vegan mayo

Ultra creamy vegan mayo made in 5 minutes flat! Tastes better than the real thing, with no oil or eggs. Perfect for sandwiches, chickpea tuna, potato salad or dressings.

Vegan Mayo

raw cashews

lemon juice (| about 1 large lemon juiced)

apple cider vinegar

salt

water

Soak the raw cashew pieces in hot water for 5-10 minutes. I heat up water in my electric kettle and pour it over the cashews to soak.

Drain the cashews, discard the water and add them to a high powered blender. Now add the lemon juice, apple cider vinegar, salt and 3/4 cup fresh water. Blend until very smooth.

Store in a covered container in the refrigerator for up to 1 week. It will thicken as it cools, making it better for spreading on sandwiches.&nbsp;

Rich and thick vegan mayo made with 6 easy ingredients and ready in 5 minutes from start to finish! Ultra creamy, with just the right amount of tangy, this is so good you won't believe you made it yourself!

(240 milliliters) Avocado Oil*

(120 milliliters) Unsweetened Soy Milk*

Tbsp Olive Oil

Salt

tsp White Vinegar

Tbsp Maple Syrup

All all the ingredients to a bowl or measuring jug. Use an immersion (handheld) blender to blend it into mayonnaise.

This tasted and looked so much like mayo it kinda grossed me out because I couldn't believe I wasn't eating eggs haha -  but that's a huge compliment 5 stars! It came out super thick -to make sure it doesn't come out runny use room temp ingredients and kept the immersion blender still at the bottom for a minute before moving it up and down - magic ;-) I used it to make breaded baked cauliflower and that was delicious too. Thanks a million for this recipe

Tried grapeseed oil on the first attempt, which was decent but nothing to write home about.  Just made it again with avocado oil and wow! game changer!

Delicious! I added some garlic and whole grain mustard to it as well.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537721202/cbopvlajbfocdovdobti.mp4

Vegan Mayo - Loving It Vegan. Rich and thick vegan mayo made with 6 easy ingredients and ready in 5 minutes from start to finish. Ultra creamy, with just the right amount of tangy, this is so good you won’t believe you made it yourself.

Vegan Mayo - Loving It Vegan

Delicious vegan mayo, made with only 4 ingredients and in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free!

oil (250 ml), I used sunflower oil

soy milk (125 ml)

tsp apple cider vinegar

tsp salt

Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I found room temperature milk and oil to be the easiest to work with.

If you&#8217;re using an immersion blender, combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.

I usually use an immersion blender, but I&#8217;ve also tried to make this mayo using a regular blender and it works as well, although I think an immersion blender is the best choice.

If you&#8217;re using a regular blender, place all the ingredients in the blender, except the oil, and blend for about 5 seconds. Then add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.

Try the mayo and add more salt if needed. If it&#8217;s too thick, add more milk and if it&#8217;s too watery add more oil. Pulse again until the mayo has the perfect consistency.

Use it immediately or keep it in the fridge for a few hours until it&#8217;s cold. Keep lefovers in an airtight container or a jar in the fridge for about 4-7 days.

I was looking at vegan mayo yesterday and I came across your recipe! I will definitely make it this weekend. I am excited and can't wait lol! Thanks again!

Poured it straight into icecube trays. Now gonna bag it in freezer. Yummy! Mmm. Must try a few things i dont bother eating without butter e.g. baked potato...

Poured the vegan butter straight into icecube trays. Now gonna bag it in freezer. Yummy! Hmm: Must try a few things i dont bother eating without butter e.g. baked potato...
Oh forgot i took the soya milk out of the fridge to make your mayonnaise. Ah sure another 5 minutes to potato salad. Beats the 30 trying to type my first comment 😊

P.S. hemp/coconut milk was a fail, nothing against the recipe just an FYI to others, do the soy milk as suggested lol

https://content.jwplatform.com/videos/LsS7tr6o.mp4

Delicious vegan mayo, made with only 4 ingredients and in just 2 minutes! This vegan mayonnaise is so tasty, creamy, rich, and also cholesterol-free!

Vegan garlic aioli is super creamy, it’s bursting with bright lemon flavor and tangy fresh garlic, and it only takes 5 minutes to assemble! Drizzle it over pizza, slather it on sandwiches, or use it as a dip for crispy french fries!

The BEST Vegan Garlic Aioli

original vegenaise

garlic (minced)

lemon juice

tsp himalayan pink sea salt ((or more to taste))

tsp black pepper

Add all ingredients to a bowl and use a small whisk to combine. Cover and refrigerate for 30 minutes before serving. 

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.

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!

Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Vegenaise)! Healthy, easy and flavorful! See notes for all the variations! Basil Aioli, Cilantro Aioli, Sriracha Aioli!

