Tofu Mayo


I used to be a mayonnaise addict. As in I would put it on almost everything. Once I went vegan, I actually started making my own with the whole olive oil emulsification deal. That was okay for awhile, until I started noticing that the oils weren't as healthy as I thought and I banished it completely from my diet. 

Now I can have it anytime with this new recipe! Its easy, with accessible ingredients and works very well in recipes that call fro mayo. I tested it with a "crab" cake recipe and a spinach artichoke recipe and it performed beautifly (recipes will be up this month).

For those who avoid soy, I am going to try to make another recipe that doesn't require tofu, but it may take some testing and time. I have made some succesfully with nuts and seeds but I would really like to have a low fat one available to use as well. 

I'm really loving Vegan MoFo this year, having time to prepare in advance is definitely the way to go! Day 3 in the bag :D

Tofu Mayo

A quick and easy low fat and vegan mayonnaise recipe that works well as a spread, in recipes or as the base of a dressing.


Prep Time
10 Minutes


  • 1 package silken tofu - firm or extra firm
  • 1 lemon - juiced
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp dijon mustard
  • 1/4-1/2 cup soy milk
  • 1/2 tsp sugar
  • Salt - to taste


  • Combine all ingredients in the blender and blend until smooth and creamy. Taste and adjust the ingredients to taste It will thicken up in the fridge so allow to cool and thicken for a bit before using. Some natural separation will occur and it keeps for about 2 weeks.
  • For extra tang, you can combine the soy milk and apple cider vinegar beforehand and let it curdle.