• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Midwestern Girl
  • About
  • Recipes
  • Lifestyle
  • Resources
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • About
  • Resources
  • Contact
  • Sign Up
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Resources
    • Contact
    • Sign Up
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Sauces & Dressings / Condiments

    Vegan Oil Free Mayonnaise - 4 Ways

    Last updated: Oct 10, 2019 · Published: Mar 18, 2019 by Elizabeth Shah. This page may contain affiliate links.

    4520 shares
    Jump to Recipe

    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.

    vegan oil free mayo in a jar with a spoon on a black background

    (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.

    Creamy Potato Salad Vegan on a white plate with a grilled sandwich and lettuce

    Creamy Potato Salad

    It's also amazing as a sweet in creamy dressing, like in this Vegan Broccoli Salad with Smoky Almonds and Raisins.

    Broccoli salad on a white platter with blue striped towel and fork.

     

    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.

    vegan oil free mayo in a jar with a spoon on a black background

    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.

    vegan oil free mayo in a food processor

    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.

    vegan oil free aioli in a black dish with baked sweet potato fries on brown parchment paper

    Oil Free Baked Za'atar Fries with Aioli

    In this recipe, converting vegan oil free mayonnaise into aioli is as simple as blending in some well smashed raw garlic.

    vegan oil free mayo in a jar on black slate

    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.

    I LOVE hearing from you! It would make my day if you’d be so kind as to:

    • Follow me on Facebook, Instagram and Pinterest.
    • Rate this recipe and/or leave a comment if you make it. (Under the recipe picture or below the recipe.) 

    Thanks bunches and happy, whole-food cooking!

    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

    📖 Recipe

    Vegan Oil Free Mayonnaise - 4 Ways

    Vegan Oil Free Mayo - 4 Ways: 1) tofu mayo, 2) cashew mayo, 3) tofu garlic mayo (aioli), and 4) cashew garlic mayo (aioli). 
    4.90 from 46 votes
    Print SaveSaved! Pin Rate
    Course: Side Dish
    Cuisine: French
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 14
    Calories: 17kcal
    Author: Elizabeth Shah
    Prevent your screen from going dark

    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
    US Customary - Metric

    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.
    •  

    Nutrition (approximate)

    Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 92mg | Potassium: 48mg | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.2mg
    Tried this Recipe? Please share it!Mention @HealthyMidwesternGirl or tag #HealthyMidwesternGirl!

    More Condiments

    • Tomato Chia Jam
    • Dairy Free Parmesan Cheese
    4520 shares

    Reader Interactions

    Comments

    1. Spud

      April 19, 2021 at 5:50 am

      5 stars
      Wow, so creamy and delicious! As we're in lockdown, wearing masks and can't get closer than 2 metres from anyone, I doubled up the garlic powder and fresh garlic for the aioli, and added a tablespoon of liquid smoke...tastes amazing. Thanks for the recipe 🙂

      Reply
      • Elizabeth Shah

        April 22, 2021 at 11:00 am

        Hi Spud, Happy to hear you like this mayo! I often double the garlic, even in my own recipes :)))))

        Reply
    2. Sarah

      December 30, 2020 at 6:30 pm

      5 stars
      This is so good!!! I made the cashew version and I thinned it out a little with some extra almond milk and then added some chipotle sauce to make a very yummy chipotle aoli!!!! Can't wait to make more of this to experiment with the flavos!

      Reply
      • Elizabeth Shah

        January 02, 2021 at 10:24 am

        Hi Sarah, your aioli sounds delicious!

        Reply
    3. Kate

      December 28, 2020 at 1:52 pm

      5 stars
      Elizabeth, thank you! I've been WFPBNO for about 8 years now and I've really missed mayo! All the other recipes used tofu and dill (dill?) and never tasted like good ol' Hellman's. I also could always taste the tofu through the other ingredients. So I tried the cashew version and loved it! I forgot the mustard but it was good without it. Kind of reminded me of French onion dip. Who doesn't want to spread French onion dip on everything?? Right away, I made potato salad, and had a bunch of sandwiches with my new mayo. Thank you, thank you!

      Reply
      • Elizabeth Shah

        January 02, 2021 at 10:23 am

        You're so welcome, Kate. Very happy to hear you like this mayo. It is SO hard to find healthy alternatives that actually taste good too.

        Reply
    4. ACC

      December 28, 2020 at 1:42 pm

      I added a little stevia and that worked better for me. Thank you for the recipe!

      Reply
    5. Winthorp Pendelton

      September 26, 2020 at 4:11 am

      It's not 'aioli' but 'allioli'. It comes from latin 'allium' (garlic) and oleum (oil). Greetings.

      Reply
      • Elizabeth Shah

        September 28, 2020 at 10:58 am

        I don't doubt the word 'aioli' is a derivative, but it's in the Merriam-Webster dictionary, so that's good enough for me. 🙂

        Reply
        • Suzanne Pharr

          December 01, 2020 at 9:19 pm

          I love learning word origins but I’ve been in the restaurant business for over 30 years. It’s always aioli in restaurants (and misspelled constantly 😉). We were always taught it’s from the French. Merriam-Webster lists the origin as Occitan, a dialect from southern France where ai is garlic and oli is oil. Just another perspective.

