Oil-Free Vegan Mayonnaise

Your search is over for a whole food plant-based mayonnaise that's not only quick and easy to make, but also healthy!
0 cholesterol, ~0 saturated fat, and more than TEN TIMES fewer calories than regular mayonnaise (4x fewer than lite mayo).
This recipe makes about a cup and a half of mayonnaise
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Condiment
Cuisine Global
Servings 12
Calories 18 kcal


  • Blender


  • 350 g silken tofu
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/2 tsp nutritional yeast
  • 1/4 tsp dijon mustard
  • 1/2 tsp pure maple syrup


  • Add all ingredients to a blender, food processor or immersion blender.
  • Blend until very smooth.
  • Store in a glass container in the refrigerator for about 1 week.



Use in sandwiches, burgers, potato salad, coleslaw dressings and anywhere else you would use mayo.
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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Written by Gabrielle (hi!), these e-mails will help you on your plant-based journey with useful tips, tricks, facts and inspiration – and perhaps the occasional inappropriate joke thrown in for good measure.

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