Vegan Tofu Mayo Recipe
Vegan Tofu Mayo is creamy and tangy, perfect for making chickpea salad sandwiches or homemade ranch salad dressing. This easy mayonnaise recipe is ready in minutes using silken tofu.
Servings: 36 tablespoons
Calories: 15kcal
Equipment
- food processor, blender, or immersion blender
Ingredients
- 16 oz silken tofu
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- 1 teaspoon Dijon mustard
- ¼ teaspoon paprika optional for color
- ½ teaspoon garlic powder optional
- ½ teaspoon agave nectar or maple syrup optional
Instructions
- Place all the ingredients into a food processor or blender. Drain off the excess water from the silken tofu for a thicker mayo.
- Process or blend for a minute. Scrape down the sides to incorporate all the ingredients.
- Taste test the mayo and add more salt or agave if needed.
Notes
See more expert tips, pictures, and variations above for making the best vegan mayo using silken tofu!
Yield: about 2 ¼ cups
Serving Size: 1 tablespoon
Storage: Store homemade vegan tofu mayo in an airtight container in the refrigerator. Use within a week for optimal freshness and quality.
Oil-Free Vegan Mayo: The olive oil can be omitted if needed; it provides a richness to the flavor, but it is not crucial to the success of this recipe.
Nutrition
Calories: 15kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 25mg | Fiber: 0.03g | Sugar: 0.3g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.1mg
