Easy Vegan Mayo – Creamy & Egg-Free Recipe
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!
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: Makes about 1 1/4 cups 1x
- Category: Condiment
- Method: mix
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, 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 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!
Find it online: https://simple-veganista.com/vegan-mayo/