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    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.

    4399 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

    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). 
    4.89 from 44 votes
    Print SaveSaved! Pin Rate
    Course: Side Dish
    Cuisine: French
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 14
    Calories: 17kcal
    Author: Elizabeth Shah
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    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!

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    4399 shares

    Reader Interactions

    Comments

    1. Diane

      December 21, 2022 at 8:37 pm

      Thank you so very much for sharing this. We are just beginning a vegan lifestyle and I haven't been able to find a decent oil-free mayo substitute like this. I really appreciate this so much.

      Reply
      • Elizabeth Shah

        December 22, 2022 at 10:52 am

        Hi Diane, Love hearing your feedback, and welcome to the vegan lifestyle! I feel like learning delicious new recipes made it doable for me. Best of luck to you on the journey, and feel free to reach out any time. 🙂

        Reply
    2. Madalyn

      August 28, 2022 at 6:24 pm

      Can I freeze this with the cashew version

      Reply
      • Elizabeth Shah

        August 29, 2022 at 1:19 pm

        Yes, you can. When it thaws, it may be a bit runny. Just stir and it will be good to go!

        Reply
    3. Karen Hill

      August 14, 2022 at 11:15 am

      5 stars
      It's a MIRACLE.
      I've just made your mayo using cashews and it's the nearest thing yet, to a vegan home-made mayo, that I've found.
      Thank you!
      I added a bit of black salt and it DOES make a difference. I've been vegan for 6 years now, but at the moment, post concussion, I'm on a non-inflammatory diet. This means that almost everything has to be home-made and this is a game changer.
      You're a fab find! Best wishes, Hilly in Norfolk, UK. x

      Reply
      • Elizabeth Shah

        August 14, 2022 at 12:34 pm

        Thanks so much, Karen! It's a miracle, but not 'Miracle Whip', right? -An awful tasting American mayo brand I hated eating as a child :)))

        Reply
    4. Dawn

      June 02, 2022 at 12:41 pm

      Trying this recipe today. I like that you added the nutrition info, though it doesn't include fat. Would you be able to add how many grams of fat there are?

      Reply
      • Elizabeth Shah

        July 21, 2022 at 1:16 pm

        The nutrition info is shown for the tofu version, which has so little fat per serving, it doesn't appear in the calculation.

        Reply
        • Benson Dana

          August 27, 2022 at 10:29 am

          5 stars
          My first small batch was pretty runny because I did not drain the tofu well enough or long enough. I then let it sit in a covered glass bowl for 2 days and drained it twice a day. That did the trick. Very nice consistency after setting in the refrigerator.

          I also halved the mustard and added a pinch of sugar. It will never be mayo but it's an excellent substitute.

          Reply
          • Elizabeth Shah

            August 27, 2022 at 12:05 pm

            Love your adaptations, and the fridge 'save'!

            Reply
    5. Josée

      April 04, 2022 at 2:14 pm

      5 stars
      Wonderful recipe!
      I always double it with cajou and tofu mix together. Not only low in calorie, it's also way more protein thant the commercial mayo!

      Reply
      • Elizabeth Shah

        April 20, 2022 at 1:10 pm

        Much thanks; thrilled you like this mayo so much!

        Reply
      • Darlyne

        August 26, 2022 at 1:40 pm

        5 stars
        The tofu version is more neutral in flavor than the cashew version I’ve made before (using another, but similar recipe) —which I really prefer! The Kala Namak is a great addition—however, I should have tried less than 1/8 tsp and then tasted. Still delicious, though! Thanks for the Tofu mayonnaise recipe!

        Reply
    6. Shanasy

      March 13, 2022 at 9:34 pm

      Tried this tonight with great success using the tofu! Thank you sooo much - LOVED this recipe! I'll share tomorrow it on my FB site 'Super Quick Plant-Based Recipes' and encourage my gang to check out your site and other recipes! LOVE your site!

      Reply
      • Elizabeth Shah

        March 25, 2022 at 2:33 pm

        Hi Shanasy, So glad you like, and thanks so much for sharing...and your kind words. 🙂

        Reply
        • Pam

          April 04, 2022 at 1:31 pm

          I usually buy Trader Joe's sprouted tofu. Will this work

          Reply
          • Elizabeth Shah

            April 20, 2022 at 1:11 pm

            Hi Pam, I honestly can't tell you if sprouted tofu will work well here as I haven't tried it.

            Reply
    7. Christine

      February 04, 2022 at 4:14 pm

      5 stars
      I've been looking for a vegan mayo option for years and this recipe is a winner! I started with the tofu version and it was very good. I wanted something a little more "decadent" so I added a little less than 1/4 cup of cashews to the tofu recipe. This made it over the top amazing. It's thick and flavorful and I make it every week. I do think it tastes best after some time in the refrigerator to allow the flavors to meld. I've used this a base for dressings and sauces by adding spices/condiments and thinning it with either water or plant based milks. Even with the small addition of the cashews, it's so much lower in calories than store-bought vegan mayo. I'm so happy to have found my forever mayo recipe!

      Reply
      • Elizabeth Shah

        February 05, 2022 at 4:02 pm

        Yay, Christine! Love you adaptation, and so glad you found your go-to! Thanks much.

        Reply
    8. Duffer

      November 24, 2021 at 11:27 pm

      5 stars
      Easy to make and tastes very good. Also I used it to make an aioli. Great. Thanks.

