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.
0 from 0 votes
Print     Pin
Course: Basics
Cuisine: Gluten free, Vegan
Prep Time: 5 mins
Total Time: 5 mins
Calories: 20kcal
Author: Quite Good Food


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


  • Blend all ingredients except for the mustard powder and olive oil, until smooth.
  • Add mustard powder 1/4 tsp at a time, blending to incorporate, then tasting. I found a 1/2 tsp 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.


  • 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!