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vegan oil free mayo
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5 from 1 vote

Vegan Oil-Free Mayo

If you’ve been on the hunt for a vegan, oil-free mayo that’s just as creamy and satisfying as the classic, then this Vegan Oil-Free Mayo made with silken tofu is about to become your new best friend. Not only is it ridiculously easy to whip up, but it’s also healthy, budget-friendly, and absolutely perfect for slathering on sandwiches, drizzling on salads, or using as a dip. Yes, please!
Prep Time15 minutes
Total Time15 minutes
Course: Condiment, Sauce, Spread
Cuisine: Dairy-Free, Egg-Free, Oil-Free, Vegan
Servings: 32 tablespoons per batch
Calories: 8kcal
Author: Jacqui Wormington
Cost: 2.50$ per batch

Equipment

Ingredients

  • 450 grams silken tofu
  • 2 teaspoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon nutritional yeast
  • 1 teaspoon dijon mustard
  • ½ teaspoon sea salt optional
  • ½ teaspoon cane sugar optional
US Customary - Metric

Instructions

  • Prepare the Tofu: Remove the silken tofu from its package. Drain the tofu thoroughly, pressing gently to release as much water as possible. Don’t worry if it crumbles—you’ll be blending it anyways!
  • Blend the Base: Place the tofu into a the cup of an immersion blender, high speed blender, or food processor. Blend on high for about one minute until the tofu is completely smooth and creamy.
  • Incorporate the Flavors: Add the lemon juice, apple cider vinegar, nutritional yeast, Dijon mustard, sea salt (if using), and cane sugar (if desired). Blend again until the mixture is luxuriously smooth and fully incorporated. Give the mayo a taste and tweak the seasoning to suit your preferences.
  • Flavor Variation: If you're going for a flavor variation (e.g. aioli, green goddess, or tomatilla) - mentioned in the variation section of the blog post and below in the recipe notes - add your additional ingredients now.
  • Chill for Perfection: Transfer your creamy creation to a clean, airtight container, such as a mason jar or squeeze bottle. Allow the mayo to chill in the fridge overnight. This resting time helps it thicken and develop an even richer texture.
  • Store and Enjoy: Keep your mayo fresh by storing it in the fridge for up to one to two weeks. It’s ready to enhance sandwiches, dressings, dips, meals and more!

Notes

Storage: Store your mayo to in a clean, airtight container (I love mason jars or squeeze bottles for this!). I would recommend to disinfect your choice of storage container beforehand. It will stay fresh in the fridge for 1-2 weeks. Just give it a good stir if it separates.
 
Flavor Variations
    • Garlic Aioli: 2-4 cloves of garlic 
    • Tomatillo Cilantro Dressing: 1-2 tomatillos (peeled and chopped), half a bunch of fresh cilantro, and 1 tablespoon of lime juice
    • Chipotle Mayo: Blend in 2-3 chipotle peppers in adobo sauce (adjust to your heat preference), lime juice and taco seasoning
    • Lemon Dill Mayo: Add 1 tablespoon of fresh dill and an extra teaspoon of lemon juice to the mayo
    • Green Goddess: 1 tablespoon each of fresh parsley, chives, and tarragon, 1 teaspoon of basil, 1 clove of garlic, 2 teaspoons lemon juice, and 1 teaspoon of white miso paste or nutritional yeast
    • Curry Mayo: 1 tablespoon of curry powder (or more to taste) -  alternatively you could also use curry paste to taste

Nutrition

Serving: 1 tablespoon | Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 39mg | Potassium: 27mg | Fiber: 0.04g | Sugar: 0.3g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg