Cooking With Plants Recipe by Anja Cass

08 December 2025

Making your own vegan mayonnaise at home is simple, fast, and much healthier than store-bought versions. This oil-free vegan mayo is silky, creamy, budget-friendly, and made with just a handful of plant-based ingredients. Perfect for burgers, sandwiches, wraps, salads, and dipping.

This version uses tofu as the base, giving you the perfect texture without any added oils.

Ingredients

• 280g (10 oz) firm tofu (or firm silken tofu for a thinner mayo)

• 1 tbsp lemon juice

• 1 tsp apple cider vinegar

• 1 tsp mustard

• 1 tbsp raw sugar

• Salt and pepper to taste (1 tsp Celtic sea salt, 1/8 tsp white pepper used here)

• 2 tbsp soy milk (add as needed for thinning)

Instructions

1. Add tofu to your blender. Firm tofu makes a thicker mayo, while silken tofu creates a lighter texture.

2. Add lemon juice, apple cider vinegar, mustard, raw sugar, salt and pepper.

3. Blend for about 1 minute, stopping to shake or scrape the sides as needed.

4. Check the texture. Add 1 tbsp soy milk and blend again for 30 seconds.

5. If you prefer a lighter, smoother mayo, add the second tablespoon of soy milk and blend again until silky.

6. Taste and adjust seasoning. Your mayo should be smooth, creamy, and ready to use.

How to Use

This oil-free vegan mayo is perfect in:

• Sandwiches and wraps

• Burgers and veggie patties

• Potato salad or pasta salad

• As a dip for fries or veggies

• Drizzled over nourish bowls

Storage

Store in an airtight container in the fridge for 4–5 days. Shake or stir before each use.