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Forget store-bought, make your own Vegan Mayo using this easy recipe! It’s Oil-Free, Healthy, and has both Nut-Free and Soy-Free Options.
What’s that, you say? Vegan Mayo that’s Oil-Free, actually tastes like Mayonnaise, and has both a Nut-Free and a Soy-Free option?
Yeah, you heard me right 😉
I’m all about celebrating the flavors of whole plant foods, but sometimes you just need a little mayo in your life, ya know? And when I want Mayo, I want the almost-real-deal. Taste, texture, and color! There I chose each ingredient in this recipe very carefully…
- Cashews OR Tofu: some people are Nut-Free, while other avoid Soy. Therefore, I created TWO recipes using either Cashews or Tofu! I’ll share notes below on each variety, so you can decide which one you’d like to make for yourself.
- Lemon Juice AND Vinegar: traditional Mayo has some acidity to it, so we need to include some in our recipe as well! The Mayo tasted too Lemony when I used all Lemon Juice, so I did a 50-50 split with Distilled White Vinegar to even it out.
- Nutritional Yeast: gives a nice “dairy-esque” flavor to the Mayo, as well as more depth of flavor! A little goes a long way.
- Dijon Mustard: again, this contributes to the “tang” that is classic to Mayo. You only need a bit, but it makes a dramatic difference!
Each recipe has the same basic ingredients, though there are a few slight adjustments. Mayonnaise normally has a subtle sweetness to it — I found that the Cashew Mayo still had this sweetness (from the Cashews), but the Tofu Mayo did not. So we need to add a bit of sugar to the Tofu Mayo! Tofu itself also holds a lot more liquid than Cashews, so we actually need to drain and dry it a bit to get that thick and fluffy consistency that we’re looking for.
Don’t worry friends, it’ll all be in the recipe notes. Now, on to texture and color! I compared both of my homemade Mayos with a store-bought Vegan Mayonnaise, for reference.
You’ll notice that the Tofu Mayo (left), appears a little more yellow than the store-bought Mayo (center), while the Cashew Mayo (right) appears a touch more yellow-gray. In terms of consistency, I found that the Tofu Mayo was initially more runny than the store-bought Mayonnaise, but it thickened up in the fridge overnight. The Cashew Mayo was as thick as the store-bought Mayo straight off the bat, but also thickened in the fridge. So if you’re planning to use it over time, I would suggest adding a little more water to it!
The Cashew Mayo also appears to be slightly less smooth than the other two types of Vegan Mayo, but I did not notice a difference when actually using it in recipes. That being said, you’ll definitely need a high-speed blender to make the Cashew variety.
Now, let’s look at spreadability! I found that all three varieties spread very well over a slice of bread. As you can see, the Tofu (left) and Store-bought (center) seem to be the most similar. However, I still found the Cashew Mayo (right) to spread quite nicely. As I mentioned earlier, you can also add a little bit more water to the recipe to get a smoother consistency.
So, what’s the deal? Is one variety of Vegan Mayo actually better than the other?
I think this is a hard one! Obviously, you may need to make one version of Vegan Mayo vs. another due to dietary restrictions, but I would say I personally prefer the Cashew Mayo over the Tofu Mayo, just slightly. Both of them taste pretty darn close to actual Mayo, but the Tofu Mayo does have a subtle “soy” flavor to it. I found that the Cashew Mayo had a much more neutral flavor, and tasted more like actual Mayonnaise.
That being said, the Tofu Mayo is still a great option and is much more budget-friendly! Not only is Tofu less expensive than Cashews, but you don’t need to have a powerful blender to make it.
At the end of the day, both of these Vegan Mayos taste awesome! Traditional Mayonnaise is made with Egg Yolks and a Neutral Oil…I personally try to avoid both of those things. I was so happy when I was able to recreate the exact same Mayo consistency and flavor, but using whole food ingredients. Not only are these Mayos tasty, but it’s also pretty darn good for you too.
Feel free to use them as you would normal Mayo! Both are great on Sandwiches, in Salad Dressings, or anywhere you would traditionally use Mayonnaise. And if you do end up making both varieties, let me know which one was your favorite in the comments below!
If you’re looking for more Vegan Spreads, you’ll also love this Vegan Chipotle Mayo and this Creamy Cilantro Dressing!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintEasy Vegan Mayo Recipe
Forget store-bought, make your own Vegan Mayo using this easy recipe! It’s Oil-Free, Healthy, and has both Nut-Free and Soy-Free Options.