          Either way, I’m thrilled to find your recipe. I have food sensitivities and can’t have eggs or soy. Eating healthy gradually became eating vegan. I was searching for this recipe because I don’t eat much mayo at a time, so I didn’t want to buy a jar of vegan mayo and have it sit in the fridge forever. I’m delighted to find one that’s oil-free and I can freeze the leftovers.

          Thanks so much! Websites like yours have truly been life changing for me in my journey back to health.

          Reply
    6. Rose Wakeman

      July 22, 2020 at 1:03 pm

      I can't figure out how to actually see the recipes. I've subscribed, also downloaded the app (2nd time) and still can't find it.

      I'm not very computer savvy but it shouldn't be this hard Please help.

      Rose

      Reply
      • Elizabeth Shah

        July 24, 2020 at 2:47 pm

        Hi Rose, the recipe is at the bottom of the page. At the top of the page, there is also a link that says, "Jump to Recipe" and clicking on that will take you straight to the recipe as well. Let me know if you still have trouble, and have a wonderful day.

        Reply
    7. Jodie

      July 06, 2020 at 10:16 am

      Great recipe! I used 1/2 a block of firm tofu and a 7.7 ounce container of raw cashews. I used about 1/2 cup of plant milk and doubled all the other ingredients. Tastes great. I thinned some out a little and added dill to it for a ranch style dressing for my salad this afternoon. This recipe is a keeper. Thank you!

      Reply
      • Elizabeth Shah

        July 06, 2020 at 10:41 am

        Hi Jodie, Love your adaptations, and so glad this one is a keeper for you! Thanks a bunch for taking time to share your feedback. 🙂

        Reply
        • Sylvia

          September 25, 2020 at 1:57 pm

          Thank you so much for an oil-free version of mayo. It's easier to be guilt free when making a sandwich and staying on a heart-healthy diet. I've lost 40 pounds in 7 months, and have 40 more to go. Sylvia

          Reply
          • Elizabeth Shah

            September 28, 2020 at 10:54 am

            Wow, that's fantastic Sylvia! Glad this mayo recipe is helping you meet your goals.

            Reply
    8. Naomi

      March 06, 2020 at 6:40 am

      Using cashews, does the 1/2 cup plant milk go into the water soaking the cashews or added to the mixture after the cashews have soaked?

      Reply
      • Elizabeth Shah

        March 11, 2020 at 5:23 pm

        Hi Naomi, The plant milk would only be added to the drained cashews after soaking.

        Reply
    9. Carolyn P Moran

      February 09, 2020 at 12:20 pm

      I'm confused! I know of silken, firm and extra firm tofu, but I've never heard of firm silken tofu! Can you clarify? Thanks,

      Reply
      • Elizabeth Shah

        February 10, 2020 at 2:36 pm

        Hi Carolyn, Silken tofu also comes in varying firmness levels. I can usually find regular (soft), firm and extra firm all together in the store. Hope this helps!

        Reply
    10. Laura

      January 26, 2020 at 3:56 pm

      5 stars
      I made a fusion of these 2 recipes - it made it taste not of cashew or tofu but nice neutral blend. I did it by using 1/3 cup cashews +1/4 cup water into the tofu recipe and upped the seasonings by 1/3rd. It was a hit as a base from a vegan blue cheese dressing to accompany my cauliflower buffalo wings.

      Reply
      • Elizabeth Shah

        January 28, 2020 at 1:54 pm

        Hi Laura, What a great idea1 I'm going to have to give that a try myself. So glad you like the recipe!

        Reply
    11. Stephen

      January 15, 2020 at 11:16 am

      Should I drain and dry the tofu first?

      Reply
      • Elizabeth Shah

        January 15, 2020 at 11:36 am

        Hi Stephen, The silken tofu I usually buy isn't packed in liquid. But if yours is, yes, do drain it. Just to be clear, this recipe calls for silken, not 'regular,' tofu.

        Reply
    12. Lou Schraeder

      November 05, 2019 at 6:43 pm

      Hi! Just wondering how long this stuff usually keeps? Thanks for the recipe 🙂

      Reply
      • Elizabeth Shah

        November 06, 2019 at 9:34 am

        Hi Lou! The tofu version keeps for about 3-4 days and the cashew version keeps for 5-7 days in the fridge. You can also freeze it!

        Reply
    13. Agatha

      October 25, 2019 at 2:28 pm

      I just accidentally stumbled onto your site. I’ve been all afternoon checking out your recipes and saving them to my recipe box
      They all sound amazing!!! Thank you so much for sharing.

      Reply
      • Elizabeth Shah

        October 29, 2019 at 10:12 am

        Hi Agatha, So happy you found my site! I hope you find some recipes you love. Don't forget to check back from time to time--I do make updates to the recipes when I find something that might work a bit better. Always a work in progress 🙂

        Reply
    14. Janet

      August 29, 2019 at 9:44 am

      What is the serving size?

