EASY Vegan Tofu Mayo Recipe (No Oil – High Protein)

Meet your new go-to vegan mayo recipe! Oil-free, protein-packed, and ready in under 5 minutes. It’s made with wholesome ingredients and is perfect for spreading, dipping, or mixing into anything that needs a hit of creamy deliciousness.

Looking for a vegan mayonnaise that you can make in under 5 minutes?

One that’s oil-free, high in protein, and made with just a handful of wholesome ingredients?

This is it.

This creamy, silky-smooth and versatile vegan mayo is perfect for spreading onto sandwiches and burgers, stirring into salads for a protein boost, or turning into flavour-packed dips.  (Seriously, try it in our Peruvian Aji Chilli Sauce, spread on a fully-loaded vegan burger. YUM).

Unlike most shop-bought vegan mayos – which are usually loaded with oil, thickeners and unpronounceable ingredients – this homemade version is simple, natural and nourishing.

Here’s the secret…silken tofu. It creates a silky base, while giving you 10x more protein than many supermarket vegan mayos. And, at just 29 calories per 2 tbsp serving, you’re saving roughly 120 calories every time. Yikes!

Here’s the best bit friends – it’s SO EASY! Add the simple pantry ingredients to a blender and blitz into a silky smooth mayo.

No aquafaba mayo fails (we’ve had many of those). No heavy, inflammatory oils.

Just glossy, spreadable, homemade mayo that’s ready in minutes (and thickens like a dream in the fridge).

Enjoy!

Quick links:

• The full recipe
• Why you’ll love this recipe
• Ingredients needed
• Step by step instructions with photos
• How to serve and store
• Success tips
• FAQs
• Other delicious recipes like this one

Try this no oil vegan tofu mayo in our Coronation ‘Chicken’ Sandwich (instead of yoghurt), Peruvian Aji Chilli Sauce (fab on burgers!) or the BBQ-classic Summer Sausage Pasta Salad, for a boost of protein.

Why you’ll love this Vegan Tofu Mayo

Ready in under 5 minutes. Make this homemade mayo in just three easy steps; 1. Drain the tofu, 2. Add all of the ingredients to a blender and 3. Blitz until smooth. That’s it!

Protein-rich and low-calorie. At 2g of protein and just 29 calories per 2 tbsp serving, this vegan tofu mayo has around 10x more protein and 120 fewer calories per serving than store-bought mayonnaise. Wow!

Wholesome ingredients. Silken tofu forms the base of this oil-free vegan mayonnaise. We’ve paired that with coconut cream for richness (and to thicken) plus lemon juice, vinegar and Dijon mustard for flavour and that classic mayo ‘tang’. It’s finished off with a dash of salt and 1/2 tsp maple syrup for flavour balance.  That’s it – all ingredients that you’ll likely have in your cupboard (and more importantly, that you can pronounce, unlike some of the regular mayonnaise brands).

No oil. Avoid the oil-laden shop-bought vegan mayos and opt for this oil-free version instead.

How to make this Oil-Free Vegan Mayo

Ingredients

Here’s what you need to make this easy recipe:

Silken tofu. The main ingredient!  Opt for a mild-flavoured brand (such as Mori-Nu Silken Tofu) if possible to reduce the soy flavour in the mayo. Don’t use firm tofu.

Coconut cream. The thick white bit from the top of a tin of coconut milk. You can substitute another variety of vegan cream, such as soya or oat, if you prefer, but the mayonnaise will not be as thick and spreadable.

Lemon juice. Ideally, freshly squeezed juice, but bottled is also ok if this is all you have.

Apple cider vinegar. You can substitute for white wine vinegar or white vinegar.

Dijon mustard.

Maple syrup. We use just 1/2 tsp to help neutralise the soy flavour without adding too much sweetness.

Salt. Ideally, kala namak (black salt) for that hint of eggy flavor, but you can use sea salt if you prefer.

Equipment

A High-Speed Blender. Ideally, you’ll want a high speed cup blender, such as a Nutribullet or Ninja, but if you don’t have one, you can make this no-oil vegan mayo using an immersion blender (handheld stick blender).  You could also use a food processor, although it may struggle with smaller batches.

Step-By-Step Instructions

Here is a basic summary of the steps involved in making this vegan tofu mayo recipe (no oil). Make sure to head to the recipe card below for the full recipe and detailed instructions on how to make this healthy vegan mayo!

