These budget-friendly, Egg-Free Mayonnaise recipes take just 5 minutes to whip up! With a blender, you’ll get a thick and creamy homemade mayo every time using simple ingredients. Choose the high-protein, oil-free tofu version or an avocado oil option made with plant-based milk. Enjoy versatile, delicious results no matter which you pick!
Never run out of mayo again! Make your own and refrigerate it for up to 2 weeks. These budget-friendly recipes require just a few simple ingredients and can be made with an immersion blender for easy cleanup! These easy blender vegan versions taste just like regular mayonnaise! No eggs, no contaminated aquafaba, just plain good-for-you ingredients.
Most tofu mayonnaise recipes call for silken tofu, but I prefer using medium or firm tofu for the added protein. You won’t even notice the difference in texture once it’s spread between toast or sandwich fillings.
Use this Egg-Free Mayonnaise recipe to make my Curried Chickpea Salad or this High-Protein Plant-Based Tempeh Sandwich.
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👩🏼🌾 Ingredients
For the Tofu Mayonnaise:
- Firm tofu has a higher protein content per serving, while medium tofu offers a smoother texture. I prefer using firm tofu because it still creates a creamy consistency, and the texture difference isn’t noticeable in sandwiches.
- Vinegar adds a tang and just two teaspoons of vinegar with a meal may improve blood sugar control, blunting the blood sugar spike by about 20 percent.
- Whole grain mustard contains natural emulsifiers that help the mayo achieve a thick, creamy consistency and prevent separation.
- Add turmeric, black pepper, and salt or salt substitute as desired.
- For a longevity boost, add ground long pepper or black cumin seeds. Long pepper contains the anti-aging compound piperlongumine. Black cumin seeds may improve weight loss, cholesterol, triglycerides, blood pressure, and blood sugar control.
For the Avocado Oil Mayonnaise:
- Avocado oil or a neutral-tasting olive oil works best. Do not use coconut oil as it has a strong flavor and is not a heart-healthy fat.
- Apple cider vinegar combined with lemon juice adds a tart, tangy, and bright flavor to this Easy Vegan Mayonnaise recipe.
- Soy milk contains natural emulsifiers that bind the mayo and make it thick and creamy.
- Kala namak is an optional ingredient. I highly recommend adding some if you happen to have any at home. It adds an eggy flavor to this recipe, just like in regular mayo!
See the recipe card for quantities.
🧄 Substitutions
For Tofu Mayonnaise:
- Vinegar - Use apple cider vinegar, red or white wine vinegar, white vinegar, or a combination of lemon juice and vinegar. Apple cider vinegar with 'mother' might be a healthy choice. The "mother" contains beneficial bacteria and yeast that may aid digestion and support a healthy gut microbiome, but this has not been established with research.
- Whole grain mustard - substitute with Dijon mustard, wasabi, or horseradish as desired
- Tofu - use firm tofu for more protein, or medium tofu for a creamier mayo
- Seasonings - add turmeric and black pepper to enhance the anti-inflammatory benefits of curcumin
- Herbs - add fresh or dried herbs for more antioxidants
- Spicy mayo - add sriracha or cayenne pepper to taste
For Avocado Oil Mayonnaise:
- Garlic power - feel free to add a pinch if you like the flavor
- Oil - use sunflower, safflower, grape seed, canola, refined olive oil, or any neutral-flavored, odorless oil
- Mustard - use dry mustard powder or Dijon mustard
- Smoked paprika - add a pinch for a smoky mayo
Visit my Vegan Sandwich Recipes page for more recipes using mayonnaise.
📖 How to Make Tofu Mayonnaise
Use a food processor, blender, or immersion blender.
Step 1. Use a sharp knife to cut a small opening in the tofu packet. Drain one-half of the liquid into the blender. (Save the remaining liquid.) Then, open the packet fully, break the tofu into chunks, and add them to the blender with the drained liquid.
Step 2. Add the vinegar, mustard, garlic powder, turmeric (if using), black pepper, and salt to taste.
Step 3. Blend until creamy and smooth, adding more tofu liquid as needed. Adjust the seasonings to taste.
Step 4. Refrigerate for up to 1 week. Mix well before using.
📖 How to Make Avocado Oil Mayonnaise
Use a food processor, blender, or immersion blender.
Step 1. Add the soy milk, vinegar, and lemon juice to the canister of an immersion blender. Mix with a spoon until it starts to curdle.
Step 2. Add the salt, mustard powder, and kala namak (if using) to the canister and blend, moving the stick up and down, until it starts to thicken.
Step 3. Slowly add the avocado oil while blending and moving the stick up and down in the mixture.
Step 4. Blend until the vegan mayonnaise is creamy and the oil is fully incorporated. Refrigerate for up to 2 weeks.
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Top Tip
- Unsweetened soy milk is required for proper emulsification of Avocado Oil Mayonnaise.
- These vegan mayonnaise recipes will continue to thicken once refrigerated. If the Avocado Oil Mayonnaise appears too thin upon blending, slowly add more oil as needed.
- Storage: Refrigerate the Avocado Oil Mayonnaise in an airtight container for up to 2 weeks. Mix it with a spoon before serving. Refrigerate Tofu Mayonnaise for up to 1 week. Mix well before using.
