Vegan Mayo – Recipe

Vegan Mayo - Recipe

The other day I really wanted a sandwich. I had all these great Italian meats and some delicious bread on hand, but when I went to put it all together I realized I was missing something key: mayonnaise.


A quick glance in the fridge told me I was also out of eggs, so my usual mayo recipe was out. Don’t you hate when the holidays totally kill your fridge like that? So like a good girl I dug through my pantry and quickly threw together my go-to vegan mayo.


That’s when I realized – I’ve never shared this recipe with anyone! It’s actually the secret ingredient in another super secret sauce I make (which is still super secret ;) ), so I’ve guarded it pretty closely…until now. Luck you, huh?


I stock up on shelf stable tofu (the kind that come in boxes and can live in the pantry instead of the refrigerator), so I always have the ingredients on hand to make this whenever a mayo emergency hits.

Good thing, too, because it saved lunch on that day. :)

Mayo emergencies. They’re real.

Vegan Mayo

Prep Time: 5 minutes

Yield: apx 2 cups


  • 1 12oz block of silken tofu
  • 2 Tbs apple cider vinegar
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp salt (Kosher)
  • 4-6 Tbs olive oil or neutral flavored oil


  1. Place tofu, vinegar, onion and garlic powders and salt into a blender and combine on low speed.
  2. While the blender is still going, drizzle in the oil.
  3. Continue to blend until smooth.


I recommend using regular olive oil, not extra virgin if you want a more neutral flavor.


Do you have any secret go-to condiment recipes? Am I the only weird one?

More yummies that also happen to be vegan/vegan option:

Roasted cauliflower with garlic and caramelized balsamic vinegar.

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