Tofu Mayonnaise

Vegans have nothing to fear with this delicious tofu mayonnaise.

Yield: 1½ cups

Time: 5 minutes


  • blender or food processor
  • rubber spatula
  • covered container


  • 1 c soft or silken tofu
  • 1 small clove garlic, minced
  • 1 t Dijon mustard
  • 2 t cider vinegar
  • 1-2 t lemon
  • dash paprika
  • ¼-½ t salt
  • ¼ c oil (olive, soy, and/or grapeseed*)


Blend everything but the oil for a few seconds.

Without turning off the machine, slowly pour in the oil. As soon as it’s mixed in, turn off the machine.

Taste and add more salt, vinegar, and/or lemon, as needed. You might also want to add a t of sugar.

Transfer mayo to container and store in fridge. 


* Unless you really love olive oil, you probably don’t want to use it alone, as it can overpower your mayo.

There’s really no reason to buy something like Vegenaise® or Tofunnaise when it’s so easy to make your own and you can control exactly what goes in it.

This was my go-to mayo until I discovered Aquafaba mayonnaise.


Abbreviations  |  Conversions  |  Cooking tips

Vegan mayonnaise