This recipe for The BEST Vegan Mayo takes less than five minutes and uses just five ingredients. Silky tofu creates a creamy, flavorful plant-based mayonnaise that works anywhere you’d use traditional mayo.
Eggless mayo is very much a thing — and it’s a versatile, delicious condiment. This vegan version is a healthier option that replicates the texture and flavor of conventional mayonnaise and can be swapped into any recipe that calls for regular mayo.
Some people argue that true mayonnaise requires egg yolks. That’s fair, but this plant-based mayo delivers the same creamy mouthfeel and tang, and you can use it in sandwiches, potato salad, dressings, tartar sauce, and more.
There are many store-bought vegan mayo options, but labels often include processed vegetable oils (high-oleic sunflower, soybean, canola) and other additives. If you want a simple, whole-food, egg-free mayo, making it at home is quick, affordable, and lets you control the ingredients.
Why this Vegan Mayo is the BEST
- Healthy: A plant-based alternative to regular mayo with minimal processed ingredients.
- Easy: Ready in about five minutes with five ingredients.
- Tasty: Thick and creamy, similar to traditional mayonnaise.
- Meal prep friendly: Store in the refrigerator up to two weeks or freeze up to three months.
- No nuts: Many vegan mayo recipes use cashews; this tofu version is nut-free and allergy-friendly.
Ingredients and Substitutions
The core ingredients are simple and free of added sugars or processed vegetable oils. They provide a clean, whole-food base for a flavorful mayonnaise.
- Tofu: Extra-firm tofu gives a creamy base without nuts or soaking time.
- Apple cider vinegar: Substitute white vinegar, unsweetened rice vinegar, or lemon juice if preferred.
- Dijon mustard: Yellow mustard can be used as an alternative.
- Oil: Extra-virgin olive oil or avocado oil both work well. For an oil-free version, replace the oil with 1–2 tablespoons of water; the texture will be slightly thinner and may separate in the fridge but can be re-emulsified before use.
- Salt: Omit for a no-salt version or add a pinch of garlic or onion powder for extra flavor.
How to make it
This recipe is very simple. You can use a food processor, blender, or an immersion blender in a tall container.
Step 1: Drain the tofu and transfer the block to your blender, food processor, or a tall container suitable for an immersion blender.
Step 2: Add the drained tofu, apple cider vinegar, dijon mustard, olive oil, and salt to the container.
Step 3: Blend. It may take 20–30 seconds to emulsify and come together — be patient and keep blending until smooth.
If using an immersion blender, use a tall container to avoid splashing. Keep blending patiently until the mixture thickens.
When the mayo looks smooth and uniform, scrape down the sides with a spatula and blend for another minute if needed.
Step 4: Transfer the mayo to a jar and chill. The flavor improves slightly after an hour in the fridge. Store in an airtight container for up to two weeks in the refrigerator.
Variations
Use the base recipe to create flavored mayos:
- Vegan Chipotle Mayo: Stir in 2 tablespoons taco seasoning and ½ teaspoon chipotle chili powder.
- Vegan Garlic Mayo: Add two grated garlic cloves to the blender or 2 teaspoons garlic powder.
- Vegan Sriracha Mayo: Mix in 2 teaspoons or more sriracha to taste.
- Everyday Vegan Sauce: Combine 1 cup mayo, 2 tablespoons tomato paste, 1 tablespoon rice vinegar, 1 teaspoon paprika, 1 teaspoon garlic powder, and 2 teaspoons maple syrup or honey (use maple syrup to keep it vegan).
What to do with Vegan Mayonnaise
- Spread on toast with lettuce, sliced tomato, and black pepper.
- Use in chickpea “tuna” salad or other plant-based sandwich fillings.
- Toss with chopped vegetables and dry ranch mix, then roast at 425°F for crispy, flavorful roasted veggies.
- Mix with taco seasoning and drizzle over tacos.
- Top quinoa burgers, falafel, or black bean burgers.
- Stir into potato salad or pasta salad as a mayo base.
- Combine with vegan sour cream to make dairy-free dips.
More Tofu Recipes
- Crispy Oven Baked Tofu Recipe
- Creamy Vegan Blueberry Tart Recipe
- Vegan Tofu Scramble
- Vegan Chocolate Pudding Recipe
If you made this recipe, consider rating it and leaving a comment. Share photos on Instagram by tagging @dkhealthcoach and using the hashtag #debraklein.
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BEST Vegan Mayonnaise
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Equipment
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Immersion blender (or blender/food processor)
Ingredients
- 1 14-oz pkg extra firm tofu drained
- ¼ cup olive oil extra virgin
- 2 tablespoon apple cider vinegar
- 2 teaspoon dijon mustard
- ½ teaspoon sea salt
Instructions
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Drain tofu; no pressing required. Transfer the block to a blender, food processor, or tall container for an immersion blender.
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Add olive oil, apple cider vinegar, dijon mustard, and sea salt. Blend until smooth and creamy. The oil helps the mixture emulsify and creates a texture similar to traditional mayonnaise.
Notes
Nutrition
Note
Nutrition values are estimates calculated with online tools. For the most accurate results, calculate nutrition using the exact ingredients and brands you use.