Egg-Free Mayonnaise Recipes

Egg-free mayonnaise in a glass jar with a black lid.

5 from 7 votes

Easy Vegan Mayonnaise Recipe is budget-friendly and takes just 5 minutes to make. This blender homemade mayo turns out deliciously thick and creamy every time, and is made with simple ingredients.

Prep Time5

Cook Time0

Total Time5

Course: Condiment

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 61kcal

Author: Nisha Melvani

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