🙋🏽♀️ Recipe FAQs
Soy products like tofu, soymilk, and tempeh are rich in polyunsaturated fats, fiber, vitamins, and minerals, and low in saturated fat. They contain isoflavones, which can act as natural selective estrogen receptor modulators, providing pro-estrogenic benefits for bone health and anti-estrogenic effects to lower breast cancer risk. Including whole soy foods a few times a week can support bone health, ease menopausal symptoms, and reduce cancer risk.
It has a mild, tangy flavor, and can be customized with various herbs and spices. Use it as a dip or spread.
Tofu mayonnaise is a much healthier alternative to traditional mayo because it’s cholesterol-free, higher in protein, and can be made without extra oils. In contrast, traditional mayo is typically high in saturated fat, which can impact heart health.
Vegan Avocado Oil Mayonnaise is healthier than egg-based or non-vegan mayo, containing less saturated fats and almost no cholesterol.
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Egg-Free Mayonnaise Recipes
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Ingredients
For the Tofu Mayonnaise:
- 14 ounces medium-firm tofu or firm tofu with liquid from the packet
- 3 to 4 tablespoons apple cider vinegar or red wine vinegar, white wine vinegar, or lemon juice*
- 2 tablespoons whole grain mustard or wasabi or horseradish to taste
- ¼ teaspoon garlic powder optional
- Pinch of turmeric optional
- Freshly ground black pepper to taste
- Salt or salt-substitute to taste
For the Avocado Oil Mayonnaise:
- ½ cup unsweetened soy milk at room temperature
- 2 teaspoons apple cider vinegar or white wine vinegar, room temperature
- 1 teaspoon lemon juice or to taste
- ¼ to ½ teaspoon salt
- ½ teaspoon mustard powder or 1 teaspoon Dijon mustard
- Pinch of kala namak for eggy flavor (optional)
- 1 cup avocado oil or neutral-flavored olive oil
- Salt or salt substitute, to taste
Instructions
For the Tofu Mayonnaise:
- Use a sharp knife to cut a small opening in the tofu packet and drain one-half of the liquid into the blender. (Save the remaining liquid.) Then, open the packet fully, break the tofu into chunks, and add them to the blender with the drained liquid.
- Add the vinegar, mustard, garlic powder, turmeric (if using), black pepper, and salt to taste.
- Blend until creamy and smooth, adding more tofu liquid as needed. Adjust the vinegar, lemon juice, and seasonings to taste.
For the Avocado Oil Mayonnaise
- Immersion blender: Add the soy milk, vinegar, lemon juice, salt, mustard powder, and kala namak (if using) to the canister and blend, moving the stick up and down, until it starts to thicken. Slowly add the oil while blending, moving the stick up and down in the mixture. If the mixture is too thin, add more oil as needed.
- Food processor: Add the soy milk to the canister and blend for one minute, or until it starts to thicken. Add the vinegar, lemon juice, salt, mustard powder, and kala namak (if using). Process for another minute until everything is blended.Scrape the sides and bottom of the bowl. Then, with the food processor running, slowly add the oil until about one quarter has been added for proper emulsification. Continue to add the oil slowly, but increase it to a thin stream instead of drops. After all the oil has been added, scrape the bowl, and then process the mixture for 10 seconds. Taste the mayo, and adjust the salt to taste. It will thicken in the refrigerator, but If you think the mayonnaise is too thin, you can blend a little more oil into it. Do this slowly.
Notes
- Nutrition Facts are for the Tofu Mayonnaise recipe. Refrigerate for up to one week.
- Avocado Oil Mayonnaise makes 20 servings. Refrigerate for up to 2 weeks.
- Tofu mayo: *Use a combination of lemon juice and vinegar for less tang.
- Avocado oil mayo: Soy milk is best for proper emulsification.
- These egg-free mayonnaise recipes continue to thicken once refrigerated. If the avocado oil mayo mixture is too thin upon blending, slowly add more oil as needed.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Jae Crawford says
Hi! Thank you for this recipe! I track calories and was wondering what the serving size that is 61kcal is in terms of tsp or tbsp?
Nisha Melvani, RDN says
Hi, I did not measure this but the nutrition information is for one-sixth of the total amount.
Roberta says
The first try I used frozen firm tofu and it came out very liquid so it will be a tasty asparagus sauce. The second try was unfrozen silken tofu and it came out thicker. It is in the fridge chilling now.
Nisha Melvani, RDN says
Frozen tofu-that's a brave attempt:) Hope you enjoyed the second one!
Emily says
How long do they last in the fridge?
Nisha Melvani, RDN says
up to one week.
Robbie says
Thanks!
Nisha Melvani, RDN says
Sure!
Shan says
I was just looking for Kala namak and it comes as a powder which is white or a brown grainy material. I assume you used the white powder for yours, due to the coloring? I just wanted to ask before I purchase thank you so much!
Nisha Melvani, RDN says
Hi. It should be slightly pink. Like this https://amzn.to/3TbA4np
Laura says
Just wondering if this recipe can be made with less oil or no oil. I appreciate your thoughts! Thank you!
Nisha Melvani says
You can make mayonnaise with soaked cashews but I have not shared a recipe for that as yet. This one requires some type of oil.
Neena Chandiramani says
Lovely 🥰 recipe and easy to make!
Nisha Melvani says
Thank you. So glad you are enjoying it.