Vegan Oil Free Mayonnaise Recipe

4 weeks ago

Craving a creamy spread without eggs or added oil? This simple method gives you a light, rich mayo that tastes like the classic. The base uses silken tofu, which blends smooth and holds flavor well. If you want soy free, you can switch to beans and a splash of aquafaba. Want a thicker, richer version without oil? Cashews do the trick.

You only need pantry staples, a blender, and a short chill for the best texture. Expect a lower calorie, budget friendly, and clean ingredient list. No fuss, big payoff. In this guide, you’ll get ingredients and smart swaps, a clear step-by-step method, storage tips, flavor ideas, easy ways to use it, and quick troubleshooting. If you’d like a tofu-free spin, see this tidy primer on oil-free vegan aquafaba mayo. Let’s make a vegan oil free mayonnaise recipe you’ll keep on repeat.

The Best Vegan Oil Free Mayonnaise Recipe (Silken Tofu, No Oil)

Yield about 2 cups. Five minutes of active time. Chill 30 minutes for the best thickness. Friendly on your wallet and made from everyday grocery items. The taste is bright and savory with a creamy, spoonable body, just like mayo.

Ingredients and smart swaps

12 ounces silken tofu (shelf stable box or refrigerated), drained
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 to 1.5 teaspoons Dijon mustard
3/4 teaspoon fine sea salt, more to taste
1 teaspoon maple syrup or 1 soft date, optional for balance
1/4 teaspoon garlic powder, optional
1 tablespoon nutritional yeast, optional for savory depth
Optional thickener for body: 1/4 to 1/2 teaspoon xanthan gum, or 1 teaspoon psyllium husk powder

Swaps and variations:

Soy free: use 1.5 cups cooked cannellini beans instead of tofu, add 2 tablespoons aquafaba for extra silkiness
Richer texture, still oil free: use 3/4 cup raw cashews, soaked in hot water 15 minutes, then drained, plus 1/2 cup water
No gums: chill longer, or add 1 tablespoon chia gel blended smooth to thicken
Extra umami: 1 teaspoon white miso or 1/2 teaspoon onion powder

Acidity makes it taste like classic mayo. Adjust lemon or vinegar to match your taste.

For more ways to mix bases, this overview of vegan oil free mayo four ways is helpful for tofu and cashew paths.

Tools you actually need

One of these: high speed blender, standard blender, or immersion blender with a tall jar
Measuring spoons and cups, silicone spatula, clean lidded jar for storage
Optional: digital scale for precision, small whisk for last adjustments in the jar

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Why this no-oil method works

Silken tofu blends into very fine particles that trap water, which creates a creamy emulsion without oil.
Mustard and acids help bind water and add tang, which mimics classic mayo.
A small amount of gum or psyllium, or a longer chill, adds body so the mayo holds on a spoon.
Aquafaba or beans stand in when soy is not an option, and taste neutral when well seasoned.

If you prefer a tofu-first approach, this simple take on vegan tofu mayonnaise aligns well with the method below.

How to make vegan oil free mayonnaise at home

Follow these short steps, taste as you go, then chill to finish. The blender does the heavy lifting.

Blend the base until silky

Add tofu (or your chosen base), lemon juice, vinegar, Dijon, salt, and any optional seasonings to the blender.
Blend on high for 30 to 60 seconds, scrape the sides once, and blend again until completely smooth and glossy.
If using cashews, blend 60 to 90 seconds. Add small splashes of water only if needed to keep the blades moving.
For an immersion blender, use a tall, narrow container so the vortex pulls everything down for a smooth texture.

Balance the flavor like real mayo

Taste and adjust in this order: salt, acid, sweetness.
Add a pinch more salt if it tastes flat. Add another teaspoon of lemon or vinegar for more tang. Add a touch of maple only if it tastes too sharp.
Optional: add 1 teaspoon white miso for umami, or 1 tablespoon nutritional yeast for depth.

Thicken and chill for scoopable texture

If using xanthan gum or psyllium, sprinkle it in while blending on low, then blend 10 seconds more.
Transfer to a clean jar, cover, and chill at least 30 minutes. Two hours is ideal. It thickens as it cools.
If it is too thick after chilling, whisk in 1 to 2 teaspoons water or aquafaba.

Storage, shelf life, and food safety

Store in an airtight jar in the fridge for 5 to 7 days. Use a clean spoon each time.
Do not freeze, the texture becomes grainy.
If it separates, whisk or blend for 10 seconds to bring it back.
Label the jar with the date so you remember when you made it.

Flavor variations and easy uses

Build flavor that fits your meal. Mix-ins are precise and easy. You can split a batch after chilling to make different styles.

Flavor upgrades that taste like takeout

Garlic aioli: 1 to 2 grated garlic cloves, 1 tablespoon lemon juice, parsley
Chipotle lime: 1 to 2 teaspoons chipotle in adobo, 1 teaspoon lime zest, 1 tablespoon lime juice
Sriracha mayo: 1 to 2 tablespoons sriracha, 1 teaspoon maple, pinch of salt
Dill pickle: 2 tablespoons minced dill pickle, 1 teaspoon pickle brine, fresh dill
Curry mango: 1 teaspoon curry powder, 1 tablespoon mango chutney or puree, black pepper
Smoky BBQ: 1 tablespoon BBQ sauce, 1/4 teaspoon smoked paprika

Note: add flavors after chilling if you want to split the batch into different styles.

