Healthy Vegan Mayonnaise
It’s Oil -free, guilt-free and super fast to do!
This Healthy Mayo is so easy and fast to do without all the oil and preservatives in store bought Mayo. It’s delicious, creamy and with a thick texture. Cheap to do, very low calories, protein-pack and nut-free.
Prep
3 mins
Blend
2 mins
Total
5 mins
Makes
350 ml
Ingredients:
- 1 pack (300g) silken tofu
- 1½ Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1–2 tsp Dijon mustard (adjust to taste)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black salt (kala namak) – for that classic eggy flavour
Instructions step by step:
Step 1 – Add the Ingredients
Start by adding all ingredients into a food processor or blender, but hold back ½ tablespoon of the lemon juice and 1 teaspoon of Dijon mustard. This lets you adjust the flavour later to your liking.
Step 2 – Blend Until Smooth
Then blend on high for 1–2 minutes until silky smooth. Taste the mayo—if you’d like a bit more tang or kick, add the reserved lemon juice and mustard. Adjust salt if needed.
Step 3 – Chill and Store
Finally, transfer your mayo to a clean glass jar or airtight container. You can use it straight away, but it tastes even better after chilling for at least 30 minutes. Keeps well in the fridge for up to 1 week.
About this recipe:
I usually try to avoid mayo, but my husband loves it—and I have to admit, if it’s around, I’ll sneak some into sandwiches, salads, or as a dip for baked potatoes too! While there are plenty of vegan mayo options in the shops, they’re often packed with ultra-processed oils, preservatives, and can be pretty pricey too.
I do love making creamy sauces with cashews, but they need soaking and a bit of planning ahead. Sometimes I just want a quick, healthy option that’s ready in minutes—and that’s where this recipe comes in!
This Healthy Vegan Mayonnaise is made with simple pantry ingredients, comes together in under 5 minutes, and it’s oil-free, nut-free, high in protein, and super creamy. Low in calories and cholesterol, but full of flavour—this is my go-to speedy mayo alternative.
Delicious Ways to Use This Healthy Tofu Mayonnaise
Spread it on burgers – It’s perfect on top of my Black Bean & Mushroom Burgers, adding a creamy, tangy layer of flavour.
Use it as a salad dressing – Just drizzle it over fresh bowls like my Easy Chickpea Salad or Quinoa, Fennel & Broad Bean Salad for a protein-packed, oil-free boost.
Layer it into sandwiches – Try it in a hearty stack with my Vegan Beetroot Focaccia for a lunch that’s anything but boring.
Serve it as a dip – It pairs beautifully with snacks like my Vegan Courgette Fritters, roasted potatoes, or raw veggie sticks.
About these Ingredients:
Silken Tofu: I use a pack of organic silken tofu, but silken firm tofu works just as well—just blend it a little longer if needed, as some brands are thicker. Tofu is low in calories but packed with plant-based protein, calcium, and manganese, making this mayo extra nourishing without compromising on creaminess.
Lemon Juice: I love a zesty, lemony mayo! I suggest starting with 1 tablespoon and adding more to suit your taste. It brings all the flavours together with a bright, fresh kick—and it adds a boost of vitamin C too.
Apple Cider Vinegar: Adds a gentle tang that balances the creaminess of the silken tofu and gives the mayo that classic sharpness. It also brings a touch of natural sweetness from the apples, adding extra depth and a lovely hint of acidity.
Dijon Mustard: Adds a gentle heat and tang that mimics classic mayo flavour, balancing the creaminess of the tofu. It also helps emulsify the mixture for a smooth, creamy texture.
Black Salt (Kala Namak): This special mineral-rich salt is the secret ingredient that gives the mayo that unmistakable “eggy” flavour, making it taste closer to the classic mayo. If you don’t have kala namak on hand, don’t worry—just use regular salt as a substitute, though the flavour won’t be quite as “eggy.”
Onion and Garlic Powder: These add a savoury depth and umami to the mayo, giving it that delicious, crave-worthy flavour we all love in spreads and dips. While mild on their own, they really shine when blended, enhancing the overall taste without being too overpowering. Plus, using the powdered form ensures a super smooth texture—no chunks, just creamy goodness!
More Tasty Ideas for You
Healthy Vegan Mayonnaise
Equipment
- 1 blender
Ingredients
- 1 pack 300g silken tofu
- 1½ Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1-2 tsp Dijon mustard adjust to taste
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black salt kala namak – for that classic eggy flavour
Instructions
- Add the IngredientsPlace all ingredients into a food processor or blender, but hold back ½ tablespoon of the lemon juice and 1 teaspoon of Dijon mustard. This lets you adjust the flavour later to your liking.
- Blend Until SmoothBlend on high for 1–2 minutes until silky smooth. Taste the mayo—if you'd like a bit more tang or kick, add the reserved lemon juice and mustard. Adjust salt if needed.
- Chill and StoreTransfer your mayo to a clean glass jar or airtight container. You can use it straight away, but it tastes even better after chilling for at least 30 minutes. Keeps well in the fridge for up to 1 week.
Notes
- Hold back ½ tablespoon of the lemon juice and 1 teaspoon of Dijon mustard. This lets you adjust the flavour later to your liking.
- If you don’t have kala namak on hand, don’t worry—just use regular salt as a substitute, though the flavour won’t be quite as “eggy.”
- Keeps well in the fridge for up to 1 week.
Did you make this recipe?
Please tag us on @fromplantswithlovekitchen
There are no reviews yet. Be the first one to write one.