EASY Vegan Mayonnaise
Today we are making an EASY Vegan Mayonnaise that is incredibly delicious, rich, and creamy. Once you have made vegan mayonnaise from scratch, you’ll probably never buy store-bought again. This may be one of those staple recipes that you will want to make time and time again. It truly has been for us. It takes only a couple of minutes to make, and the taste cannot compare to what is available in the grocery stores. But the greatest advantage of making your own vegan mayo is that you know what is in it, you can pronounce all the ingredients, and it is much better for you.
What is Vegan Mayo Made Of?
You can make vegan mayonnaise by using just a few ingredients. It can be made with oil, a little soy milk, and some seasoning, but adding some tofu allows you to cut down on the oil, making it a healthier option, and believe it or not, the flavor and consistency are even better. You will want to use a neutral-tasting oil for this recipe so that the flavor is not affected. This is not a good recipe for coconut oil as it hardens in the fridge.
This Vegan Mayo is the base of some of our most exciting recipes. We make dips and salad dressings that are absolutely wonderful and can please the most skeptic and finicky eater. Stay tuned for more recipes in the weeks to come.
Easy to make with a Blender:
You will want to have a good blender for this vegan mayonnaise recipe. The process is as important as the ingredients. It has to be well blended and emulsified. I use a Vita-Mix, but an immersion blender may work as well.
An Important Trick to making Vegan Mayo:
An important trick to making great vegan mayo is to start with the ingredients at room temperature. You may cool it in the fridge as soon as it is made, but it does not do well in the freezer.
I am excited to share this staple Vegan Mayonnaise recipe with you. I hope you enjoy it as much as I do.
This Vegan Mayo would go perfectly with my VEGAN TOASTED GARLICKY TOMATO SANDWICH Recipe.
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EASY Vegan Mayonnaise
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 5-10 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
Today we are making an EASY Vegan Mayonnaise that is incredibly delicious, rich, and creamy. Once you have made vegan mayonnaise from scratch, you’ll probably never buy store-bought again.
Ingredients
- 3/4 cup silken tofu
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/8 teaspoon shredded horseradish (or 1/4 teaspoon ground mustard)
- 1/3 cup safflower oil (or neutral tasting oil)
Instructions
- In a substantial blender add tofu, lemon juice, salt, onion powder and horseradish.
- Blend until smooth. Keep blending on high for a couple of minutes.
- Reduce the speed of the blender to low and add oil slowly. This is a crucial step. Make sure the oil is at room temperature.
- Next turn the blender on high and blend for a minutes or so. Store in an airtight container in the fridge.
Notes
An important trick to making great vegan mayo is to start with the ingredients at room temperature. You may cool it in the fridge as soon as it is made, but it does not do well in the freezer.
Hi Chef Ani!
Would the vacuum pack silken tofu be alright to use in this recipe or is water pack necessary?
Thanks!
Hi Karen! Great question! I have never tried it with vacuum packed silken tofu, but I would think that will work just fine!
Thanks so much! We’ll try it for lunch this afternoon and see. 🙂
Blessings!
I hope you like it! Thank you for trying my recipes. May God bless you!
Sorry to clutter up the feed on this recipe but I made this with the vacuum pack tofu (in fact, I doubled the recipe) and avocado oil. This is THE BEST vegan mayo we’ve ever tried! Not only that, but it’s 1/2 the fat of the vegan mayo we normally buy! Thank you SO much for sharing this!
Aww..I am so glad you enjoyed the mayonnaise recipe. Thank you for the 5-star review and wonderful comment. Such encouragement.
Can I use olive oil and regular mustard (not dry)?
Yes, absolutely! I hope you enjoy the recipe! Thank you for your comment.
Where does one find fresh horseradish without vinegar? Is it usually seasonal?
Great Question! I would use grated fresh horseradish in a little fresh lemon juice to avoid the vinegar.
Is there a certain brand of silken tofu to look for? I have tried a mayo with silken that just could not overcome the taste the tofu gave it. Vacuum packed works fine, but having problems with the taste of silken.
You could try to increase the amount of lemon juice, onion powder, and horseradish to see if you could overcome the taste. However, if you would rather not use silken tofu, you can try 1/2 cup soy milk and increase the oil to one cup instead. We like this version of mayo too, it will have a better flavor, but more oil.
Question – What kind of Vitamix do you use for this recipe? I have the Vitamix 7500 with low-profile jar, and when I tried blending the tofu, it didn’t really work.
Basically, it got crumbly, but the jar is so wide that the tofu just flew to the edges away from the blade. I’ve had similar problems when making small batches of hummus. Basically the blade just spins up really fast because there’s no contact with the food.
Really sad because I was looking forward to this recipe 😀
Glad to see a young person putting out so much positivity – may God’s will continue to radiate forth through your actions.
Hi Sam! We have the 5200 Vitamix blender. I am sorry to hear this didn’t work with your blender. Do you have an immersion blender? It may work better with small batches. Thank you for your kind comment. May God richly bless you!