Looking for a soy free bean base that still tastes lush? Try this approach to oil-free mayo with white beans as a reference for seasoning.

Ways to use your oil free vegan mayo every day

Sandwiches and wraps, burgers and veggie patties
Creamy salad dressings: thin 2 tablespoons mayo with 1 tablespoon water and 1 tablespoon vinegar
Coleslaw or potato salad: swap 1 to 1 with regular mayo
Dips: stir in herbs, lemon, and black pepper for a quick crudité dip
Sauces: mix with ketchup for a simple fry sauce, or with hot sauce for a spicy drizzle

Nutrition and allergens at a glance

The silken tofu version is low calorie and higher in protein than store bought mayo. Expect about 10 to 20 calories per tablespoon, depending on your tofu and add-ins.
The bean version is soy free and high in fiber. The cashew version is richer and still oil free.
Calculate exact nutrition with your ingredients and serving size.
Common allergens include soy in tofu, nuts in cashews, and mustard. Use the swaps above to fit your needs.

Conclusion

This mayo is fast, creamy, and budget friendly, with simple ingredients you can pick up anywhere. Start with the silken tofu base, then try a soy free bean version or a richer cashew batch next time. Always chill for the best texture, then season to match your meal. Use it on sandwiches, salads, bowls, and more. Save this vegan oil free mayonnaise recipe and share your favorite flavor twist in the comments. If you enjoyed it, rate the recipe so others can find it too.

What can I use instead of oil to make vegan mayo?

Aquafaba or silken tofu works best. Aquafaba (chickpea liquid) whips light and airy. Silken tofu blends creamy and holds shape. Both need acid, salt, and a little mustard for flavor and structure.

Does oil‑free mayo actually get thick and creamy?

Yes, with the right base and technique. Tofu gives a naturally thick body. Aquafaba thickens as you blend, then firms more in the fridge. A small pinch of xanthan gum or ground psyllium can boost thickness if needed.

What are the must‑have ingredients?

A creamy base, an acid, salt, and a mild emulsifier. Use silken tofu or aquafaba, lemon juice or apple cider vinegar, fine salt, and Dijon or yellow mustard. A tiny bit of maple syrup can round sharp edges.

Will it taste like beans?

Not if you balance it. Use unsalted aquafaba and add lemon or vinegar, mustard, and salt. A pinch of garlic powder or onion powder helps. Chill for at least 1 hour so flavors settle.

How long does oil‑free vegan mayo last in the fridge?

About 5 to 7 days in a clean, airtight jar. Keep it cold, and use a clean spoon each time. If it smells sour or separates badly and will not recombine, discard it.

Can I freeze oil‑free mayo?

Freezing is not recommended. Tofu turns grainy after thawing, and aquafaba weeps water. Make small batches instead.

How do I fix mayo that is too runny?

Chill it for 1 to 2 hours first. If still thin, blend in a pinch of xanthan gum, about 1/8 teaspoon, then rest again. For tofu versions, add more tofu in small amounts. For aquafaba, whip longer to trap more air.

Why did my mayo separate?

Warm ingredients, weak blending, or too much liquid can cause separation. Start with cold aquafaba or well‑drained silken tofu, then blend until smooth and glossy. If it splits, add a spoonful of base and reblend slowly.

What tools work best?

An immersion blender is the easiest for aquafaba. A high‑speed blender works well for tofu. A whisk can work with tofu, but it takes longer and may be less smooth.

Is this mayo really oil‑free?

There is no added oil. Tofu and beans contain some natural fat, which is minimal compared to oil. If you need very low fat, choose aquafaba as your base.

Can I make it soy‑free and nut‑free?

Yes. Use aquafaba or white beans instead of tofu, and avoid cashews. Check mustard labels if you have allergies.

How do I get that classic eggy flavor?

Use a pinch of kala namak, also called black salt. Start with 1/8 teaspoon, taste, then adjust. It adds a light sulfur note similar to eggs.

What acids work best, lemon or vinegar?

Both work. Lemon tastes bright and fresh. Apple cider vinegar gives a round, classic tang. You can blend them for balance.

Can I sweeten it?

Yes, lightly. A small amount of maple syrup or sugar, about 1/2 to 1 teaspoon per cup, can soften the acidity. Skip it if you like a sharper taste.

How do I make it thicker, like store mayo?

Use silken tofu and blend until very smooth, then chill. For extra body without oil, add 1/8 teaspoon xanthan gum or 1/4 teaspoon ground psyllium, blend, then rest.

Is it safe for pregnant people?

There are no raw eggs, so the usual egg safety risk does not apply. Use fresh ingredients and refrigerate promptly.

What flavors can I add?

Try garlic, chipotle, sriracha, dill, or curry powder. Stir in chopped pickles for a quick tartar sauce. Add smoked paprika for depth.

Will it work in salads and sandwiches?

Yes. It spreads well on bread and binds salads like coleslaw or potato salad. For a thicker spread, chill longer before using.

Any tips for better texture and taste?

Use cold ingredients, blend until silky, and chill before serving. Salt to taste, since salt boosts creaminess. Add acid in small amounts and taste as you go.

What is a typical nutrition range per tablespoon?

Tofu‑based mayo lands around 10 to 20 calories per tablespoon. Aquafaba‑based is often 5 to 15 calories. Exact values vary by ingredients and amounts.