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How to Make Easy Vegan Tofu Mayonnaise that Tastes Like the Original One

Updated: Jan 7

I know it has always been a challenge to make vegan mayo. The hardest part is trying to figure out which vegan ingredient can replace the egg that emulsifies and creates a creamy, light texture.

Prep Time: 10 hours Cook Time: 10min Serves: 6 Servings Level: Beginning

As you know, I have always tried my best to avoid additives in my food. I never fully trust sauces, dressings, or any other dips that you find in supermarkets. This is because, although they are tasty and possibly healthy, it is almost impossible for them to live such a long time on supermarket shelves without having additives in their recipes.

I have tried quite a few store-bought vegan mayonnaise, but I am never delighted with the ingredients that are used. As I said, there are always too many preservatives I notice in the ingredients list. So, I decided to make vegan mayonnaise at home!

Vegan mayo made at home is healthier and tastier than anything you can buy at the store. It is always better when you know what goes into your food, and once you make this fail-proof recipe, you won't want to use anything else!

After many trials, I found some great ingredients for vegan mayonnaise. Different recipes do use different ingredients for this, but I have found that along with some other ingredients, using tofu gives homemade mayo the perfect texture.

Easy to make and incredibly versatile, this classic sauce is excellent in sandwiches and perfect on salad. Much healthier than the store-bought mayo, this recipe is a keeper!

I suggest using silken tofu, either firm or extra firm work’s great. Silken tofu is different from regular tofu because when blended, it gets silky smooth. The good thing is it won’t change the taste of your mayo, it will just give it an amazing texture.

Store your vegan mayonnaise in a glass jar with an airtight lid. It will last for approximately 1 week in the refrigerator. Since it’s fresh and doesn’t have preservatives, be cautious before consuming by using your sight and smell. To do this, check if there is any mold or funny smell on your mayonnaise and if there is, throw it away.



  • 300g Tofu

  • 2 Tbsp Olive Oil

  • 2 Tbsp Lemon Juice

  • 2 Tsp Apple Cider Vinegar

  • 2 Tsp Mustard

  • ½ Tsp Salt

  • ¼ Tsp Pepper


Step 1

Add all the ingredients into a blender and blend until everything is smooth (sauce-like).

Step 2

It can be served immediately. Otherwise, transfer it to a glass jar with an airtight lid and store it in the refrigerator, which can last for about 1 week. Finally, Enjoy!

If you make this vegan pumpkin bread, please snap a photo and tag @andreea.plantbasedchef on Instagram! I would love it if you would leave a comment below.
Thanks so much!

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Roxana Pintea
Roxana Pintea
14 mar 2022

What a game changer! 🤩

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