egg free mayo

<em>Forget store-bought, make your own Vegan Mayo using this easy recipe! It's Oil-Free, Healthy, and has both Nut-Free and Soy-Free Options.</em>

Easy Vegan Mayo Recipe 

Lemon

tsp Distilled White Vinegar

tsp Nutritional Yeast

Dijon Mustard

tsp Salt

water (for the Cashew version ONLY)

tsp White Sugar (for the Tofu version ONLY)

Remove the Silken Tofu from its package, removing as much water as possible. Cut the Tofu into cubes and carefully place them onto a dry and clean dish towel. Let the Tofu sit on the towel for 5-10 minutes, to absorb extra moisture.

Add the Silken Tofu Cubes, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, Sugar, and Salt to a high-speed blender. Blend for 45 seconds, or until everything is well incorporated.

Transfer the mixture to a glass jar or sealable container, and store in the fridge for up to 10 days.

For the Tofu Mayo:

Drain your soaked Cashews, if they are still in liquid. Add the Cashews, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, and Salt to a high-speed blender.

Add 1/4 cup of Filtered Water if you are using the Cashew Mayo immediately in a recipe

Add 1/3 cup of Filtered Water if you are planning on using the Mayo over time (ex: Sandwiches)

Blend all ingredients together for 60 seconds, then transfer to a glass jar or sealable container.

For the Cashew Mayo:

I found this recipe too salty, but really tasty otherwise.

Amazing! I made both recipes and they were both great. My boyfriend and I (both massive mayonnaise lovers) agreed that the cashew was more similar in both taste and consistency to storebought mayo. I have to say, literally eating mayo by the spoonful has never tasted so guilt-free!

Just made the cashew version to make Cole slaw with. It turned out delicious!! I definitely will be making again.

This is the second recipie we have tried from you. The first was the vegan nacho cheese.  My wife deeharders@aol.com and i think this Mayo recipie has more flavor than others we have tried. Do you have an alfredo sauce?

I made the silken tofu version of this for a very skeptical Ukrainian friend who uses full-fat traditional mayonnaises for her signature potato salad. After tasting it her eyes lit up. We both agreed that it tastes just like mayonnaise, even when substituting 1/8 t. stevia for the sugar to accommodate her diabetic diet. We put it into a recipe calculator, and, when compared to just 2 tablespoons of traditional mayonnaise, this entire recipe has less calories, half the fat, and 100% less cholesterol. We used this as a base for tartar sauce, and it was great. My friend's excited to start making her potato salad with your vegan mayo now, too. Thanks so much for this easy, delicious recipe!

Loved the tofu version!  Used 8oz like the recipe called for and only ended up with about 3/4 cup of mayo so will double the recipe next time.

The tofu version is perfect to use in any other recipe that calls for vegan mayo. I use it to make a cafe rio knockoff dressing and the added ingredients erase any of the tofu taste that might still be left over.

I have made this recipe at least 5 times and I just love it! I always change up recipes, and with this one I use both cashews (around 10 of them) and tofu (Trader Joe's sprouted small container tofu). Also instead of white vinegar, I use apple cider vinegar and I just eyeball the rest of the ingredients. It's a great oil free and healthy alternative to vegan mayo!

Great recipe and simple instructions! Yesterday I made tofu mayo and now it's my new favorite. This natural home-made product is definitely better than the ones full of chemical. So thank you for this post!

I’m not seeing a measure for sugar for the tofu version.  Could you please tell me how much?  I made the tofu version last night and, aside from lacking that hint of sweetness, it is fantastic!  Many thanks!!

Hi, I am curious what blender did you use to make this vegan mayo with the quantity of the ingredients specified? Mine just doesn't blend smooth enough, well it take some effort to get there. So want to know what you used. Thanks.

You are really awesome , I follow most of your recipes .. Thank You so much for your efforts and Creative ideas :) .

Madhu.

Loved this! I used it in your chickpea salad sandwiches, and it was so great! I used the cashew version.

