Make this thick and creamy vegan tofu mayo and you’ll never miss regular mayo! It only takes minutes, and matches the taste of any store bought vegan mayo.
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links.
When first switching to a vegan diets several years ago, it was very difficult to find a vegan mayonnaise. This eliminated many of the standard dishes I was accustomed to eating before going vegan.
Even when I began to see vegan mayonnaise appear on the store shelves, they were full of oil and so expensive! I rarely purchased them.
I settled for mayo free versions of potato salad and coleslaw. And I opted for other condiments on burgers and sandwiches.
That is, until now!
This recipe for tofu mayonnaise has a flavor that is pretty close to my favorite vegan store bought mayonnaise brand. It tastes great! But this one is oil-free, and has less than 20 calories per tablespoon. The leading store brands of vegan mayo contain 90 to 100 calories per tablespoon!
You can make it at a fraction of the cost of the brand name vegan mayos, and you can whip it up in minutes!
This eggless mayo is so creamy and delicious! You’ll never know it’s vegan!
Hello potato salad, coleslaw, and vegan BLTs! You can enjoy all of these old favorites without the guilt!
Does vegan mayonnaise taste good?
You’ll absolutely love this egg free mayonnaise It matches the taste of real mayo, and is perfect as a sandwich spread, as a salad dressing base, and in salads.
Mayo ingredients
- Lite Firm Silken Tofu – make sure you use firm silken tofu. Regular firm tofu will not the as creamy, and soft silken tofu will be too runny. I use Mori-nu brand. I haven’t tried any other brands, so I don’t know how they work
- Cashews – these can be left out, but they definitely help in creating a rich and creamy vegan mayo.
- Lemon Juice – bottled or fresh will work.
- Apple Cider Vinegar – for additional tang without the recipe being too lemony
- Yellow Mustard
- Organic Sugar – because mayonnaise has a slight sweetness. Feel free to substitute another sweetener of choice.
- Salt – to round out the flavor
- Onion Powder – just a touch for seasoning
How to Make Vegan Tofu Mayo
When blending raw cashews, it is helpful to have a high speed blender like a Vitamix or Blendtec. If you have a regular blender, be sure to soak the cashews for at least four hours, then drain, before blending them.
For faster soaking, you can boil the cashews for 10 to 15 minutes, then drain and rinse them.
Also, a tip I learned from Isa Chandra Moskowitz in her cookbook, Appetite for Reduction, is to blanch the silken tofu for about 2 minutes before using it. This is to remove the “beany” taste.
To do this, bring a pot of water to a boil. Then place the tofu in the boiling water, turn the heat down to medium to keep it from boiling over, and boil for two minutes. Then drain in a fine mesh strainer.
Place all the ingredients in your blender, and blend until completely smooth. Scrape down the sides, if necessary.
This recipe is a game changer!
Use it as a base for salad dressings, as a spread on burgers and sandwiches, and anywhere else that calls for traditional mayo! Here are some of my recipes using this plant based mayonnaise:
- Vegan Potato Salad
- Vegan Coleslaw
- TLT Sandwich (Tofu Bacon, Lettuce, & Tomato
- Vegan Ranch Dressing
- Vegan Thousand Island Dressing
- Chickpea Salad Sandwich
- Vegan Macaroni Salad
- Vegan Chipotle Mayo
Explore our Oil-Free Vegan Staples Cookbook
Frequently asked questions:
Because this recipe contains cashew, you really need to use a blender to get a smooth mayo. A food processor will not not grind the cashews finely enough.
You can store this mayo in a glass jar or other airtight container in the fridge for a week to 10 days.
No, unfortunately it does not. It separates after freezing, and no longer has that thick and creamy consistency.
If you make this recipe, please be sure to leave a rating and a comment below. It only takes a few seconds, but helps other visitors to my site. Thank you for taking the time to leave your comment!
And come join our Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.
Vegan Mayonnaise Recipe
Ingredients
- 1 12.7 oz package of lite firm silken tofu
- ½ cup raw cashews
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon onion powder
Instructions
- To remove the raw bean taste, place tofu in a small pot of boiling water and blanch for 3 minutes.
- Drain and add to a high speed blender.
- Add the remaining ingredients and blend on high until the mayonnaise is smooth.
- Store in a pint sized jar in the refrigerator for up to a week.
Notes
Nutrition
Nutrition calculations are approximate.
