is a little less salty, fine by me, but the taste and texture are near identical. Thanks for the great recipe! Makes a mean coleslaw, sriracha mayo, vegan Russian dressing, etc.
Hi, I haven’t tried the recipe yet but I’m planning to. I don’t use vegan Mayo often, it sits in the fridge at least a month. What is the shelf life of this homemade Mayo?
It will last for up to 1 week in the refrigerator. You may find it to last a bit longer if you keep it to the back of the fridge. Just use your sight and smell before giving it a good stir to use. If you see any type of mold or funny smell, throw it away. Hope that helps!
I added a little seasoned salt which gave it a little flavor. So delicious!
I guess you can’t substitute table salt for mineral salt 1:1? I’m in USA and never heard of mineral salt and didn’t notice that this recipe called for mineral salt. I used an equal amount of regular iodized table salt. The result was much too salty!! I would’ve doubled the other ingredients, but my mini blender couldn’t hold that much, so I just stirred in the last chunks of tofu. I also didn’t want to use up my last lemon, so I subbed ACV for the lemon juice when I added the 2nd round of non-salt ingredients to dilute the saltiness. Taste is pretty good now but texture obviously is not great.
It seems like it would’ve been a great recipe if I had known to halve my table salt since I was substituting it for mineral salt.
Thank you for sharing! I’ve updated the recipe to use 1/4 teaspoon of salt, instead of 1/2 teaspoon, to start. Hopefully, that will help others as well. I hope you try again with perfect taste and texture!
I did come back and make it again and it is awesome!! I have to admit I used less oil because I was using canola oil and i could taste it already before I added all of it. (I am trying to lose weight, but I would like a little oil if I’m calling it mayo, that’s what makes it so good!)
This recipe is so great because it’s EASY and not too many ingredients and the result is amazing. The first double batch did not last a week in the fridge at my house. I put a little bit on salad instead of dressing.. Oh we have a jar of vegan mayonnaise in the fridge too but the nutrition on this is so much better, this gets used up much faster!!
Hi, I love it! Very easy to make and is delicious… Thanks!
I just got onto your site and love the way that you have pictures of what’s going in the recipe it makes it easier for me because I sometimes get bored reading the recipe is laid opportunity to see what it’s going to look like thank you so much I look forward to experimenting with many of your recipes
So glad you find the layout helpful! Thanks for sharing, Mara!
I made this and it is very good. I have been looking for a good recipe and I have found it at last.
Thank you
Kathryn
Delicious and beyond easy! Thanks so much for these wonderful recipes!