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  • Prep-time: / Ready In:
  • Makes 1½ cups

Traditional mayonnaise is full of egg yolks, thus full of saturated fat and cholesterol. This creamy homemade vegan mayo is perfect for sandwiches or potato salad. To make it even lower in fat, use light silken tofu instead of regular.

Vegan, plant-based mayo - light, fluffy looking white vegan mayo in a jar, shown from above, sitting atop a gray wooden table

Ingredients

  • 1 12-oz. pkg. extra-firm silken tofu, drained
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dry mustard
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt, or to taste

Instructions

  1. In a food processor combine all ingredients. Cover and process until smooth and creamy. Transfer to an airtight container. Chill up to 5 days.

Comments (38)

(4.43 from 7 votes)
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StevenB1 day ago
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Did the taste test between this recipe and Mary Macdougal’s. Consensus is this Beats out Mary, but very close. Both made yummy tomato sandwiches. I have found the answer for mayo in my vegan potato salad and coleslaw. Defintely thumbs up for both will will use the recipe hence forth.

Pam2 days ago
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Made is w 2 tablespoons of rice vinegar, rather than 3 red wine. Perfect!!!

Pam2 days ago
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Just made this. Based on previous comments I used 2 tablespoons of rice wine vinegar rather than three red wine. It’s perfect !!!!

Carolyn3 days ago
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This is amazingly simple and great. I can’t believe how much it tasted like mayo. I didn’t have red wine vinegar and used distilled white vinegar. I can’t eat garlic or onion, so I left that out, too. It was still great. Thank you for this!!

B PAGE3 days ago
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If you use Indian – Black Himalayan Sea Salt it will give it a more authentic egg taste. Works really well in Vegan Egg Salad also.

Inga3 days ago
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Yes, I would second that – adding half of this as kala namak Indian salt would give it the eggy taste we know from regular mayos.

Ginnie Lebosse3 days ago
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I made this today with silken tofu for our lunch.
We have been on this diet now for over a year. My husband is off all meds and we both have attained our weight goals.
Tomato sandwiches with gobs of Hellman’s mao used to be a favorite. Well this oozed down my hands just like the real thing! Not quite as exciting without the oily flavor but it was great to be able to enjoy this delicacy again!
We used Ezekiel pita sprayed with aminos, sprinkled with herbs and lightly broiled.
Thanks for the recipe- it’s a keeper!

Ginger Berg3 days ago
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Yum! Just made! I followed recipe, but only used 2 Tbsp of red wine vinegar. So good! Making pasta salad with this mayo and chickpea pasta next!

Steven B4 days ago
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Am about to make this and wondering if I should add a sweetener?

StevenB1 day ago
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Nope, definitely no sweetner for me. I tried Mary Macdougal recipe with th he sweetner and I don’t think it is needed, especially calling for only 1 tablespoon of vinegar. Was too sweet for me. So this will be the vegan recipe I will recommend.

Kara G4 days ago
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Not exactly the same but pretty darn close! Thank You FOK!

Stephen Bonnell4 days ago
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Adding Miso Paste adds a special tang.
Adding white Chia Seeds gives it a very spreadable consistency.

Inga3 days ago
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Thanks for the miso paste tip, I might try adding a bit of white miso paste instead of adding any sugar (I know sugar is not in this recipe, but most store bought mayos have it as an ingredient).

Mr and Mrs Burford4 days ago
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We have never tried a Forks Over Knives recipe that we didn’t like! Has been 4 years now and I am so grateful to F over K! Have saved the health of me and my husband.
Mayo recipe is excellent!!

Leah4 days ago
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Love this.
It would be helpful to me if nutritional values could be shown for all your recipes. I am a diabetic vegan and could really appreciate this. Thank you

Hall4 days ago
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Very bland and no taste.

Mark Allen Block4 days ago
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Hove not tried this yet but just wondered if it’s possible to get the nutritional information for this recipe (and for that matter all FOK recipes)? For someone who tracks calories and fat it would be really helpful.
Thanks

Penny4 days ago
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Silken tofu is available in an extra firm version from Mori-Nu. Just Google it. It should only be a couple of dollars.

Avinash Kachhy4 days ago
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Hello

I believe that there is an error in the tofu specification. Tofu can be either silken or extra-firm but not both. Since there is no water added in this recipe, I assume that the correct ingredient is silken tofu.

Please update if appropriate.

Veganuts4 days ago
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Hi. For boxed silken tofu I have seen three different types – soft, firm, and extra firm. All are silken. I can usually only find two sizes and pretty much always purchase the extra firm silken since that’s what most pie and sauce recipes seem to call for.

Rena Konar5 days ago
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I made this from the magazine and did not like it. It was too “sharp.” I may try it again with less dry mustard. But it needs something.

Inga3 days ago
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I wondered if it will be too bitter with a teaspoon of dried mustard. I might try the original and see and then try it with a tsp of normal mustard instead.

Deona Hamby5 days ago
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Maybe reduce the red wine vinegar as well? I used to make this all the time and my husband had the same issue, so I reduced the vinegar and it was fine.

Louise5 days ago
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Yummy and my husband loved it who is a big Mayo eater.

Sally B5 days ago
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Question: either soy allergies whst could be use in place of the tofu?

Inga3 days ago
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I would suggest using either soaked cashews or burmese tofu made from chickpeas.

Char Covelesky5 days ago
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White beans work pretty well with a little plant milk to thin it.

VeggieTater5 days ago
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Indian black salt (kala namak) in place of regular salt adds an authentic “eggy” flavor like real mayo.

Carolyn5 days ago
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I’m finding it difficult to buy extra firm organic tofu .. can I substitute organic firm tofu with water pressed out ? Or water not pressed out ?
Thank you !!

Inga3 days ago
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You need to use silken tofu for this recipe, so if all you have is firm tofu, you might need to add some plant milk for consistency.

CARLA E PIELMEIER5 days ago
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I find that when I make the sauces I don’t Consume them prior to half of the product spoiling. Would they freeze well?

Dianne5 days ago
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Can this be frozen?

Sandy4 days ago
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I doubt it. Tofu gets a chewy texture when frozen. Good luck!

Carla5 days ago
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The only comment ik would like to give in respect to all recipes is a suggestion to always include the measures also in grams for example, because the website and app can be used all over the world and not everybody is used to Oz. It makes life easier when cooking 😉

Cas4 days ago
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Seconding this!

Katie5 days ago
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Thamk you for receipe. Was just telling grandson about this kind of receipe. He disagrees it will wirk without oil & eggs. You just prived him wrong. Cant wait to make it , serve it & say nothing. God bless you from grandma Katie in Oregon

Nancy Pappas5 days ago
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The recipe I have tells you to cube and boil the tofu for 5 minutes. Does boiling it help the mayo last longer? It hardly matters because at my house, tofu mayo doesn’t last 5 days! This recipe looks easier than the one I have been using. Thanks.

Kathy5 days ago
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I’m not from FOK just another reader but I wanted to answer your question. Boiling the tofu a few helps take out the strong bean taste. It doesn’t help it to keep any longer than it would if you didn’t boil it.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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