Homemade Vegan Mayo

This easy homemade vegan mayo is creamy, tangy, and packed with plant-based nutrition—no eggs or oil needed! Made with tofu, it delivers that classic mayo consistency with a lighter, protein-rich twist. It’s perfect as a spread for burgers and sandwiches, a creamy drizzle over bowls, or a base for dips and sauces.

Customize it to your liking:

• Add garlic for a quick vegan aioli

• Blend in jalapeño for a spicy kick

• Stir in curry powder for an Indian-inspired spread

The possibilities are endless—and if you create your own delicious variation, I’d love to hear about it in the comments!

Nutrition Highlights (per ~2 Tbsp serving):

• Calories: ~35

• Protein: ~3g

• Fat: <1g

• Carbohydrates: ~2g

• Fiber: <1g

• Cholesterol: 0mg

• Saturated Fat: 0g

This vegan mayo is not only lower in fat than traditional mayonnaise but also provides a gentle protein boost from tofu, making it a wholesome addition to your plant-based kitchen.

Homemade Vegan Mayo Recipe

Serves: 8

Prep time: 10 minutes

Cooking time: none

Homemade Vegan Mayo Ingredients

• 8 ounces organic firm or extra firm tofu

• 2 Tbsp lemon juice

• 2 tsp apple cider vinegar

• 1/2 tsp mustard powder

• 2 tsp pure maple syrup

• 1/2 tsp salt

Directions for Homemade Vegan Mayo

1. Add all ingredients to a blender or food processor and blend until super creamy.

2. Taste for additional ingredients.

Enjoy immediately or store it in the refrigerator for up to 5 days.