      Reply
      • Elizabeth Shah

        August 29, 2019 at 9:54 am

        Hi Janet, About 1 heaping tablespoon. I was so sure that info was in the recipe--I've now added it. Thanks!

        Reply
    15. Chris

      August 12, 2019 at 5:16 am

      Just made this to spread under my new favourite: Chick Pea Tuna spread. Just yummy. Only had soft Tofu, so a bit soft, but useable. Trying to get away from Cashews, because I still have not lost the weight I had hoped, The Kala Namak or black salt definitely helps.

      Reply
      • Elizabeth Shah

        August 12, 2019 at 10:14 am

        Hi Chris! Glad to hear you gave this one a try. I think you'd like it even better with the firm or extra firm silken tofu, but sometimes we have to go with what's on hand! I know weight loss can be a big challenge, even when eating plant-based, but it sounds like you're on the right track. 🙂

        Reply
    16. Erma

      August 11, 2019 at 10:23 am

      Hope you can make another version that is oil free, soy free and nut free. 🙂

      Reply
      • Elizabeth Shah

        August 12, 2019 at 10:16 am

        I've been meaning to give that a try! I'm thinking pepitas (like in my oil free pesto) or perhaps even hemp seeds.

        Reply
        • Jennifer Benson

          October 07, 2020 at 3:29 pm

          Hi!
          I’m not judging... I stopped cashews due to the inhumane harvesting practices. I look forward to the pepita version.

          Reply
          • Elizabeth Shah

            October 18, 2020 at 11:15 am

            I think this would be great with pipits as well.

            Reply
    17. Suzie

      June 16, 2019 at 3:23 pm

      5 stars
      Oh, I love that it is oil free! 🙂 I am really glad for this recipe, can't wait to try it.
      I shared it on my blog too! 🙂

      Reply
      • elizabeth

        June 17, 2019 at 8:02 am

        Hi Suzie! Me too--proving that we don't need eggs or oil to make a tasty, creamy mayo. Thanks so much for including this recipe on suzinspire.com!

        Reply
    18. Kari

      April 17, 2019 at 10:56 am

      You are not alone. 🙂 Dipping deserves aioli all the way.

      Reply
      • elizabeth

        April 18, 2019 at 10:11 am

        Right?! I'm with you. Aioli is the best!

        Reply
    19. Rosa

      March 25, 2019 at 5:53 pm

      5 stars
      This mayo sounds so yummy and like a fantastic preservative free option compared to store bought. Will definitely be giving this a try! Thanks for sharing this grest recipe.

      Reply
      • elizabeth

        March 27, 2019 at 10:50 am

        Thanks so much Rosa! I don't know about you, but I can easily find vegan condiments and sauces at the market, but WFPB is so much more challenging. So I'm finally getting around to developing my own recipes for them. I played around with this one for quite awhile before I landed on a recipe that really tasted good. I hope you like it!

        Reply
    20. Nuffy

      March 20, 2019 at 10:53 pm

      May I ask how long it lasts in the refrigerator please...many thanks..

      Nuffy

      Reply
      • elizabeth

        March 21, 2019 at 5:37 am

        Hi Nuffy,

        The tofu version lasts a few days in the fridge, and the cashew version will last a week or more. They both freeze well, too! Thanks for the question--I've been getting this one on social media too, so will update the post with this info!

        Reply
    Newer Comments »
    4.90 from 46 votes (25 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Elizabeth Shah

    My husband calls me his "healthy Midwestern girl," because I LOVE TO EAT! Fortunately, I also love to cook. I'm so excited to share my 100% vegan, whole food, plant-based, no oil recipes with you! MORE...

    Certified by WFPB.org

    whole food plant based (WFPB) Certified logo

    Featured On

    Image of logos: T. colin campbell center for nutrition studies, She knows, buzz feed, bloglovin', food network revolution, best of vegan, one bite vegan, live kindly, food gawker, yummly

    Whole food plant-baed diet

    The WFPB Diet -- What the heck is it, anyway?

    Favorite Recipes

    Dish of sauce and spoon.

    Chickpea Cheese Sauce

    Jar of mayo and spoon.

    Vegan Oil Free Mayonnaise - 4 Ways

    Pesto jar and spoon.

    Easy Vegan Oil Free Pesto

    Vegan Mushroom Walnut Bolognese

    Lemony lentil turnip chowder bowl.

    Lemony Lentil Turnip Chowder [Vegan]

    vegan alfredo sauce in a bowl.

    Easy Vegan Chickpea Alfredo Sauce

    eggplant Parmesan slice.

    Easiest Vegan Eggplant Parmesan

    almond ricotta in ramekin with crusty bread on the side.

    Almond Ricotta Cheese

    chile relleno with cheese drizzle.

    Healthy Vegan Chile Relleno

    overhead image.

    Vegan Pizza Rolls with Spinach & Cheese

    As an Amazon associate, I may earn a small commission from your purchase, at no cost to you. Thanks for your support.

    Footer

    • Privacy Policy
      • Accessibility

      • Contact Us

      Copyright © 2023 Healthy Midwestern Girl

      4520 shares

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.