STEP 1:  Drain the silken tofu.

Tip: Once drained, let the tofu sit in a bowl or blender cup for a couple of minutes. It’ll likely give off more liquid – if this happens, drain it off before proceeding.

STEP 2:  Place all of the remaining ingredients into the blender cup and blend until smooth.

Note: Alternatively, you can use a tall-sided jar and an immersion blender.

STEP 3:  Chill the mayo in an airtight container or jar to chill. The longer it chills the thicker it’ll be, so overnight is ideal.

How to Serve

At room temperature or chilled. Serve this oil-free vegan mayo straight from the fridge for a thicker, spreadable texture, or at room temperature if you’re looking for more of a sauce.

What to serve this vegan mayo with? The options are endless! Try topping our BBQ Bean Burgers or Ultimate Club Sandwich with a generous swish of this oil-free mayo. Or, use it in place of the yoghurt to make our healthy Coronation ‘Chicken’ Sandwich. We also love it in our Easy Vegan Potato Salad, Speedy Slaw and Summer Sausage Pasta Salad for some flavoursome summer vibes!

How to Store

This vegan tofu mayo should be stored in an airtight container and used within 2 days (or as per the tofu manufacturer’s recommendations). Therefore, we recommend making a 1/2 batch if you don’t think you’ll use it all in that time.

It’s quick and easy to make another batch when it has run out!

Success Tips

You’ll struggle to go wrong with making this vegan oil-free mayo, but here are some tips to make the most of this recipe:

Opt for a mild-flavoured tofu. Silken tofu can vary in the degree of ‘soy’ flavour, so opt for a brand that has a mild flavour. We like Mori-Nu Silken Tofu for a mild flavour (available on Amazon via the affiliate link).

Drain the tofu thoroughly. This is an important step to avoid watery mayonnaise! Drain the tofu, then let it stand in a bowl for a couple of minutes to allow any remaining liquid to seep out, before draining it again.

Use Kala Namak salt. If you have kala namak salt (also known as black salt), opt for this as it adds an ‘eggy’ flavour typical of a traditional mayonnaise. If you don’t have it, you can use regular salt.

Don’t skip the maple syrup. We’ve added 1/2 tsp maple syrup to this recipe, not for sweetness but because it rather cleverly neutralises some of the soy flavour from the tofu.

Here’s the science! Soy can have a slightly bitter taste, and a bit of sweetness can suppress this bitterness. Maple syrup works particularly well in this recipe due to its complex caramel flavour, which pairs well with the umami of the tofu.

FAQs

How long does tofu mayo last in the fridge?

Most silken tofu manufacturers recommend using silken tofu within 2 days, so, for best results, we’d recommend using this silken tofu mayo within that time frame.

If you don’t need a full batch (e.g. for a pasta or potato salad), and plan to use it to top sandwiches and burgers instead, make a 1/2 batch and use any remaining silken tofu to make our Cinnamon Orange Tofu Icing, or scrambled tofu!

Can I freeze this oil-free tofu mayo?

We don’t recommend freezing this tofu mayo or silken tofu in general because the texture tends to change significantly (from silky and creamy to crumbly).

Does this vegan mayo taste like tofu?

Not really! Silken tofu tends to have a mild flavour and we’ve neutralised it even more with vinegar, lemon juice, mustard and a touch of maple syrup to balance out the flavours. It’s creamy and neutral, just like a traditional mayo.

Can I use firm tofu instead of silken tofu?

Firm tofu won’t give the same silky, creamy texture. Soft silken tofu is the secret to getting that beautifully glossy, smooth mayonnaise consistency.

Is this oil-free vegan mayo recipe healthy?

Absolutely! This creamy vegan mayonnaise is oil-free, much lower in calories, and has around 10x more protein per serving than most shop-bought vegan mayos! Plus, it’s made with whole foods and minimally processed ingredients.

What can I use this vegan tofu mayo for?

Everywhere you’d use regular vegan mayonnaise. Spread it on sandwiches and burgers, stir it into potato or macaroni salad, or use it as a base for dips and dressings.  What about a Vegan BLT or Club Sandwich?  Yum!

Try it in our Summer Sausage Pasta Salad and our Easy Vegan Potato Salad! It also makes a glorious spicy mayo for topping veggie burgers.

More delicious vegan treats to try

I hope you LOVE this Vegan Mayo Recipe without oil! Please share this recipe with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.

Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x

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The Full Recipe: