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 + 1/2 cup plain plant milk)
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- Optional but recommended: 1/8 +/- 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.
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 🙂
Hi Spud, Happy to hear you like this mayo! I often double the garlic, even in my own recipes :)))))
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!
Hi Sarah, your aioli sounds delicious!
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!
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.
I added a little stevia and that worked better for me. Thank you for the recipe!
It’s not ‘aioli’ but ‘allioli’. It comes from latin ‘allium’ (garlic) and oleum (oil). Greetings.
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. 🙂
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.
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
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.
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!
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. 🙂
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
Wow, that’s fantastic Sylvia! Glad this mayo recipe is helping you meet your goals.
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?
Hi Naomi, The plant milk would only be added to the drained cashews after soaking.
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,
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!
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.
Hi Laura, What a great idea1 I’m going to have to give that a try myself. So glad you like the recipe!
Should I drain and dry the tofu first?
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.
Hi! Just wondering how long this stuff usually keeps? Thanks for the recipe 🙂
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!
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.
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 🙂
What is the serving size?
Hi Janet, About 1 heaping tablespoon. I was so sure that info was in the recipe–I’ve now added it. Thanks!
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.
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. 🙂
Hope you can make another version that is oil free, soy free and nut free. 🙂
I’ve been meaning to give that a try! I’m thinking pepitas (like in my oil free pesto) or perhaps even hemp seeds.
Hi!
I’m not judging… I stopped cashews due to the inhumane harvesting practices. I look forward to the pepita version.
I think this would be great with pipits as well.
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! 🙂
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!
You are not alone. 🙂 Dipping deserves aioli all the way.
Right?! I’m with you. Aioli is the best!
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.
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!
May I ask how long it lasts in the refrigerator please…many thanks..
Nuffy
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!