What can I say? Perfection. I don't know how to thank you enough for sharing this AMAZING recipe! I was craving and missing mayo and came across this recipe. Decided to give it a go without much expectations and it blew my mind. I am currently obsessed with this mayo. Doing a double batch as we speak, because it does not last very long in the fridge! At the moment I love to use it as a dipping sauce for my falafels. It's so creamy, so delicious! :)

I am NOT a fan of "traditional" mayo at all, so much so, I never really bought it prior to becoming a vegan. However, since becoming a vegan, I decided to try this vegan (cashew based) recipe so that I can use it to make things like chickpea salad sandwiches, vegan "egg" salad sandwiches, vegan "tuna" salad, vegan potato salad, etc. This vegan (cashew based) mayo is by far THE BEST mayo I have ever tasted! It is so delicious I found myself eating spoonfuls of it...it's that good! However, I must say this... I followed the recipe exactly for the cashew version and had to end up slightly tweaking it because it was way too salty. Since the recipe did not specify what type of salt to use, I used my "go to" which is pink Himalayan salt. Three quarters of a teaspoon of that made this may way too salty. In order to dilute some of the saltiness, I added a little bit more water, which actually worked out perfectly because the 1/3 cup of water, which is what the recipe called for, was not enough to make the mayo really smooth (atleast not for me). So with the addition of the extra water I was able to dilute the overpowering saltiness, while getting that extra creamy consistency that mayo should have. So I give this recipe 5 stars and two thumbs up because it tastes better than any store bought mayo (including the vegan varieties like Veganaise) out there!

Hi Catlin,
I made your cashew mayo and it was amazing!  I tweaked the recipe a little as I found that it needed more flavour for my taste, so I added a few cloves of garlic and then to 1/2 the recipe I added sriracha for some spicy mayo which was AMAZING!  Thanks for the basic recipe.  Love it!!!

Amazing! Made the tofu version and was surprised how tasty it was with so little seasoning :-) although I confess to adding a touch more nutritional yeast! thank you ☺️

I decided to experiment and used sprouted extra firm tofu. It blended quite well in my ninja bullet. I had to add about 1/3 cup water to get the consistency of mayo. On its own it tastes mildly of tofu but added to something else (like chickpea salad sandwich) you can't taste the tofu at all! Great consistency. Thank you for the healthier version of mayo!

Vegan Oil Free Mayo - 4 Ways: 1) tofu mayo, 2) cashew mayo, 3) tofu garlic mayo (aioli), and 4) cashew garlic mayo (aioli).&nbsp;

Vegan Oil Free Mayonnaise - 4 Ways

12.3 ounce package firm or extra firm silken tofu

lemon juice ((about 1 lemon))

apple cider vinegar

Dijon mustard

onion powder

garlic powder

salt

Optional but recommended: 1/8 +/- teaspoon kala namak ((see notes))

garlic (smashed and finely minced)

Place all of the ingredients in a food processor (or a blender, if making the cashew version), and process until smooth and creamy, about 1 minute. For the best flavor, allow to rest in the refrigerator for at least 30 minutes.

Make your own vegan mayo in just minutes with this easy and delicious recipe!  Thick, creamy, and inexpensive, this 'eggy' vegan mayo is simply irresistable!

Best Vegan Mayo

soy milk (plain, unsweetened)

Tbsp yellow mustard

Tbsp apple cider vinegar

yeast flakes

kala namak ((black salt))

First gather all your ingredients.

Add all ingredients EXCEPT the oil to your mason jar or blender base, and briefly blend.&nbsp;

While blending (on medium speed for traditional blenders) begin slowly pouring oil into milk mixture (The slower you pour the better! It should take 3-4 minutes to pour the oil in.)&nbsp;

Once the mayo has reached your desired thickness (this will happen all at once near or at the end of pouring the oil), stop pouring oil, stop blending, and you are done!  Your vegan mayo will thicken slightly more in the refrigerator!

Your vegan mayo will last about 4 weeks in the refrigerator.&nbsp;

Silken tofu makes for a creamy vegan egg substitute in homemade mayonnaise!

Vegan Silken Tofu Mayonnaise

(10-ounce) package soft silken tofu

heavy pinch kala namak (gives it an eggy taste)

Black pepper (to taste)

Place all ingredients in the jar of a blender and blend until smooth.

