Slather your favorite sandwich with this creamy, homemade vegan mayonnaise. It has a base of silken tofu and is the best dressing for salads and slaws. Use it to make dip too! This super easy mayo recipe is vegan, nut free, gluten free and of course egg free. It is made without oil or aquafaba. As a bonus, it contains only 2 calories per serving!

Vegan mayonnaise
Mayonnaise is one of those things that people either love or hate. I’m in Team Mayo Love. I always love its creamy texture and tangy taste. I love slathering it on sandwiches and making a variety of slaws with it. I’ve also been known to use it for salad dressings and dips.
I was pretty picky about mayonnaise growing up. It has to be Hellman’s or I won’t eat it. And yes, I could tell the difference. I remember going to parties at friends’ houses and having to choke down sandwiches made with Miracle Whip.
When I first went vegan many years ago, there was only one vegan mayo available locally, and it tasted pretty much like the terrible miracle whip I remembered from my childhood. So I went mayo-less for a few years.

Thankfully, Vegenaise soon became easy to find and I was able to make delicious sandwiches and salads again. Then other brands, like Earth Balance’s Mindful Mayo and Just Mayo (which is sadly long gone now), started popping up, making things even easier. Stores like Trader Joe’s and Whole Foods now have their own versions Hellman’s even has vegan mayonnaise now!
I had a jar of mayo in the fridge all winter and finally finished it in the spring. I do go through jars and jars of stuff in the summer though, because I’m always making sandwiches and slaw.

Homemade vegan mayonnaise
While I love the convenience of store-bought mayo, I realize it’s not the healthiest option. It’s pretty much just whip oil. I don’t follow an oil-free diet, but I know it’s not a good idea to pour oil on all my food. DIY mayo to the rescue!
I sometimes make my own mayo with cashews, but since I’ve had a few requests for nut-free recipes recently, I thought silken tofu might be a good replacement because it’s super creamy when blended in a food processor or blender.
The ingredients in my favorite store-bought vegan mayo are canola oil, water, brown rice syrup, apple cider vinegar, soy protein, sea salt, mustard powder, and lemon juice concentrate. For my recipe, I swapped out the canola oil and water for the silken tofu and omitted the brown rice syrup. The result is a creamy, tangy spread that rivals store-bought brands.

what do you want
See recipe card for exact amounts.

How to Make Vegan Mayonnaise
This recipe couldn’t be easier to make! You just toss everything in a blender and process until it’s smooth and creamy. It whips up super fast in my Blendtec. I like to use twister jars, which I find are good for small mixes.

How long does vegan mayonnaise last?
This recipe will last about a week in the fridge. If it separates, mix it together with a spoon.

How to use your mayo
Use your mayonnaise to make potato salad, pasta salad, and coleslaw. And of course, you can use it as a sandwich spread. It can also be used in these recipes:

How to Customize Vegan Mayo
This mayo can be customized to your taste.
- For a creamier mayo, use ¾ cup silken tofu and ½ cup soaked, raw cashews instead of the whole package of tofu.
- Add a few cloves of roasted garlic for garlic aioli.
- Mix in a tablespoon or two of sriracha for a spicy spread.
- You can add chipotle powder, sriracha, barbecue sauce, pesto or even a little truffle oil. Start with a tablespoon and keep adding more as per your taste.



Vegan mayonnaise
Materials
- 1 (12.3 oz.) package Silken tofu
- 2 table spoon lemon juice
- 2 table spoon Apple cider vinegar
- 2 cloves garlic
- 1 table spoon Dijon mustard
- ½ teaspoon Sea salt
- pinch Called Kala (black salt), optional
instructions
-
Blend all ingredients together in a high-speed blender or food processor until smooth. If the mixture is too thick, add a little water, one tablespoon at a time. Refrigerate until ready to use.
Comment
- For a creamier mayo, use ¾ cup silken tofu and ½ cup soaked, raw cashews instead of the whole package of tofu.
- Add a few cloves of roasted garlic for garlic aioli.
- Mix in a little Sriracha for a spicy spread.
- You can add chipotle powder, barbecue sauce, pesto or even a little truffle oil.
Calories: 2kcal | Sugars: 0.3g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.004g | Polyunsaturated Fats: 0.01g | Monounsaturated fats: 0.03g | Sodium: 83mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.03mg
