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    Easy vegan mayonnaise

    12 April 2016 by Amber | 15 Comments

    10.3K shares
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    An easy, five-minute eggless mayonnaise that's smooth, creamy and everything a good mayonnaise should be.

    Easy five-minute vegan mayonnaise made with a silken tofu base.

    Over the weekend I went to the inaugural Vegan Food Fair in Auckland. It was a really cool event with lots of amazing food stalls, although it was completely and totally overwhelmed by its own popularity. I don't think the organisers were quite prepared for the onslaught of hungry people with their eye on ALL of the plant-based treats. But there you have it, it's a growing market and how cool is that?!

    I had a delicious Balinese satay vege plate for lunch and a fabulous raw mocha cheesecake to follow. I may have also sampled my big girl's chocolate coconut soft serve. Bliss. I also tried a really light and tasty vegan mayonnaise which immediately got me thinking about how to make something like it at home.

    I didn't actually expect it to be successful on my first attempt, but as it happens silken tofu is actually a perfect mayonnaise base. With a few extra flavourings for tang, salt and sweet, it's a winning combination that I'll definitely be making on the regular, now that I know how.

    Easy vegan mayonnaise made with a silken tofu base.

    This mayonnaise is perfectly smooth and creamy, with just the right consistency and mouth feel. It's silky and shiny, just as it should be. It's also a much, much healthier option with a minuscule 1.6g of fat per serve (compared to about 17g per serve on the store bought stuff in my fridge). Really quite remarkable huh? So it's actually more bonus protein hit than calorie-laden condiment. Brilliant.

    Use this mayo in all of the usual salad-related ways. Add it to a sandwich - it was outstanding in the TLT (tempeh, lettuce, tomato) sandwich pictured here. It's also brilliant with home made potato wedges. Knock yourself out, seriously.

    You'll need a blender or food processor to make this recipe.

    Easy five-minute vegan mayonnaise made with a silken tofu base.

    Easy vegan mayonnaise

    Smooth, creamy and tangy egg and dairy free mayonnaise made with a silken tofu base.
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 5 minutes
    Total time: 5 minutes
    Course: Basics
    Cuisine: Gluten free, Vegan
    Calories: 20kcal
    Author: Quite Good Food

    INGREDIENTS

    • 300 g silken tofu (I used Morinaga, unbranded tofu from an Asian grocer would be perfect too)
    • 2 tablespoon lemon juice
    • 2 tablespoon apple cider vinegar
    • 1 teaspoon maple syrup
    • ½ teaspoon salt
    • ½ teaspoon to 1 teaspoon mustard powder or dijon mustard
    • 2 tablespoon olive oil

    INSTRUCTIONS

    • Blend all ingredients except for the mustard powder and olive oil, until smooth.
    • Add mustard powder ¼ teaspoon at a time, blending to incorporate, then tasting. I found a ½ teaspoon wasn't enough, so ended up adding a full teaspoon. The end result was quite zingy and mustardy, which I love, but if you want a milder mayo you'll probably want to add a little less mustard.
    • With the blender or food processor running, drizzle in the olive oil and blend until well combined and glossy.
    • Remove to a sealed container and store in the fridge.

    RECIPE NOTES

    • Makes approximately 350ml of mayonnaise.
    • Nutrition information estimated per tablespoon serve.

    NUTRITION INFORMATION

    Calories: 20kcal | Carbohydrates: 0.6g | Protein: 0.9g | Fat: 1.6g
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!

    Nutrition Facts
    Easy vegan mayonnaise
    Amount Per Serving
    Calories 20 Calories from Fat 14
    % Daily Value*
    Fat 1.6g2%
    Carbohydrates 0.6g0%
    Protein 0.9g2%
    * Percent Daily Values are based on a 2000 calorie diet.

    An easy, five-minute eggless mayonnaise that's smooth, creamy and everything a good mayonnaise should be.

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    Reader Interactions

    Comments

    1. Maree

      April 12, 2016 at 11:31 am

      How long do you reckon it will keep in the fridge?

      Reply
      • Amber

        April 12, 2016 at 1:11 pm

        A couple of days at least, but longer than that I'm not too sure because tofu doesn't have a very long shelf life once opened. I don't think I'm going to have a problem using it all up though! It's seems like the perfect thing to use when bulk amounts of mayo are needed (think potato salad)...

        Reply
    2. Keith @ How's it Lookin?

      April 13, 2016 at 7:03 am

      I gotta try this, and it sounds tasty. Thanks for the idea

      Reply
    3. narf7

      April 13, 2016 at 8:37 am

      Did you catch Kelly at "Food to Glow's" recipe for crispy smashed potatoes with roased broccoli and vegan aioli? She makes her aioli with aquafaba. Might be a good alternative for people who don't like to use soy?

      Reply
      • Amber

        April 13, 2016 at 12:39 pm

        Oh thanks I'll have to check it out. I also have an aquafaba based aioli recipe which I love, it's just much higher in fat!

        Reply
    4. Christopher

      April 13, 2016 at 9:25 am

      Very interesting. I can't wait to give this a try!

      Reply
    5. Jana @ delectablymine

      April 26, 2016 at 12:10 am

      I freeze pretty much everything, so I'd give it a try with this sauce, but was wondering if you've tried freezing it?

      Reply
      • Amber

        April 26, 2016 at 9:35 am

        Hi Jana, I haven't tried freezing it - do let me know how it goes if you try it!

        Reply
    6. Rhonda

      December 29, 2016 at 3:43 pm

      Hi there, I just made this for the first time to go with our potato wedges tonight. My husband and I both love it but find the consistency a bit thin for our likinG. To get it thicker next time would suggest lessening the lemon/acv (risk losing flavour I guess) or adding some aquafaba? Or any other suggestion you think better? Thanks for this recipe though, it will get gobbled down! ?

      Reply
      • Amber

        December 30, 2016 at 1:39 pm

        Hi Rhonda, I've made this a few times now and found the thickness was different every time - I think it may depend a bit on the tofu and how much moisture is in it (you could try draining it on paper towels first). Aquafaba might work, I've used it very successfully in this eggless aioli https://quitegoodfood.co.nz/2015/08/21/eggless-aioli/ which is a more traditional recipe. Hard to know how it would go with the tofu without just giving it a go, it's such unpredictable stuff I find! Thanks for your comment, have a Happy New Year!

        Reply
    7. Rhonda

      January 05, 2017 at 5:02 pm

      Thanks Amber .. didn't think about moisture in the tofu. Will try draining it next time, as the flavour was good, and don't want to mess with the ingredients too much. I did also wonder about thickening with guar gum or ground flax seeds too though. A bit of experimenting may be in order I think :). Happy New Year to you too!

      Reply
    8. Alyce

      January 28, 2017 at 12:12 am

      Could you freeze this? I'm going to make it this evening but I'm worried it will waste in the fridge! ?xxx

      Reply
      • Amber

        January 31, 2017 at 5:03 pm

        Hi Alyce, I'm not sure sorry as I haven't tried freezing it. My hunch is that it may separate.

        Reply
    9. rita

      May 05, 2017 at 12:33 pm

      Exactly, something as delicious as this mayo could never last more than a few days in my house. Delicious gems that spice up any sandwich, will try this for me kids

      Thanks
      Rota

      Reply
    10. Robert

      July 13, 2017 at 6:45 pm

      Its look so yummy. Thank you for this recipe

      Reply

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