Easy Vegan Mayonnaise with Silken Tofu

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!

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.

1. Add all ingredients to a high-speed blender.
2. Blend until smooth.
3. Taste and adjust seasonings, as necessary
4. 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.

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.

~ 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.