Vegan Mayonnaise

Using tofu creates a smooth and creamy mayonnaise.



Vegan Mayonnaise

Marla Hingley
Using tofu creates a smooth and creamy mayonnaise
Prep Time 5 mins
Total Time 5 mins
Servings 16


  • 4 oz soft silken tofu drained
  • 2 tsp lemon juice
  • 2 tsp GF Dijon mustard
  • 3/4 - 1 cup oil of your choice
  • Salt to taste


  • Using a blender or immersion blender, combine tofu, lemon juice, and mustard. Blend until smooth.
  • With machine running, add oil in a very slow, thin stream (the slower and thinner the better - if not, you will find you mayo will start to separate as it sits in the fridge over time). Use enough oil until you get the thickness you want. Season to taste with salt.


Makes about 2 cups, and stores for about 10 days in fridge.
Tried this recipe?Let us know how it was!


See also
Tropical Fish Tacos

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  1. Will last about 10 days. If you don’t use a lot of mayo in a two week period, try making only 1/2 the recipe.

  2. I know I can buy veganaise in the store but I’ve been trying to come up with a recipe for an egg free, soy free, dairy free version of mayo for a while without success….any thoughts on this? It seems all the recipes have tofu in them and I can’t have soy (not good for menopausal women)…Help!

  3. I wouldn’t in this recipe, as the coconut oil would solidify in the mayo when it is stored in the fridge (it would end up with a texture like hard butter). Although… you would just need to warm it up a bit before you use it so its spreadable. Todays comments about using coconut oil have inspired me…I’m working on a soy free vegan mayo – so stay tuned!…here it is, let me know what you think! Soy-Free Vegan Mayo

  4. Everyone has the freedom to research ingredients and determine if they are safe for them to consume. You can always substitute in any other oil of your choice.

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