Vegan Mayo Recipe

olive oil (use 2

tablespoons apple cider vinegar

½ teaspoon kosher salt

dijon mustard (optional)

Place silken tofu, oil, water, apple cider vinegar, salt and optional mustard in a blender and blend until smooth, starting sloww and increasing speed, scraping down sides as needed. Feel free to add a tablespoon or two of water to get motor running, especially if using extra firm tofu.

This will keep 2-3 weeks in the fridge if using vinegar.

So easy and delicious! Added garlic and onion powder.

This is a lifesaver! I use this  in so many things- love how adaptable it is.

If you can&#039;t live without mayonnaise, you don&#039;t have to if you want to eat vegan. Here’s my fave Vegan Mayo recipe! It only takes 5 minutes, tastes incredible and uses easy ingredients!

Vegan Mayo (Thick and Creamy)

soy milk ((125 milliliters))

apple cider vinegar (or lime juice

garlic powder

sea salt

mustard

oil oil

Make sure all your ingredients are room temperature. If your milk is cold, you can microwave it for about 20 seconds.

Add the unsweetened soy milk, apple cider vinegar, garlic powder, sea salt and mustard in the immersion blender beaker/jar and stir together.

Pour the oil over the soy milk mixture. Let it sit for about a minute.

Place your immersion blender into the bottom of the jar. Blend and keep it firmly pressed against the bottom for about 15 seconds while the mixture emulsifies. Slowly move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.

Taste and add/adjust any ingredients if needed. Place in a sealed jar in the fridge. It thickens up in the fridge even more. Enjoy!

Creamy, tangy, umami rich vegan Japanese style mayo is easy to make with with tofu and cashews. The best eggless mayo spread for sandwiches, dressings, sauces and more!

Vegan Japanese Mayo (Kewpie Mayo)

soft tofu (80 grams)

tsp mustard powder

kombu dashi granules

tsp black salt

tbsp rice vinegar (30 milliliters)

lemon juice (15 milliliters)

maple syrup or sugar (5 grams)

tsp miso paste (5 grams)

turmeric, optional for colour

Add all the ingredients into a high speed blender and blend until smooth and creamy.

Transfer to an air tight container and keep refrigerated for up to 1 week!

Hi Lisa,  

I made this recipe and it tastes amazing! But I have a question about the blending. I have a vitamix and it’s great for many things, but (just like another high Speed Blender I previously owned) it just won’t make small quantities like this 100% smooth, so my mayo has small cashew granules in it. Do you have any tips and tricks to prevent this? 

Thank you in advance :-)

Thank you for this recipe! Being able to eat Kewpie style mayo was not something I thought I would ever be able to do on a plant based diet. This recipe is fabulous, and I even had to make substitutions because I couldn't locate some of the ingredients at my local store. Wow! Thank you so much, Lisa. I'm looking forward to being able to make the recipe with all the ingredients listed and enjoying the true taste of it.

Just made this recipe today, the flavour is really good but I think I might have used a bit too much water, the consistency is more like a dressing rather than mayo.. And I also had to substitute the Japanese mustard powder with regular mustard, might add in on the liquid :'D Love the fact that I now can make oil-free mayo and that it has the flavour of Kewpie just makes it amazing! Will try it on okonomiyaki this weekend!

I’d never had this before but so happy to be able to add it to my must-have condiments. Love it, especially in the Karaage fried rice recipe! Thank you, Lisa!

Genuinely floored by how similar this tastes to kewpie mayo - so nostalgic. It hits all the right rich, creamy, tangy and umami notes. I made a batch of it this and have been using it as a caesar salad dressing, and a sauce for roast veg or noodles (used it in Lisa's corn mayo udon recipe and it's a real winner). Will definitely be making this regularly!

This is a super easy vegan mayo recipe that uses soy milk as an emulsifier. With just a few ingredients and a blender, you're on your way to the best vegan mayo of your life!

Soy Milk Mayonnaise

soy milk

tsp mustard

tsp sea salt

sunflower oil, divided

maple syrup

garlic powder (optional but very encouraged)

Magic bullet

Add the soy milk, mustard, salt, garlic powder, and vinegar to a Magic Bullet Blender cup. Screw on the whipping blade. Blend for 30 seconds.

Add 1/4 cup of oil, and slowly pulse 10 time. Add another 1/4 cup of oil, and pulse 10 more times. Repeat this process until you have 1/4 cup of oil remaining. When you add the last 1/4 cup of oil, add the maple syrup along with it. Continue to pulse 10 times, and then let the blender run for about 30 seconds. As the mayo thickens, it may get away from the blades. Don't be afraid to shake or tap the blender to redistribute the thickening mayo.

Pour into a sealed container, and refrigerate until ready to use.

Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more!

