Mayonnaise is one of those things people either love or hate. I’m on Team Mayo Love. I’ve always loved its creamy texture and tangy flavor. I love slathering it on sandwiches and making different kinds of slaws with it. I’ve been known to use it for salad dressings and dips, too.
I was pretty picky about mayonnaise growing up. It had to be Hellman’s or I wouldn’t eat it. And yes, I could tell the difference. I remember going to events at friends’ houses and having to choke down sandwiches made with Miracle Whip.
When I first went vegan many years ago, there was only one vegan mayo available locally, and it tasted quite a lot like the dreaded Miracle Whip I remember from my childhood. So I went mayo-less for a few years. Thankfully, Vegenaise soon became easy to find and I was able to make tasty sandwiches and salads again. Then other brands, such as Earth Balance’s Mindful Mayo and Just Mayo (now just called Just), started popping up, making things even easier. Stores like Trader Joe’s and Whole Foods now have their own versions. Even Hellman’s has a vegan mayonnaise now!
I had one jar of mayo in the fridge for the entire winter, and I finally finished it off in the spring. I tend to go through jars and jars of the stuff in the summer though, as I’m always making sandwiches and coleslaws. I think I’m the third jar of the season.
While I do love the convenience of store-bought mayo, I realize that it’s not the healthiest option. It’s pretty much just whipped oil. While I don’t follow an oil-free diet, I know that slathering oil all over my food isn’t a good idea.
I do occasionally make my own mayo with cashews, but as I’ve had some requests for nut-free recipes recently, I thought silken tofu might be a good replacement as it’s super creamy when blended in a food processor or blender.
The ingredients of my favorite vegan mayo are canola oil, water, brown rice syrup, apple cider vinegar, soy protein, sea salt, mustard powder, and lemon juice concentrate. For my recipe, I’ve simply swapped out the canola oil and water for silken tofu and taken out the brown rice syrup. The result is a creamy, tangy spread that rivals any store-bought brand.
This mayo can be customized to suite your tastes. Add some roasted garlic for a garlicky aioli or mix in a little sriracha for a spicy spread. You can add chipotle powder, barbecue sauce, pesto, or even a little truffle oil!
- 1 (12.3 ounce) package silken tofu
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 cloves garlic
- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt
- Pinch kala namak (black salt), optional
Mix all of the ingredients together in a high-speed blender or food processor until smooth. If the mixture is too thick, add a little water, a tablespoon at a time. Refrigerate until ready to use.