This creamy Tofu Mayonnaise is so easy to make with no eggs or heaviness. It uses silken tofu for a silky smooth condiment. It's great for quick sandwiches, potato salads, or easy meal prep. Ready in 5 minutes.
I love having a batch of this tofu mayo in the fridge because it ends up in so many of the things we eat.
I use it for Celery Root Rémoulade or Creamy Vegan Dill Potato Salad when I want something classic but lighter, and sometimes I'll swipe it onto sandwiches or wraps the way I do with my Vegan Lentil Loaf leftovers.
Honestly, once you start blending tofu into a sauce this smooth, it's hard not to look for excuses to use it everywhere.
And don't worry - it doesn't taste like tofu at all.
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Why This One's on Repeat
- It's really close to classic mayo, but made vegan with simple plant ingredients.
- Ready in about 5 minutes with just 6 ingredients.
- Lighter than traditional mayo, but it's still rich and satisfying.
- Easy to customize with herbs and other flavors
- Keeps well in the fridge, so it is great for meal prep
Shopping List
Silken Tofu: The taste and texture of this mayo are best with silken tofu. I use the shelf-stable 11-ounce extra firm silken tofu, which is easy to keep on hand. At Whole Foods, you can find both the 11-ounce shelf-stable and the 16-ounce refrigerated silken tofu. If you use the larger refrigerated one, you'll need to adjust the other ingredients accordingly. The same goes for Trader Joe's silken tofu. You can also buy a case of 12 on Amazon at a good price and use the extra boxes in recipes like Vegan No-Bake Chocolate Pie or Vegan Chocolate Pudding Parfait .
Garlic: If you like a garlicky mayo, start with 1 large clove and add more as you taste. It gets stronger as it sits, like many of my vegan sauces and dressings.
See the printable recipe card for quantities and a full ingredient list.
Ways To Change It Up
- Blend in a tablespoon or two of fresh dill, parsley, or chives
- Add sriracha, chili flakes, a little chipotle powder, or one to two chipotle in adobo for heat.
Let's Make Tofu Mayonnaise
See the complete printable recipe card below for the details.
Step 1: Combine all the ingredients (except oil) in a food processor.
Step 2: Slowly add the oil to emulsify the mayo. Then adjust for flavor.
Regi's Tips
- Use silken tofu for the smoothest, creamiest texture.
- Blend longer than you think to achieve a true mayo-like consistency with no little bumps.
- I use a food processor because it makes it perfectly smooth and creamy, and easily emulsifies the oil. I don't recommend a blender. The mayo is hard to scrape out and doesn't smooth out as well.
- Add the oil slowly while blending to help it emulsify and stay silky.
- Taste and adjust the flavor, especially if using the larger packages of silken tofu (16 ounces) found in the refrigerated section. This recipe calls for the shelf-stable silken tofu (10.9 ounces) found in the aisles.
- Chill before serving so the flavor develops and the texture thickens.
Favorite Ways to Enjoy This
Use this mayo like any other mayo. Here are some ways we enjoy it:
- Spread on toasted bread for an open-faced tomato and sprout sandwich
- Stir into potato salad or pasta salad
- Use as a dip for crispy potatoes or Delicious Air-Fryer Fries.
- Spoon on Vegan Chickpea Burgers or dollop on grain bowls
- We love making this tofu mayo for picnics. It's easy to pack, and there's less spoilage concern than traditional mayo.
Recipe FAQS
I only use silken tofu, which gives the best smooth, creamy texture. Firm tofu can make the mayo grainy.
Store it in an airtight container for about 5-7 days.
Leave a comment and let me know how this tofu mayonnaise turned out! Was it love at first bite, surprisingly edible, or a full-on yuck? And if my directions helped (or didn't), please let me know so I can keep improving these recipes for you.
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Recipe Card
5- Minute Tofu Mayonnaise
Equipment
Ingredients
- 11 ounce extra firm silken tofu the shelf-stable kind
- 1 large clove garlic or to taste
- 1¼ teaspoon Dijon mustard
- 2½ teaspoons apple cider vinegar or lemon juice
- ½ heaping teaspoon salt
- ⅓ cup extra virgin olive oil or sunflower, canola, or avocado oil
Instructions
- Combine ingredients: Add the silken tofu, garlic, mustard, vinegar (or lemon juice), and salt to a food processor and blend until smooth. Scrape the sides if necessary.
- Add oil: With the food processor running, slowly drizzle in the oil until creamy and emulsified.
- Adjust flavor: Taste and adjust seasoning if needed.
- Chill: Chill for 30 minutes to thicken before using.
Vger says
This is one of those recipes that sounds almost too simple, but the result is genuinely impressive. The texture came out silky smooth - way closer to real mayo than I expected. The tip about using a food processor instead of a blender made all the difference. I also love that the garlic flavor deepens as it sits in the fridge overnight. Already used it on sandwiches and stirred it into a quick potato salad. Keeping a batch on hand from now on.
Regi Pearce says
I love hearing this — thank you! It really is one of those “wait, that’s it?” recipes, and I’m so glad the texture turned out silky for you. The food processor tip really does make a difference, doesn’t it?
Thanks so much for taking the time to share your experience — it means a lot!
Regi Pearce says
Love how this tofu mayo turns out. It’s creamy, tangy, and way lighter than traditional mayo but still has that rich texture I want.