From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Thick & Creamy
Vegan Mayonnaise
(Oil-Free, High-Protein)
Craving that creamy mayo goodness, but want to keep it plant-based? Look no further! This easy 10-minute recipe whips up a dreamy vegan mayo that is packed with flavour and loaded with protein.
Prep Time: 10 Mins | Total Time: 10 Mins
Servings: Adjustable
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Looking for a plant-based alternative to non-vegan condiments and sauces? The struggle is real—or so it was for me. You may be thinking non-vegan alternatives won’t be as delicious. Or perhaps the change may demand too much effort.
Whatever the reason, I encourage you to give it a try. And, just like me, you’ll end up making the most delicious, thick, and creamy vegan mayonnaise. Keep reading for my quick and easy recipe for a mayo so delish, you’ll be lickin’ them fingers 😉
Table of Contents
Why This Recipe Works
Quick Recipe
The vegan mayo recipe will take you only 10 minutes, a few basic ingredients, and 2 simple steps. I think it's the super quick process that makes this recipe a true star. We do love fancy condiments, but personally, I wouldn’t want to spend 2 hours in the kitchen just to prepare a 12-ingredient fancy sauce that takes 10 different steps and messes up the entire kitchen. No jokes!
Healthy
Oil-free and high-protein, this plant-based mayo recipe is a healthy alternative to processed (and fat-laden!) store-bought mayonnaise jars. It is packed with nutrient-boosting ingredients, including silken tofu, black salt, apple cider vinegar, etc. This makes sure every calorie consumed contributes to better overall health.
Low-Calorie
Tracking macros and counting calories can be a meticulous (and sometimes annoying) process, especially when it comes to condiments. Let’s get rid of that frustrating feeling. The homemade vegan mayonnaise recipe includes only 35 calories in total per serving—so you can now guiltlessly indulge in that extra dollop of flavour. All without losing track of your fat-loss goals!
Versatile
Plant-based mayo will go with everything, be it potato salads, sandwiches, French fries or spicy potato wedges. It’s something my refrigerator never runs out of ever since I created this recipe.
Pair this healthy vegan mayonnaise with these delicious, 100% plant-based recipes...
Ingredients For the Plant-Based Mayonnaise
Silken tofu. The base of the sauce. It adds a thick and creamy texture to the mayonnaise. Do NOT use regular tofu. It will not give the right texture.
Apple cider vinegar. A classic ingredient to give your mayo that tanginess. It livens up all the other ingredients and enhances the overall flavour.
White pepper. Gives subtle heat to complement the savoury taste. You can also use black pepper, but white pepper maintains the aesthetic look.
Black salt (Kala namak). You can find black salt at any Asian grocery store. I’d recommend not to replace it with regular salt. Otherwise, the mayo will lack the eggy flavour (an important element of the sauce).
Pink Himalayan salt. I added this ingredient to boost the mineral content and balance the overall flavours. You could replace this with any other rock salt or sea salt.
Lemon juice. Another source of acidity, lemon juice brightens the flavour profile (plus adds some vitamin C).
Dijon mustard. Mustard is another emulsifier that gives the egg-based mayo recipe some tang.
Agave syrup (or maple syrup). The quantity added depends on how savoury or sweet you want your vegan mayo to be.
Xanthan gum. This thickening agent is key to achieving a creamy mayo consistency. Guar gum can be used as a substitute. But it may require different amounts due to varying thickening power.
How to Make Vegan Mayo
Got all the ingredients? ✅ Here’s how to whip up your vegan mayonnaise.
Blend the Base. Add all ingredients (except the xanthan gum) to a blender. Blend at high speed for a few minutes until the mixture is smooth and creamy. You want to scrape down the sides of the container as needed to ensure even blending.
Thicken Up. Once the mixture is smooth, add the xanthan gum. Blend it at high speed for another few minutes until you get the desired consistency. As you do so, you want to keep in mind that the mayo will thicken further after refrigeration.
Chill and Enjoy. Transfer the vegan mayo to an airtight container and refrigerate for at least 30 minutes to allow it to fully set. Enjoy your delicious and healthy vegan mayo on sandwiches, wraps, salads, a dip for vegetables, you name it!
Variations, Ideas & Notes
The vegan mayonnaise recipe can be customised however you want. The idea here is to get you to try something similar (or perhaps even yummier) than the traditional mayo you’ve grown up with.
Not a big fan of apple cider vinegar? Use simple vinegar or add more lemon juice.
Don’t have Himalayan pink salt? Go for regular table salt instead.
Missing out on silken tofu? Substitute with cashews. It will make for an even creamier mouthfeel.
Run out of Dijon mustard? Replace with ground mustard seeds.
Can’t find Xanthan gum? Add arrowroot or tapioca.
Feeling adventurous? Sprinkle in some Italian seasoning and fresh herbs like dill or chives.
You see, plant-based eating is anything but boring!
Pro Tips for This Vegan Mayo Recipe
I noticed that using a mix of different vinegar types (lemon, apple cider vinegar, and white vinegar) prevents any one flavour from overpowering the sauce. You don’t want the mayo to be too lemon-y, for example.
If you’re using cashews instead of tofu, make sure to soak the cashews for at least 30 minutes. When ready to blend, add ¼ cup water to substitute for 1 packet of silken tofu.
This recipe is easily doubled for meal prep or sharing with friends. Just remember to adjust the storage time accordingly.
Don’t toss leftover bits of silken tofu! Use them in smoothies, scrambles, or vegan ricotta cheese recipes. Plus, this recipe stores pretty well; see the FAQs section on how to preserve any leftovers you have so you can use them later.
I recommend using a high-powered blender to achieve the smoothest texture. If it’s not available, a food processor may also work (with just a little extra time—and maybe scraping).
Frequently Asked Questions
Is vegan mayo healthier than regular mayo?
Yep. Way healthier. The no-oil plant-based mayonnaise is virtually fat-free and definitely much healthier than regular mayo. Store-bought mayonnaise is made by emulsifying eggs (high in cholesterol) and oil (highly processed).
Store-bought vegan mayo is packed with refined oil and calories. My homemade mayo, on the other hand, is low-calorie, low-fat, high-protein, free from all sorts of preservatives—and includes wholesome ingredients.
How to store plant-based mayonnaise?
Transfer the vegan mayonnaise to a clean jar and store it in the refrigerator for up to 1 week. All the ingredients are freezer-friendly, so the mayonnaise can be stored in the freezer too. I haven’t tried it, though, because we always use it up!
How does tofu mayo differ from cashew mayo?
Both mayos sure are different; tofu mayo is smoother when you compare it to cashew mayo. The good part? Both are oil-free and healthy (plus creamy!) although cashew mayo is slightly higher in good-for-you fats and calories. That means either way, you’ll get to enjoy the sauce (all while reaching those weight loss goals).
How to store plant-based mayonnaise?
Transfer the vegan mayonnaise to a clean jar and store it in the refrigerator for up to 1 week. All the ingredients are freezer-friendly, so the mayonnaise can be stored in the freezer too. I haven’t tried it, though, because we always use it up!
Is this mayo good for weight loss?
Absolutely! It’s oil-free, low-calorie, and packed with protein.
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