2 Vegan Mayonnaise Recipes

Vegan Oil Free Mayonnaise

Ingredients

For the Vegan Oil Free Mayonnaise [with Tofu or Cashews]

    1 12.3 ounce package firm or extra firm silken tofu (see notes. OR use 1 cup cashews soaked in boiling water 30 minutes + 1/2 cup plain plant milk)

    2 tablespoons lemon juice (about 1 lemon)

    1 tablespoon apple cider vinegar

    2 teaspoons Dijon mustard

    1/2 teaspoon onion powder

    1/4 teaspoon garlic powder

    1/2 teaspoon salt

    Optional but recommended: 1/8 +/- teaspoon kala namak (see notes)

To Make Vegan Aioli (use the ingredients above + garlic)

    2 large cloves garlic smashed and finely minced

Instructions

    Place all of the ingredients in a food processor (or a blender, if making the cashew version), and process until smooth and creamy, about 1 minute. For the best flavor, allow to rest in the refrigerator for at least 30 minutes.

Notes

    Nutritional information is approximate and is shown for mayonnaise made with tofu.

    Serving size is approximately 1 heaping tablespoon.

    You can use either firm or extra firm silken tofu for this recipe, however if you're going to use it to make a dressing where you'll be adding other ingredients like vinegar, maple syrup, etc. I recommend the extra firm tofu if you'd like to keep the dressing a little thick and creamy.

    Kala namak, or Indian black salt, is optional but highly recommended. It has a mild sulfur flavor (like eggs) that makes it taste more like 'real' egg-based mayonnaise.

OR

Vegan Mayo Recipe by Cooking With Plants

Mayonnaise Ingredients:

Firm tofu (280g or 10 oz)

1 tbs (20ml) lemon juice

1 tsp (5ml) apple cider vinegar

1 tsp (5ml) dijon mustard

1 tbs (20ml) raw sugar

1 tsp (5ml) celtic sea salt

1/8 tsp white pepper

2 tbs (40ml) soy milk (or to taste as per preferred texture)

Note: Silken tofu is much softer, so if using silken instead, you probably won't need the extra soy milk :-)