      Reply
      • Elizabeth Shah

        November 25, 2021 at 11:34 am

        Yay, so happy to hear you like it. And much thanks for your review, makes my day. 🙂

        Reply
        • Janet

          January 10, 2022 at 2:05 pm

          Do you drain the water from the cashews and blend just with the plant milk?

          Reply
          • Elizabeth Shah

            January 10, 2022 at 2:54 pm

            Yes! Sorry that wasn't clear.

            Reply
    9. Elfriede Dueck

      November 13, 2021 at 9:51 am

      Could I freeze this like I do with hummus?

      Reply
      • Elizabeth Shah

        November 15, 2021 at 9:22 am

        Yes, you can freeze it. It may get a little watery as it thaws, but you can drain any excess liquid and give a good stir and it will be fine.

        Reply
        • Duffer

          November 24, 2021 at 11:28 pm

          Thanks. I was going to ask the same question.

          Reply
    10. Judy Wright

      October 13, 2021 at 4:12 pm

      5 stars
      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!

      Reply
      • Elizabeth Shah

        October 13, 2021 at 4:17 pm

        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. 🙂

        Reply
    11. Koalafriend

      October 10, 2021 at 5:29 am

      Can almonds or macadamia be substituted for cashews? My daughter doesn't tolerate.

      Reply
      • Elizabeth Shah

        October 10, 2021 at 10:35 am

        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.

        Reply
    12. Jen Griffin

      September 10, 2021 at 3:47 pm

      Hiw long does tofu version last in the fridge?

      Reply
      • Elizabeth Shah

        September 11, 2021 at 1:20 pm

        It will last a few days in the fridge.

        Reply
    13. Liz

      August 23, 2021 at 1:10 am

      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.

      Reply
      • Elizabeth Shah

        August 23, 2021 at 11:20 am

        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.

        Reply
        • Suzanne Zimmerli

          November 18, 2021 at 7:46 am

          just a note to say it is black sea salt which is pink and quite sulfuric, because there is “black” salt which would not have the eggy taste

          Reply
          • Elizabeth Shah

            November 18, 2021 at 10:24 am

            Hi Suzanne, Yes, agreed, that's why I refer to it in the recipe as kala namak and define it in the notes. For readers reference, Kala namak literally translates to 'black salt.' It's often found pink in its powdered form, and sulfuric in flavor, commonly used in South Asian cooking. This is the ingredient I'm referring to rather than another kind of black salt--black sea salt, which I believe is the lava salt you may be referring to. Here's a quick article that discusses different kinds of black salt.

            Reply
    14. Marta

      August 22, 2021 at 12:20 pm

      5 stars
      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?

      Reply
      • Elizabeth Shah

        August 23, 2021 at 11:21 am

        Yay, Marta! Happy to hear it. The cashew version will last about 5-7 days in the fridge.

        Reply
      • Suzanne

        November 18, 2021 at 7:47 am

        the article said 5-7 days and also freezes well

        Reply
    15. Nina

      June 14, 2021 at 2:00 am

      5 stars
      I doubled the recipe - this is the best mayonnaise ever!! Will never buy store bought mayo again - why would you?!!!

      Reply
      • Elizabeth Shah

        June 14, 2021 at 11:13 am

        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!

        Reply
      • Maria

        June 21, 2021 at 1:01 pm

        Hi Nina. Did you use tofu or cashews? Thank you.

        Reply
        • Gil

          July 28, 2021 at 2:32 pm

          Maria, I'm wondering the same thing. Are the positive reviews based on the cashew or the tofu based recipe.

          Reply
          • Elizabeth Shah

            July 28, 2021 at 5:06 pm

            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.

            Reply
    16. Christy

      May 21, 2021 at 3:14 pm

      5 stars
      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.

      Reply
      • Elizabeth Shah

        May 23, 2021 at 5:42 pm

        Thanks Christy, thrilled to hear it!

        Reply
    17. Deborah Parsons

      May 17, 2021 at 8:05 am

      5 stars
      ooops, forgot the rating in my previous post!

      Reply
    18. Deborah Parsons

      May 17, 2021 at 8:03 am

      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.

      Reply
      • Elizabeth Shah

        May 23, 2021 at 5:42 pm

        Yay, thanks Deborah! Glad you found a keeper.

        Reply
        • Char Immer

          December 22, 2022 at 6:38 pm

          Do you HAVE to use the SILKEN tofu?

          Could I use firm tofu?

          Char

          Reply
          • Elizabeth Shah

            December 24, 2022 at 9:57 am

            I can only recommend silken tofu for this recipe.

            Reply
            • Char

              December 27, 2022 at 4:15 am

              Do you know where I can find 1 or 2 packages of the Silken Extra Firm tofu? Everything I've seen is 12 pkgs. The price was ridiculous.

            • Elizabeth Shah

              December 28, 2022 at 5:01 pm

              Hi Char, you should be able to find it on the shelf (it is shelf stable, does not require refrigeration when unopened) in the 'Ethnic' aisle of most grocery stores. It should be near other Japanese/Asian products.

    19. Rose

      May 13, 2021 at 4:46 pm

      5 stars
      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! 👩😊🌹

      Reply
      • Elizabeth Shah

        May 23, 2021 at 5:43 pm

        Nice job adapting for your nutri bullet, Rose. I agree--I actually like this much better than 'real' mayo.

        Reply
    20. Maura Coghlan-Richardson

      May 04, 2021 at 4:56 pm

      5 stars
      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

      Reply
      • Elizabeth Shah

        May 07, 2021 at 11:53 am

        Hi Maura, love your adaptations and so happy to hear you like this mayo! Makes me want a sandwich right now...

        Reply
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    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...

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