Vegan Mayo Recipe Recipe
Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Vegenaise)! Healthy, easy and flavorful!
How to Make the Best Vegan Mayo Recipe
Making your own vegan mayo at home is surprisingly simple and produces a creamy, delicious spread that rivals any store-bought version. This silken tofu-based mayonnaise is not only dairy-free and egg-free, but it’s also lower in fat than traditional mayo while still delivering that rich, creamy texture you crave.
The secret to this recipe is using silken tofu as the base—it blends up incredibly smooth and creates the perfect mayo-like consistency. A touch of apple cider vinegar adds the classic tang, while optional dijon mustard gives it that subtle depth of flavor. The best part? This whole recipe comes together in just 10 minutes with a blender.
This versatile vegan mayo works beautifully as a sandwich spread, salad dressing base, or dipping sauce. Try adding fresh herbs like basil or cilantro for a homemade aioli, or stir in some sriracha for a spicy kick. Store it in a sealed jar in the refrigerator for up to 2-3 weeks.
Vegan Mayo Recipe
Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Vegenaise)! Healthy, easy and flavorful!
Ingredients
Vegan Mayo
Instructions
Vegan Mayo
- Place silken tofu, oil, water, apple cider vinegar, salt and optional mustard in a blender and blend until smooth, starting slow and increasing speed, scraping down sides as needed. Feel free to add a tablespoon or two of water to get motor running, especially if using extra firm tofu.
- Store in a sealable jar.
- Enjoy as you would mayo.
Notes
- This will keep 2-3 weeks in the fridge if using vinegar.
- For a lower fat version, use 2 tablespoons of oil and add 1-2 tablespoons of water.
- You can substitute lemon juice or lime juice for the apple cider vinegar, but vinegar will help preserve it longer.
- For Basil Aioli, blend in fresh basil leaves. For Cilantro Aioli, add fresh cilantro. For Sriracha Aioli, stir in sriracha to taste.