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 minutes
- Yield: about 1 1/4 cup 1x
- Category: Sauce
- Method: Blender
- Cuisine: American
Ingredients
- 8 oz. Silken Tofu OR 1 cup whole Cashews, soaked overnight
- 1 tsp Fresh Lemon Juice
- 1 tsp Distilled White Vinegar
- 1/2 tsp Nutritional Yeast
- 1/4 tsp Dijon Mustard
- 3/4 tsp Salt
- 1/4 – 1/3 cup water (for the Cashew version ONLY)
- 1/4 tsp White Sugar (for the Tofu version ONLY)
Instructions
For the Tofu Mayo:
- Remove the Silken Tofu from its package, removing as much water as possible. Cut the Tofu into cubes and carefully place them onto a dry and clean dish towel. Let the Tofu sit on the towel for 5-10 minutes, to absorb extra moisture.
- Add the Silken Tofu Cubes, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, Sugar, and Salt to a high-speed blender. Blend for 45 seconds, or until everything is well incorporated.
- Transfer the mixture to a glass jar or sealable container, and store in the fridge for up to 10 days.
For the Cashew Mayo:
- Drain your soaked Cashews, if they are still in liquid. Add the Cashews, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, and Salt to a high-speed blender.
- Add 1/4 cup of Filtered Water if you are using the Cashew Mayo immediately in a recipe
- Add 1/3 cup of Filtered Water if you are planning on using the Mayo over time (ex: Sandwiches)
- Blend all ingredients together for 60 seconds, then transfer to a glass jar or sealable container.
- Store in the fridge for up to 10 days.
Notes
- I do not recommend any substitutions for this recipe; each ingredient serves a specific purpose, and if you must use it if you are looking for a realistic Vegan Mayo!
- You MUST use Silken Tofu for this recipe, or the final product will not be as smooth. If you are using Cashew pieces in place of whole Cashews, use a heaping 3/4 cup.
- If you forget to soak your Cashews ahead of time, you can either (1) carefully pour hot water over them and let sit for 30 minutes, or (2) microwave them in water for 3 minutes and let sit until soft.
Keywords: vegan mayo, vegan mayonnaise, egg free mayo, dairy free mayo, tofu mayo, cashew mayo
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The tofu version is perfect to use in any other recipe that calls for vegan mayo. I use it to make a cafe rio knockoff dressing and the added ingredients erase any of the tofu taste that might still be left over.
★★★★★
Thanks, Jared!
Loved the tofu version! Used 8oz like the recipe called for and only ended up with about 3/4 cup of mayo so will double the recipe next time.
★★★★★
Thanks, Sarah! Glad you enjoyed it.
I made the silken tofu version of this for a very skeptical Ukrainian friend who uses full-fat traditional mayonnaises for her signature potato salad. After tasting it her eyes lit up. We both agreed that it tastes just like mayonnaise, even when substituting 1/8 t. stevia for the sugar to accommodate her diabetic diet. We put it into a recipe calculator, and, when compared to just 2 tablespoons of traditional mayonnaise, this entire recipe has less calories, half the fat, and 100% less cholesterol. We used this as a base for tartar sauce, and it was great. My friend’s excited to start making her potato salad with your vegan mayo now, too. Thanks so much for this easy, delicious recipe!
★★★★★
That’s so awesome! We love stories like this. Thanks so much for sharing and glad you both enjoyed it!
Can you use apple cider vinegar instead of white?
That would be totally fine, it’s mostly for the acid content. It’s such a small amount that the flavor shouldn’t really come through.
Very easy recipe to make.
Super! Thanks for your feedback!
How would you turn this mayo recipe in to a ranch recipe? What would you have to add?
Hmm…I’m not sure! You could look for a homemade ranch recipe online and simply replace the mayo it calls for with this 🙂
Me too, I’m thinking a touch more mustard may help? Going to try it now
I made the cashew mayo to the letter & it just tasted like smooth cashews. Don’t know what to do to tweak it so it’ll taste better
Dijon mustard isn’t vegan.
Many brands are, actually!
I have not made it yet but does the recipe call for salted or unsalted cashews?