I would love a printable copy too.  Thank you so much for your blog.  I am new to vegan eating.

Wow Jessica, you knocked it out of the park on this fabulous list including such great photos. I have been so timid to try anything  
other than flax seed. 
Now, I am fully armed to cook egg-less thanks to you and your  amazing talents to bring it all together for us!          



    With many thanks and appreciation for the time and energy you gave in sharing!

This article is very helpful! I know most of this, but it is nice to have it all in one article.

I would like to keep a copy in the kitchen. It would be great if you would add a printable version (ie without the photos). 

I have just recently found your site and have added it to my blog feed.

Thanks!
Jan

So helpful, thank you! Yours is the first list I have seen of egg substitutes that explains WHY the particular substitute works. Black salt is new to me, but I will be on the lookout for it. Thank you, Jessica.

https://www.youtube.com/watch?v=SRcrXctFfu0

Full Blog Post Here: 
https://jessicainthekitchen.com/vegan-egg-substitutes/ 

Full Printable PDF Here: 
https://jessicainthekitchen.com/wp-content/uploads/2024/04/Updated-Vegan-Egg-Substitutes-PDF.pdf 

Looking for the best vegan egg substitutes? Whether you’re baking gluten-free recipes, cakes, cookies, or making savory dishes like scrambles or quiches, this video is your go-to egg replacement guide. I break down the top plant-based egg substitutes that actually work, many of which are common pantry ingredients you probably already have! From flax eggs to aquafaba to tofu, you’ll learn the best egg replacements to use and when, for perfect texture and flavor every time! Plus, I put 3 vegan egg alternatives to the test in cookies so you can see exactly how they stack up. Whether you're new to baking without eggs or looking for easy options for your eggless recipes, this guide has you covered!

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Timecodes:

0:00 – Intro
0:38 – Best Egg Substitutes for Muffins, Brownies, and Cakes
0:44 – How to Use Banana as an Egg Substitute
1:20 – Pumpkin Puree as an Egg Alternative
1:53 – Applesauce as an Egg Replacement
2:27 – Vegan Yogurt as an Egg Substitute
2:54 – Almond Butter as an Egg Alternative
3:15 – Best Egg Substitutes for Gluten-Free Baking and Cookies
3:21 – How to Use Ground Chia Seeds and Flaxseeds as Egg Replacements
4:12 – Using Starch Slurry as an Egg Substitute
4:55 – Testing Egg Substitutes in Cookies: Flaxseeds vs. Chia Seeds vs. Cornstarch
6:04 – Best Egg Substitutes for Meringues, Marshmallows, Soufflés, and Mousse
6:10 – How to Use Aquafaba as an Egg White Substitute
6:48 – Best Egg Substitutes for Savory Recipes
6:55 – Quick-Cooking Oats as an Egg Replacement
7:10 – Chickpea Flour as an Egg Substitute
7:40 – Firm Tofu as an Egg Alternative
8:00 – Silken Tofu as an Egg Replacement in desserts and sauces
8:32 – Even More Egg Substitutes to Try
8:38 – What Is Kala Namak (Black Salt)?
9:05 – Baking Soda and Vinegar as an Egg Substitute
9:36 – Carbonated Water as an Egg Alternative
10:03 – How to use Store-Bought Vegan Egg Replacers in recipes
10:41 – Full PDF Guide for Egg Substitutes
11:03 – Where to Find More Vegan Recipes


Substitutes for Muffins, Brownies & Cakes:
Banana
Pumpkin purée
Applesauce
Vegan yogurt
Almond butter

Substitutes for Gluten-Free Baking & Cookies:
Ground chia seeds
Ground flaxseeds
Cornstarch
Arrowroot powder
Tapioca starch

Substitutes for Meringues, Marshmallows, Soufflés & Mousse:
Aquafaba

Substitutes for Savory Recipes:
Quick-cooking oats
Chickpea flour
Firm tofu
Silken tofu

Other Vegan Egg Substitutes:
Kala namak (black salt)
Baking soda + vinegar
Carbonated water
Store-bought vegan egg replacers

#eggfreebaking #veganeggsubstitute #eggreplacement #egglessrecipes #veganbaking 
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Love,

Jessica

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