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Easy Vegan Mayo

Vegan Mayo is easy to make with only 6 ingredients – tofu, oil, lemon, vinegar, dijon & salt – and is ready in 2 minutes. It’s seriously the best mayo I’ve ever had – vegan or not – because it’s made fresh!

homemade vegan mayonnaise in a mason jar with butter knife ready to spread

Once you’ve had vegan mayo made from scratch, you’ll never want to buy store-bought again. It’s clean-tasting, healthy, and SO easy to make. Homemade vegan mayonnaise tastes luscious, fresh, and is so much better than store-bought!

I’ve never really cared for store-bought vegan mayos because of the oily aftertaste, and the list of ingredients never appealed to me. I’ve always opted to use a tahini-based, or hummus, binder in my recipes, so I’m thrilled to have finally put together a dairy-free mayo recipe that can be made fresh in minutes and passes my pickiness test.

Why We Love This Recipe!

  • Creamy, rich and thick
  • Eggless & dairy free
  • Fresh and clean tasting
  • Only 6 ingredients
  • Ready in 2 minutes
  • Super easy
  • Great anywhere mayo is called for!

Over the last few days, I’ve thoroughly enjoyed slathering this vegan mayo on a slice of No-Knead Bread with fresh tomatoes, leafy greens, avocado, salt & pepper. I can’t seem to get enough, and I know you’re going to LOVE this plant-based, eggless mayo too!

vegan mayonnaise ingredients prepped on a marble countertop

Ingredient Notes

In this recipe, tofu, oil, acid, and spices blend into a mellow, creamy spread, creating the perfect spread or base for dips and dressings.

Here is everything you’ll need, plus ideas for substituting ingredients:

  • Tofu: Only use silken or soft tofu, as they both blend up ultra silky smooth and creamy. Tofu has no flavor, is low-fat, and contains protein. It also binds well with the oil and doesn’t separate, making it ready to use anytime without additional stirring (although I do like to give a stir anyway before using). Seek out organic tofu whenever possible.
  • Oil: For best results, the trick is to use neutral-flavored oils such as – organic canola, safflower, or extra-light flavored olive oil. These days, my favorite oil for just about everything is extra light-tasting olive oil and it works great here! Regular olive oil, or even extra virgin, may have a stronger flavor, so keep that in mind.
  • Acid: Just as store-bought, we’ll be adding an acid in the way of vinegar and lemon juice. These are typically added to preserve freshness, among other reasons, and they taste good too! If you find you only have one acid on hand, you’ll be fine and still have a fantastic mayo, just add a smidge more of what you do have.
  • Spice: For an added layer of flavor, a little Dijon mustard will do the trick (it also aids in emulsifying as it contains small amounts of lecithin). And a good dose of mineral salt will round out the flavors perfectly. Tip: If you don’t care for Dijon, try onion powder – it’ll be just as tasty (and you’ll still have perfectly creamy mayo).
creamy vegan mayonnaise in the cup of a nutribullet, just blended

How To Make Vegan Mayo

Once you’ve gathered the ingredients, you can whip up your vegan mayo in 1 of 3 ways:

  • Small Personal Blender: Simply add everything to the cup, attach the criss-cross blade and blend for 30 seconds to 1 minute. And voila! This is my preferred method and love my NutriBullet (affiliate link) for small jobs like this!
  • Immersion Blender: Place the mayo ingredients into a 2-cup measuring cup, blender cup or tall straight glass (a mason jar would be great), place the immersion blender in and blend until creamy, about 30 seconds to 1 minute. This method was easy too, and made great mayo. I have and use this handheld stick blender (affiliate link), it’s great for pureeing soups too!
  • Regular Blender: Simply place the ingredients in the blender, and process until smooth and creamy, about 30 seconds – 1 minute, stopping to scrape down the sides as needed. Depending on the size of your blender, this may work best when doubling the recipe.

Tips For Success

  • Once mayo is blended, always taste for flavor. It shouldn’t be bland at all, but taste buds vary. Add a little more salt as needed.
  • It will be ready to use right away and will thicken more once refrigerated.
thick and creamy vegan mayo in a mason jar with knife on marble countertop

How Long Will Vegan Mayo Last?