Easy Vegan Aquafaba Mayo

aquafaba ((the liquid/brine

Add aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender for best results (we haven&#039;t had good success with traditional blenders).

Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process.

Move the immersion blender up and down to incorporate a little air toward the end. If it's looking too thin, add more oil. The more oil you add, the creamier, thicker, and denser the texture will become. You shouldn't need more than the recommended amount.&nbsp;

Taste and adjust flavor as needed, adding more sweetener of choice for sweetness (keeping in mind maple syrup will make it less thick + fluffy), vinegar for tanginess, salt for saltiness, or ground mustard for mustard flavor. I added a bit more of each.&nbsp;

Use immediately or transfer to a sealed container in the refrigerator until cold - about 4 hours. It will thicken even more in the fridge! Store leftovers in the refrigerator up to 2 weeks (sometimes longer). You'll know it's gone bad when mold has formed. Not freezer friendly. Perfect for sandwiches, dressings, sauces, and more!

https://www.youtube.com/watch?v=3XL-k1cMG9A

Creamy, tangy vegan mayo made with aquafaba (the liquid from a can of chickpeas)! Just 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more!

Recipe: https://minimalistbaker.com/easy-vegan-mayo-with-aquafaba/
 
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Easy Vegan Mayo with AQUAFABA! | Minimalist Baker Recipes

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))

Dijon mustard

onion powder

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;

This thick and creamy silken tofu mayonnaise is a must-have condiment in your pantry! It is effortless to make and is ready in 5 minutes. This dairy-free vegan mayo is versatile and is great as a spread, dipping sauce, or dressing. 

Vegan Silken Tofu Mayo (Dairy-free)

maple syrup (or other liquid sweeteners)

dijon mustard

salt (to taste)

garlic powder (optional)

Remove silken tofu from its container, and gently pat off excess water using a kitchen towel or napkin.

Place all ingredients into a blender or food processor, and blend until smooth. You could also use an immersion blender.

Give it a taste, adding more seasonings, if needed. Your silken tofu mayo is ready to be served.

This easy low-fat Vegan Mayonnaise recipe requires only 5-minutes, 5-ingredients, and a blender to make! It is completely egg-free and dairy-free and oil-free.

Easy Homemade Vegan Mayonnaise

silken tofu

healthy sweetener, I use sucanat unrefined sugar or agave nectar

red wine vinegar or fresh lemon juice

fine sea salt

Open the tofu container and drain the water....

Open the tofu container and drain the water.  I do this by setting it on paper towels for about 10-15 minutes. If you're using the shelf-stable tofu (doesn't need refrigeration), you shouldn't need to set it on paper towels because it isn't packed with much water. However, the refrigerator-type tofu will definitely need to be drained and allowed to sit on a dishcloth or paper towels before using. This article Easy Tofu Recipes has more information on the different types of tofu and how to use them.

Place the tofu into a blender. Add the...

Place the tofu into a blender.  Add the rest of the ingredients and puree until smooth and creamy.

Keeps in the refrigerator for about 10 days....

Keeps in the refrigerator for about 10 days. This makes approximately 1 pint of mayo.

https://mediavine-res.cloudinary.com/video/upload/rnqpua9ceul11zzx4i7d.mp4

This easy low-fat vegan mayonnaise recipe requires only 5-minutes, 5-ingredients, and a blender to make! It is completely egg-free and dairy-free and oil-free.

5-Minute Vegan Mayonnaise Recipe

Vegan mayonnaise is an excellent egg-free substitute for regular mayonnaise. We use it for sandwiches, as a base for dressings, and in salads. Methods for making vegan mayonnaise in a food processor and using an immersion blender are below. We have not had as much success with a regular blender.

red or white wine vinegar, can substitute apple cider vinegar

Dijon mustard dry mustard

lemon

neutral oil like sunflower, grapeseed or vegetable oil

cane sugar syrup,

Thanks for this awesome recipe!  I got a little nervous when the 1/4C aquafaba was well below the blade in my Cuisinart 16C food processor, but I just added the rest from the can I used &amp; threw in about half a handful of chickpeas to get the level higher. It took longer to make sure they blended in, &amp; I had to be patient!  I used avocado oil &amp; had a tough time getting drops out one at a time until I'd already put in half the oil.  Finally it was easier &amp; it emulsified &amp; turned out amazing!  It wasn't cheap because of the oil I used, but super-healthy &amp; the flavor was spot on with the dry mustard. Next time I will double the recipe to make it easier. It was so cool this worked!  Thank you so much!!!! :)

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Top 20 vegan mayo recipes from across the web

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Vegan Mayo

Vegan Mayo

Vegan Mayo

The BEST Vegan Garlic Aioli

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Vegan Mayo (Thick and Creamy)

Vegan Japanese Mayo (Kewpie Mayo)

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The most viewed vegan mayo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine