A Vegan Oil Free Mayo recipe you can make 4 ways: 1) tofu mayo, 2) cashew mayo, 3) tofu garlic mayo (aioli), and 4) cashew garlic mayo (aioli).
Mayonnaise is problematic in a whole food plant-based diet for two reasons: 1) it’s traditionally made with eggs, and 2) even vegan mayonnaise is usually made with oil. You can buy oil free mayo made with eggs. Or you can find egg-free mayo made with oil. But so far, I’ve yet to find a Vegan Oil Free Mayonnaise at the store. So--as with many other WFPB foods--we're left to make our own.
(Read about why to avoid oil here.)
I suppose you could get away without ever eating mayo. For example, I skipped mayo altogether in my Vegan Egg Salad recipe and used avocado instead. But it’s a key ingredient in so many of the traditional recipes and dressings I grew up with--like my Grandma's potato salad--it’s kind of nice to have a healthy, plant-based version on hand.
It's also amazing as a sweet in creamy dressing, like in this Vegan Broccoli Salad with Smoky Almonds and Raisins.
4 Ways to Make Oil Free Vegan Mayo
While creating this vegan mayon recipe with no oil, I ended up with four versions: 1) vegan oil free mayonnaise made with tofu, 2) vegan oil free mayonnaise made with cashews, 3) vegan oil free mayonnaise made with tofu + garlic—otherwise known as vegan aioli, and 4) vegan oil free mayonnaise made with cashews + garlic—also otherwise known as vegan aioli.
I created the original recipe with tofu, and I like this version because it’s tasty, budget-friendly and low in fat. But, I know some of you can’t eat soy, so I created a second version made with cashews. This version is richer, with and a slightly milder flavor. It’s also more WFPB compliant, as it avoids the processed tofu.
How to Make Vegan Oil Free Aioli
Playing around with this vegan oil free mayonnaise recipe got me thinking about how much I love aioli, which is similar to mayo, but made with garlic. While mayo is great as a base in recipes, when it comes to a sandwich topping or a dipping sauce, I prefer aioli. Am I alone on this one? I love dipping crispy veggies--like my Oil Free Baked Za’atar Fries--into a little pot of creamy, tangy, garlicky aioli.
In this recipe, converting vegan oil free mayonnaise into aioli is as simple as blending in some well smashed raw garlic.
Either way--mayo or aioli--I like to let it sit in the fridge for about 30 minutes to fully marry the flavors. Of course, you can eat it right away if that needs to happen. I get sometimes this needs to happen.
Note: The tofu version will last about 3 days in the fridge, and the cashew version is good for about 5-7 days. They both freeze well, so that's an option too.
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If you like this whole food plant-based recipe, you might also like:
- Oil Free Baked Za'atar Fries
- Almond Ricotta
- Vegan Easy Cheezy Sauce
- Vegan Cheddar Cheese Sauce
- Easy Vegan Oil Free Pesto
- Oil Free Hummus
Vegan Oil Free Mayonnaise - 4 Ways
Ingredients
For the Vegan Oil Free Mayonnaise [with Tofu or Cashews]
- 1 12.3 ounce package firm or extra firm silken tofu (see notes. OR use 1 cup cashews soaked in boiling water 30 minutes + ½ cup plain plant milk)
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- Optional but recommended: ⅛ +/- teaspoon kala namak (see notes)
To Make Vegan Aioli (use the ingredients above + garlic)
- 2 large cloves garlic smashed and finely minced
Instructions
- Place all of the ingredients in a food processor (or a blender, if making the cashew version), and process until smooth and creamy, about 1 minute. For the best flavor, allow to rest in the refrigerator for at least 30 minutes.
Notes
- Nutritional information is approximate and is shown for mayonnaise made with tofu.
- Serving size is approximately 1 heaping tablespoon.
- You can use either firm or extra firm silken tofu for this recipe, however if you're going to use it to make a dressing where you'll be adding other ingredients like vinegar, maple syrup, etc. I recommend the extra firm tofu if you'd like to keep the dressing a little thick and creamy.