Store your vegan mayonnaise in an airtight container, and it will keep for up to 1 week in the refrigerator. It may last a little longer, but since it’s fresh and doesn’t have preservatives, be cautious by using sight and smell before tasting. If there is any mold or funny smell, throw it away.

creamy vegan mayonnaise spread on a slice of artisan bread and topped with a tomato on a white plate surrounded by leafy greens

Serving Suggestions

Vegan mayonnaise is extremely versatile and can be used anywhere mayo is called for. Here are a few of my favorite ways to use this creamy condiment:

side shot of a slice of artisan bread topped with fresh vegan mayo, sliced tomato and avocado

More Easy Condiment Recipes!

If you try this plant-based mayo or have a question, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you made.



Thick, luscious, and so easy to make, once you have tasted homemade vegan mayo, you’ll never want to bother with store-bought mayonnaise again!

  • Author: Julie | The Simple Veganista
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: Makes about 1 1/4 cups 1x
  • Category: Condiment
  • Method: mix
  • Cuisine: American
  • Diet: Vegan


Units Scale
  • 7 oz. organic tofu (silken or soft)
  • 1/3 cup neutral oil (I used light flavored olive oil)
  • 1 tablespoon lemon juice (about 1/2 medium lemon)
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt, + more to taste
  • 1/4 teaspoon dijon mustard


Small Personal Blender: Simply add everything to the cup, attach the criss-cross blade, and blend for 1 minute. Taste for flavor. This is my preferred method and love my NutriBullet (affiliate link ) for small jobs like this!

Immersion Blender: Place the ingredients into a 2-cup measuring cup or tall straight glass (a mason jar would be great), and using the immersion blender, blend for 30 seconds to 1 minute, until creamy. Taste for flavor.

Regular Blender: This will work best when doubling this recipe. Simply place the ingredients in the blender, and process until smooth and creamy, about 1 minute, stopping to scrape down the sides as needed. Taste for flavor.

Store in an airtight container in the refrigerator for up to 1 week.


If you don’t care for dijon, try adding 1/4 teaspoon onion powder.

If you don’t have both lemon and vinegar on hand, taste for flavor with the one ingredient you do have, adding a little more as needed, a teaspoon at a time.

To limit the oil, use 1/4 cup. Alternately, add more, if you prefer, up to 1/2 cup.

Add more salt as needed. The mayo should not be bland tasting, and if so, it can use more salt.

Keywords: vegan mayo

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  1. Tastes delicious but a little runny even after refrigerating which is disappointing.

  2. Michelle Barnes says:

    I’m excited to try this, but first I have to ask, do you press the tofu first, or do you use it straight from the package? Thank you!

    1. Julie | The Simple Veganista says:

      I set the tofu on its side on top of a small plate for about 10 – 15 minutes to let excess moisture drain. If you prefer to press it, you can it do that too. Enjoy!

  3. For 4 years I have been trying so many Vegan Mayo recipes and store bought products. I have a lot of food sensitivities so it is so hard to find something I can have and tastes good. Today I came across this recipe. While I cannot have Soy based tofu, I made the recipe with my own homemade Hemp Tofu and organic Canola oil. This is the best Mayo I’ve had in years. So simple and delicious!! You have just made me so happy!! I can wait to try it with steamed artichokes! This also opens up so many other possibilities for me. Thank you so much!!!

  4. Colleen Shannon says:

    I have tried a ton of different low-calorie vegan mayo recipes. This is the first one that I liked! I love tofu but I don’t want that soybean taste in my mayo and with your recipe, I don’t taste that. The light lemon flavor is what really makes this recipe work. Please don’t leave out the lemon juice. The only changes I made was I added 1 cup of tofu instead of 7 ounces. It’s just easier for me to measure and I add 1/2 tsp of salt. Not only do I love that this recipe is low in calories but that it does not use canola oil, soybean oil, and sugar as its main ingredients like Hellman’s Vegan Mayo. I love the taste of Hellman’s Vegan Mayo, but I really wanted a healthy option.

  5. Anonymous says:

    There’s a girl using your recipe (just minus the mustard) and claiming it as her own. She has recipe books she’s charging money for and I have no doubt it’s included. Look up vegan Mayo on laurenloliving.com and it’s obviously your recipe. Yours is not the first one. She’s done it with at least 4 more I have found so far.

    1. Julie | The Simple Veganista says:

      Thank you for letting me know! I will look into it.

      1. Anonymous says:

        I reported her to The Gracious Pantry too for copying one of her recipes. She contacted her and got her to remove the recipe from her blog. Just fyi. Maybe you can to? I will be helping to inform any others she’s copied recipes from. Let you know if I see anymore of yours.

    2. Brian Jones says:

      Good luck to her.
      She’s not doing you any harm

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