Print

EASY VEGAN MAYO

homemade vegan mayonnaise in a mason jar with butter knife ready to spread

4.9 from 14 reviews

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!

Ingredients

Scale
  • 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.

Keywords: vegan mayo