- Kala namak, or Indian black salt, is optional but highly recommended. It has a mild sulfur flavor (like eggs) that makes it taste more like 'real' egg-based mayonnaise.
Judy Wright
I have made the vegan oil free mayo using cashews. It is truly delicious! The first time I made it I don’t think I blended it long enough because it seemed a little gritty or textured so this time I ran it for a bit longer and it turned out smooth and creamy. When it comes to mayonnaise I will look no further!
Elizabeth Shah
Hi Judy, Wow, what a ringing endorsement of this mayo! I'm so glad you gave it another whirl (pun fully intended!) Thanks for your feedback, I appreciate it so very much. 🙂
Koalafriend
Can almonds or macadamia be substituted for cashews? My daughter doesn't tolerate.
Elizabeth Shah
I haven't tried either in this recipe, but I do use slivered almonds in my almond ricotta recipe, and I believe that could work. It may not be as smooth and creamy.
Jen Griffin
Hiw long does tofu version last in the fridge?
Elizabeth Shah
It will last a few days in the fridge.
Liz
I can't wait to make this!
Is there any substitute for the Indian black salt? It's so hard to find but I have all of the other ingredients.
Elizabeth Shah
The black salt isn't absolutely necessary, but it does lend a subtle 'eggy' flavor. I usually buy it at an Indian or Asian grocery store, or online.
Marta
I made the cashew version and was blown away by the taste and consistency. I never thought an oil free mayo could be this good! Question: how long does it last in the fridge before going bad?
Elizabeth Shah
Yay, Marta! Happy to hear it. The cashew version will last about 5-7 days in the fridge.
Nina
I doubled the recipe - this is the best mayonnaise ever!! Will never buy store bought mayo again - why would you?!!!
Elizabeth Shah
Hi Nina, So happy you feel this way, and I couldn't agree more. Once I started making this homemade mayo, I've never gone back. Enjoy!
Maria
Hi Nina. Did you use tofu or cashews? Thank you.
Gil
Maria, I'm wondering the same thing. Are the positive reviews based on the cashew or the tofu based recipe.
Elizabeth Shah
I personally prefer the cashew version--it's richer. But not everyone can include that much fat or nuts in their diets, so the tofu version is great in that case, IMO.
Christy
Love it! This one will be kept in the fridge on repeat! I'd been missing recipes with mayo because I didn't think I'd find an oil free mayo that actually tastes good. Found this one, first try! Thank you.
Elizabeth Shah
Thanks Christy, thrilled to hear it!
Deborah Parsons
ooops, forgot the rating in my previous post!
Deborah Parsons
I was looking for a vegan oil free mayo, and this is the one, tastes really great, with a great consistency. Thank you so much. I made the cashew version. I might try the tofu one next.
Elizabeth Shah
Yay, thanks Deborah! Glad you found a keeper.
Rose
This tasted good right away which was when I had to use it for making potato salad. I think non-vegan hubby won’t be able to taste the difference as I tasted his real against my vegan and the vegan actually tasted better! I’ve tried a couple different recipes and I like this one the best. Only one issue, not enough liquid for my nutria bullet so had to add a little water but that did the trick and it came out very fluffy and didn’t alter the taste, so I’m happy! 👩😊🌹
Elizabeth Shah
Nice job adapting for your nutri bullet, Rose. I agree--I actually like this much better than 'real' mayo.
Maura Coghlan-Richardson
I made this in my Ninja Stand Mixer, Doubled the lemon Juice (OG Meyer Lemons), had no onion powder so I doubled the garlic powder. Had no sulfur type black salt but the Grey Poupon Simon has enough eggy sulfur in it, it didn’t need it.
Already ate it on a sandwich for lunch... can’t wait for tomato season. Thank you so much for sharing!
Maura
Elizabeth Shah
Hi Maura, love your adaptations and so happy to hear you like this mayo! Makes me want a sandwich right now...