This quick and easy vegan mayonnaise needs just 5 ingredients and is ready in mere minutes. It’s a creamy, tangy, tasty egg-free and oil-free spread that’s perfect on sandwiches or stirred into dressings and salads.
Store-bought vegan mayonnaise is readily available these days, but it sometimes contains questionable ingredients and it’s always expensive.
Never fear, friends, because it’s quick and easy to create a perfectly creamy, spreadable, vegan mayonnaise at home. It’s made from inexpensive pantry staples and ready in 5 minutes or less!
Ingredients you need
Ingredient notes and substitutions
Tofu ~ Silken tofu, when blended, provides the creaminess and body that we need to make this vegan mayonnaise egg-free and oil-free. I like the Mori-Nu Extra Firm Silken Tofu that comes in a shelf-stable package. Firm or extra firm silken tofu will work. Do not sub for regular tofu.
Do not press silken tofu – simply drain the excess liquid.
Lemon ~ Lemon juice adds zip and brightness to the mayo. Fresh squeezed is always best, but bottled 100% juice would work, too.
Vinegar ~ Vinegar adds tang and sharpness. Apple cider vinegar is a staple on my plant-based diet grocery list and I always have it on hand, so this is what I use. Red wine vinegar or white distilled vinegar can also be used.
Spices ~ A sprinkle of mustard powder and pinch of salt is all you need to complete this easy homemade mayo recipe.
Mustard powder can come across slightly bitter. Feel free to add a teaspoon or two of pure maple syrup or agave if you want to tame down the tang.
If you don’t have mustard powder, you can sub with dijon or yellow mustard. You may need to increase the amount as they are milder in flavor than mustard powder. If you are using prepared mustard, you likely won’t need any sweetener, but taste and adjust to your liking.
Extras ~ The featured recipe here make a delicious, creamy basic homemade vegan mayo that’s great on just about everything. If you want to doctor up the basic recipe a bit, here are some tasty options:
- A pinch of turmeric powder will give a slight yellow hue, just like traditional homemade mayo has from the egg yolk.
- If you want that sulphur-like smell and taste that eggs are known for, you can add a pinch of kala namak (also know as Indian black salt).
- For an extra punch of flavor, try adding some garlic powder or onion powder.
- If you like your mayo with a thinner consistency, add a tablespoon or two of water when blending. If you like a thicker consistency, add a tablespoon of arrowroot powder.
For a different flavor profile, try my Vegan Green Goddess Dip.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Add all ingredients to a high-speed blender.
- Blend until smooth.
- Taste and adjust seasonings, as necessary
- Chill until ready to serve.
Alternately, you can make this recipe with an immersion blender in a tall, wide jar or beaker.
Once you have this easy vegan mayonnaise down, it’s easy to jazz it up and make any variety of flavored mayo that you like. Use the original recipe and then blend or stir in any of the additions below. The amounts can be adjusted to suit your tastes.
Herb mayo – Add ¼ cup of chopped fresh herbs. Use basil to make a basil mayo, cilantro to make a cilantro mayo, dill to make a dill mayo, etc. Or use a combination of herbs to make a mixed herb mayo.
Pesto mayo – Add 3 to 4 tablespoons of my pumpkin seed pesto, kale walnut pesto, spinach artichoke pesto, or your favorite store-bought variety.
Spicy mayo – Add ¼ cup of sriracha or hot sauce.
Chipotle mayo – Blend in 1 canned chipotle pepper and 1 teaspoon of smoked paprika. This would be great with lime juice instead of the lemon juice called for in the original recipe.
Garlic mayo – Blend in 3 to 4 minced cloves of garlic. Voila, you have aioli, which is basically a mayo-like spread flavored generously with garlic.
Storage and freezing
Fridge: Store in an air-tight container, like a major jar, in the fridge for 5 to 7 days.
I do not recommend freezing this homemade vegan mayo.
This easy homemade vegan mayonnaise is so versatile.
It’s perfect slathered on toast (try my vegan oatmeal bread!) with sliced tomatoes, chopped herbs, and freshly cracked black pepper like in the photo above.
Here are some of our other favorite recipes that use vegan mayonnaise:
- Use it in creamy salads like my Vegan Chickpea Salad, Curried Tofu Salad, Vegan Tuna Salad, and Creamy Vegan Macaroni Salad.
- Slather it on sandwiches, like my Veggie Hummus Sandwich, or burgers, like my Vegan Mexican Burger.
- Make a dipping sauce for Sweet Potato Fries, Baked Butternut Squash Fries, Vegan Buffalo Cauliflower, or Veggie Potato Fritters.
- Stir it into Vegan Mashed Potatoes or Vegan Potato Soup for extra creaminess.
- Make some creamy coleslaw to top off these Sloppy BBQ Chickpeas Sandwiches or BBQ Lentil Power Bowls.
- Use it as a base for vegan tartar sauce and then dollop it on these Crispy Vegan Cauliflower Tacos.
Pro tips and tricks
~ Use firm or extra firm silken tofu. Typically, these are shelf stable and found in the Asian section of the grocery store or supermarket. Do not sub regular tofu.
~ Drain, but do not press, the tofu.
~ If you don’t have mustard powder, use ½-1 teaspoon of dijon mustard or yellow mustard.
~ Use a high-speed blender or an immersion blender to ensure a silky smooth texture.
~ If you like a thinner consistency, add water 1 tablespoon at a time, blending after each addition, until the desired consistency is reached.
~ If you like a thicker consistency, add 1 tablespoon of arrowroot powder when blending.
~ Always taste and adjust seasoning to your liking. Add more salt, lemon or mustard, if desired. Or add a pinch of garlic powder or onion powder, if you like.
Traditional mayonnaise is made by emulsifying eggs, oil, and an acid, and is not vegan friendly. However, there are many brands of vegan mayonnaise available at the market today and it’s just as easy to make your own homemade vegan mayo, too! Read all about why a plant-based diet is a healthy choice.
There are several different ways to make vegan mayonnaise. Some are made with an oil base, a cashew base, an aquafaba base (aquafaba is also known as chickpea brine, which is the liquid from a can of chickpeas), or like the one featured in this post, a tofu base.
That depends. Vegan mayo made with an oil base contains saturated fat and is high in calories. Cashew based mayo can also be quite caloric. My silken tofu mayo is high in protein and calcium and low in calories and fat, making a healthier choice than traditional mayo.
Traditional mayonnaise is made with an emulsion of eggs and canola oil. Aioli is made with garlic and olive oil and doesn’t typically contain eggs, although it can.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Easy Vegan Mayonnaise with Silken Tofu
- 1 package (12 oz) firm or extra firm silken tofu drained
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon mustard powder
- 1-2 teaspoons pure maple syrup or agave syrup optional
- Place all ingredients into a high-speed blender.
- Blend until smooth.
- Taste and adjust seasonings as necessary.
- It can be used immediately, but it is better cold. Chill it in an air-tight container in the fridge until ready to serve.
The full recipe makes about 1 ½ cups. Nutrition facts calculated based on 2 tablespoons per serving with no optional sweetener.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Very thick, creamy and tasty. Indistinguishable from the store bought traditional mayonnaises, as I remember them. And I appreciate that there is no oil in the recipe. Thanks so much!!!
Jenn Sebestyen says
I’m so glad you love it, Eileen! Thank you for your comment!