This 5-minute plant-based mayonnaise is a homemade, vegan and oil-free version of store-bought mayo. Tastes just like real mayo!
Why I love this Oil-Free Vegan Mayonnaise
Dietary needs — this vegan mayo is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
Quick and easy — it literally takes 5 minutes to make this mayo. Just throw everything into a food processor and blend!
Oil-free sub for store-bought mayo — store-bought vegan mayos don't have eggs, but they often replace the eggs with oils that aren't so good for you. This plant-based mayo recipe is thick and creamy without any oil.
Silken Tofu: tofu is the base of the mayo - it's what makes it creamy. Silken tofu is ideal because it is already semi-creamy
Tahini: tahini adds a bit of nuttiness. You could sub another nut or seed butter or omit the tahini altogether if you don't have any
White Wine Vinegar: vinegar is important to create that classic mayo tang. If you don't have white wine vinegar, use apple cider vinegar or even lemon juice
Maple Syrup: for a fruit-sweetened version you can use date syrup, but this will make the mayo a pinkish color
Mustard: Dijon is ideal, but yellow mustard would work too
Liquid Aminos or Tamari: this is for the salty flavor. Liquid aminos are my go-to sauce, but tamari is another great gluten-free option. Or, if you don't need a gluten-free option, you can use soy sauce
Spices: onion powder & garlic powder
How to make Plant-Based Mayonnaise
All you need to make this vegan mayo is a blender or food processor!
Step 1. Add all the ingredients to a blender or food processor. Blend well. Alternatively, mix well by hand.
How long does this mayo last in the fridge?
Store this mayo in an air tight container in the fridge.
It is best within 2 weeks but will last up to a month.