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
Ingredients
- 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
Instructions
- Place tofu, vinegar, onion and garlic powders and salt into a blender and combine on low speed.
- While the blender is still going, drizzle in the oil.
- Continue to blend until smooth.
Notes
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:
