Easy Vegan Mayo
Creamy Vegan Mayo in 2 Minutes — made with silken tofu, no eggs or dairy! This quick, healthy, homemade vegan mayonnaise is rich, smooth, and perfect for sandwiches, potato salad, wraps, dips, or any recipe calling for classic mayo — fresh, clean-tasting, and better than store-bought.
Once you’ve had vegan mayo made from scratch, you’ll never want to buy store-bought again.
It’s fresh, clean, luscious, and incredibly easy to whip up — with a rich, creamy texture and none of that oily aftertaste I’ve always disliked in commercial versions.
I used to skip mayo altogether and reach for tahini or hummus as binders, but I’m so excited to finally have a dairy-free mayo that passes my pickiness test — ready in minutes with just a handful of simple ingredients!
Why We Love This Recipe
- Ultra creamy, rich, and thick
- Completely eggless and dairy-free
- Fresh, clean taste (no weird aftertaste)
- Only 6 everyday ingredients
- Super easy and blends up in just 2 minutes
- Works anywhere traditional mayo does!
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!
Ingredient Notes
This vegan mayo comes together with just a few simple ingredients — soft tofu, a touch of oil, acid, and spices — blending into a silky, 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:
- Tofu — Only use silken or soft tofu for that ultra-smooth, creamy result. It’s mild in flavor, low in fat, high in protein, and blends perfectly without separating — no extra stirring needed (though a quick stir before use never hurts). Organic is always the best choice when you can find it.
- Oil — A neutral-flavored oil works best for a clean taste: extra-light olive oil (my current go-to for almost everything!). Regular or extra virgin olive oil can add a stronger flavor, so keep that in mind.
- Acid — We’re using a combo of vinegar and fresh lemon juice, just like store-bought versions — they help preserve freshness and add brightness. If you only have one acid on hand, no worries: just increase it slightly, and you’ll still get a fantastic mayo.
- Spices & Seasoning — A little Dijon mustard adds tang and helps emulsify (thanks to its natural lecithin), while mineral salt rounds everything out. For an extra layer of flavor, try onion powder if Dijon isn’t your thing — it keeps the mayo creamy and delicious.
How To Make Vegan Mayo
Once your ingredients are ready, whipping up this creamy vegan mayo takes just minutes — 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. Voila — 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 — this is 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 rich, versatile mayo in under a minute — ready for sandwiches, salads, dips, and more!
Tips For Success
- 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: more lemon for brightness, more mustard for tang, add 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 tofu-based 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 safely.
Serving Suggestions
This creamy vegan mayo is incredibly versatile — use it anywhere you’d reach for traditional mayo! Here are some of my favorite ways to enjoy it:
- Baking — Swap it in for yogurt in recipes like Vegan Naan for extra tenderness and moisture.
- Binder — Mix it into salads like Sonoma Chickpea Salad or Vegan Egg Salad for that perfect creamy hold.
- Dip — Serve it alongside Baked Sweet Potato Wedges or Roasted Delicata Fries for a delicious, dippable treat.
- Dressings — Use it as the base for Vegan Ranch or Creamy Poppy Seed Dressing — it adds richness without heaviness.
- Salads — Stir it into Vegan Potato Salad or Classic Vegan Macaroni Salad for that classic creamy texture.
- Spread — Smear it generously on a Favorite Summer Veggie Sandwich or Toasted Avocado-Tofu Sandwich for a flavorful upgrade.
More Easy Condiment Recipes!
- Vegan Aioli (2 Minute + Oil Free)
- Tahini Miso Dressing-Dip
- Sriracha Cashew Cream
- Vegan Sour Cream
- 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.
Print Recipe
Easy Vegan Mayo
- Total Time: 2 minutes
- Yield: Makes about 1 1/4 cups 1x
- Diet: Dairy-Free, Gluten-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, perfect 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.
Store in an airtight container in the refrigerator for up to 1 week.
Notes
If you don’t like 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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It turned out amazing! I added a pinch of black salt to give it a little egg flavor. I use this to make a quick tuna salad sandwich and I could not be happier! Easy wonderful tasting, great job. Thank you for this recipe.
Thank you for making the recipe available. I made it yesterday to use in Vegan “egg” salad. I had to travel 22 miles round trip :-) to purchase the silken tofu; all stores near me only had Firm or Extra Firm.
U can use Firm Tofu. It works well when making homemade Tofu Mayo
Tastes delicious but a little runny even after refrigerating which is disappointing.
I’m excited to try this, but first I have to ask, do you press the tofu first, or do you use it straight from the package? Thank you!
I set the tofu on its side on top of a small plate for about 10 – 15 minutes to let excess moisture drain. If you prefer to press it, you can it do that too. Enjoy!
For 4 years I have been trying so many Vegan Mayo recipes and store bought products. I have a lot of food sensitivities so it is so hard to find something I can have and tastes good. Today I came across this recipe. While I cannot have Soy based tofu, I made the recipe with my own homemade Hemp Tofu and organic Canola oil. This is the best Mayo I’ve had in years. So simple and delicious!! You have just made me so happy!! I can wait to try it with steamed artichokes! This also opens up so many other possibilities for me. Thank you so much!!!
I have tried a ton of different low-calorie vegan mayo recipes. This is the first one that I liked! I love tofu but I don’t want that soybean taste in my mayo and with your recipe, I don’t taste that. The light lemon flavor is what really makes this recipe work. Please don’t leave out the lemon juice. The only changes I made was I added 1 cup of tofu instead of 7 ounces. It’s just easier for me to measure and I add 1/2 tsp of salt. Not only do I love that this recipe is low in calories but that it does not use canola oil, soybean oil, and sugar as its main ingredients like Hellman’s Vegan Mayo. I love the taste of Hellman’s Vegan Mayo, but I really wanted a healthy option.