They should be “raw” aka Unsalted and Unroasted
Super excited to try the tofu recipe, such an amazing world we live in, where we have access to such wonderful and healthy recipes 🙂
Thanks, Ash!
I just put the tofu version into Cronometer, and the entire recipe is only 150 calories! A serve of 15g (about a tablespoon) is only 8.8 calories and 0.4g fat. This is amazing, considering the same serving size of store bought vegan mayo (i,e, Veganaise) is 90 calories per serve and 9g of fat!!
I haven’t made this yet, but I am REALLY hoping I love it!
Quick question: would you say that 10 days is the absolute upper limit on the storage time? I live alone, and probably couldn’t eat it all in that time. Hoping for some leeway!
Thanks for the recipe 🙂
Hi, Jes! I’d say mine lasted for about 2 weeks before it went bad, but always go by taste/smell!
Jes, one OUNCE of cashews is 157 calories; a cup of cashews is 5.3 ounces — thus, 832 calories for 1 c. cashews.
This is the second recipie we have tried from you. The first was the vegan nacho cheese. My wife deeharders@aol.com and i think this Mayo recipie has more flavor than others we have tried. Do you have an alfredo sauce?
★★★★★
Thanks, Gary! I don’t have an Alfredo Sauce (yet!), but I do have a Garlic Cream Sauce that you may enjoy: https://frommybowl.com/garlic-cream-sauce-pasta/
I made the cashew version as written even though I was worried about the amount of salt as another commenter. All I can still taste is salt after 2 days in the fridge. 🙁
I was hoping you had a video on your YouTube channel to see if I did something wrong but I couldn’t find it.
If I make this again using only 1/4 tsp.
I’m not new at this as my email address would suggest.
It might be an issue of the type of salt you used. The actual amount of salt/saltiness in 3/4 tsp can vary wildly depending on if you’re using regular table salt or sea salt or kosher salt, etc. If the author of the recipe uses sea salt and you use table salt, then your dish will be saltier than intended.
I used pink himalayan.
I find pink Himalayan to be saltier than sea salt in recipes.
Just made the cashew version to make Cole slaw with. It turned out delicious!! I definitely will be making again.
★★★★★
Yay! 🙂
hey Caitlin… just today I thought about making Mayonnaise but it seemed that I’d need to use oil for it which I didn’t like..and now here you are!! 🙂 next time I’ll be heading to your channel right away, thanks for that! So..I know you’ve said that you do not recommend any substitutions for this recipe..but I can’t have yeast in any form… since you’re such a good receipe developer, I thought I’d ask anyway if you have any ideas on that..just skipping the nutritional yeast or what do you think? thank you in advance! 🙂
Hm…. the Nutritional Yeast does add some Umami flavor, but I don’t know of a good substitution for it. It should still be okay if you leave it out, but wont taste exactly the same x
Maybe some chickpea miso?
Mushroom powder? It’s great for background umami.
I am having a very difficult time finding vegan mayo recipes I can use because I can’t have any citrus, due to being on a low-histamine diet prescribed by doctor. I know you say no substitutes, but would it not turn out if I omitted the lemon juice? Thanks much!
Sorry that you’ve been having trouble! In your situation maybe replacing the lemon juice with apple cider vinegar (so a mix of apple cider vinegar and white vinegar). Thanks!
Do you have the nutrition info. for both mayos?
No, I do not calculate the nutrition info for my recipes – there are plenty of free calculators that can do that online for you though 🙂
Amazing! I made both recipes and they were both great. My boyfriend and I (both massive mayonnaise lovers) agreed that the cashew was more similar in both taste and consistency to storebought mayo. I have to say, literally eating mayo by the spoonful has never tasted so guilt-free!
★★★★★
Can you cut back or leave out the salt. Maybe a no salt seasoning?
You can add salt to taste, but the correct amount of salt is key to the best-tasting and most realistic mayo! I would not add a salt-free seasoning, as that is a mixture of other spices that are not traditionally in mayonnaise. Unless you are just looking to find a healthy herb spread, then go for it!
I found this recipe too salty, but really tasty otherwise.
★★★★
Understandable! The recipe was based on regular table salt so if you used something like Himalayan salt it would seem even saltier. Glad you enjoyed it, though!
I have not made the mayo yet but I do have question how long is it good for in the refrigerator I like mayo but dont use it often
Hi Jeanne, the mayo should last for 10 or so days. It’s listed in the recipe notes!