Best Eggless Veg Mayonnaise (V + OF)

This eggless veg mayonnaise is vegan, oil-free, and made up of only 7 ingredients! This recipe is perfect for sandwiches, wraps, sushi, and more!

In this post

• Why You’ll Love This Eggless Veg Mayonnaise Recipe
• Ingredients Needed for Making Eggless Veg Mayonnaise
• Recipe Variations
• Using Different Kitchen Equipment
• Substitutions
• Quick Tips for Best Results
• Common Questions

Why You’ll Love This Eggless Veg Mayonnaise Recipe

• This easy eggless mayonnaise recipe consists of only 7 ingredients
• You can use this recipe as a good base mayonnaise recipe or alter the recipe with the provided recipe variations below to make sriracha/spicy mayonnaise or garlic mayonnaise
• This classic vegan mayo is a great option for sandwiches, wraps, salad recipes, and more
• This recipe takes less than 15 minutes of total time to make
• This eggless veg mayonnaise recipe is also oil-free
• This homemade vegan mayonnaise recipe is a great healthy alternative to traditional mayonnaise
• The taste and texture of this mayonnaise is tangy, creamy, and thick like traditional mayonnaise
• This vegan mayo recipe can also be used as a base for other types of sauce and vegan dressing

Ingredients Needed for Making Eggless Veg Mayonnaise

• Extra Firm Silken Tofu
• Lemon Juice
• White Vinegar
• Salt
• Dijon Mustard
• Nutritional Yeast
• Onion Powder

Recipe Variations

This recipe makes approximately 1 2/3 cup of mayonnaise. The vegan mayo options below use the entire amount of mayonnaise from the recipe.

Sriracha/Spicy Mayo

• Add all of the mayonnaise (approximately 1 2/3 cup) to a bowl along with 1/4 cup of sriracha or chili sauce and whisk thoroughly to combine.
• If desired, you can add the additional ingredients of 1/2 tsp. of sesame oil and 1/2 tsp. of garlic powder and whisk to combine.
• If you would like the mayonnaise to be even spicier, add another 1 – 2 tablespoons at the end and whisk until well combined.
• Store in an airtight container in the fridge for up to 10 days.

Garlic Mayo

• Add all of the mayonnaise (approximately 1 2/3 cup) to a bowl along with 1 tablespoon of minced garlic (equal to 3 cloves) and whisk thoroughly to combine.
• Store in an airtight container in the fridge for up to 10 days.

This eggless veg mayonnaise goes great with some of the different foods and dinner recipes below!

• Vegan Chicken Sandwich (Air Fried or Oven-Baked)
• Tofu Veggie Sushi Rolls (Vegetarian + 10 Ingredients)

Using Different Kitchen Equipment

Bullet Blender

• Cut the tofu into cubes and place them on a clean kitchen towel for 10 minutes to drain any excess liquid.
• Add all ingredients to the bullet blender and blend until smooth.

Immersion Blender

• Cut the tofu into cubes and place them on a clean kitchen towel for 10 minutes to drain any excess liquid.
• Add all ingredients to a jar or cup that will fit an immersion blender. Blend until smooth.

Food Processor/Blender

• Cut the tofu into cubes and place them on a clean kitchen towel for 10 minutes to drain any excess liquid.
• Add all ingredients to the food processor or blender and blend until smooth. Since a blender or food processor is much larger, this may take longer to blend and you may have to scrape the sides down with a rubber spatula a few times.

Quick Tips for Best Results

• Use extra firm silken tofu for thicker, creamier mayo. If you want your mayonnaise to be slightly runnier, add a splash of plain unsweetened soy milk or almond milk (approximately 1 tablespoon) and stir.
• Cut the silken tofu into cubes and place on a clean kitchen towel or a few paper towels to absorb any excess water. This will help in making the mayo extra thick and creamy.
• Water will start to separate from the mayo after sitting in the fridge. This is completely normal. Just stir a few times before each use.
• Use white vinegar as written in the recipe. If you don’t have white distilled vinegar, you can substitute apple cider vinegar.
• Store the mayonnaise in an airtight container or jar in the fridge for up to 10 days.

Common Questions

• What is mayonnaise made of?
  Traditionally, mayonnaise is made from eggs, canola oil or olive oil, vinegar/lemon juice, and spices. Since this mayonnaise recipe is a vegan and healthier alternative to traditional mayonnaise, it include eggs or oil.
• What is the difference between mayo and mayonnaise?
  There is no difference between mayo and mayonnaise.
• Does mayonnaise have gluten?
  No. Typically, mayonnaise does not contain gluten or gluten ingredients. This plant based mayo recipe is gluten free.
• When does mayonnaise go bad?
  This homemade eggless mayonnaise starts to go bad around day 7 but is still safe to use up to 10 days after making. This homemade eggless mayo doesn’t contain preservatives so it needs to be stored in an airtight container in the fridge.
• Is mayonnaise healthy or unhealthy?
  Traditional mayo (containing eggs and oil) is typically considered to be fine to eat in moderation. Consuming large amounts of mayonnaise increases your consumption of fats and oil since mayonnaise is largely made up of fats and oil. This recipe doesn’t use eggs or oil, making it a healthier alternative to traditional mayonnaise.
• Can mayonnaise be frozen?
  Yes! You can freeze the eggless mayo from this recipe for up to 1 year. To reuse the mayonnaise, place it in the fridge overnight to thaw then blend it again and reuse.
• Can mayonnaise be left out of the fridge?
  No. Since homemade mayonnaise doesn’t contain preservatives, it needs to be stored in an airtight container in the fridge.

Products for this recipe (Sold through Amazon)

• Silken Tofu, Extra Firm
• Citrus Juicer
• Nutritional Yeast
• Blender/Food Processor

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