Here’s the Vegan Mayonnaise Recipe:

mayo4 ounces silken tofu
2 Tablespoons lemon juice
2 Tablespoons vinegar
3 teaspoons sugar/evaporated cane juice – OPTIONAL
1 teaspoon yellow mustard
1/2 to 1 teaspoon salt (salt to taste)
1/2 cup olive oil

In a blender, add tofu, lemon juice, vinegar, sugar and mustard. Blend until smooth. While the blender is running slowly stream in olive oil and continue to blend until smooth, occasionally turning off power to scrape down the sides. Salt to taste.

Get the recipe for Herbed Ranch Dressing with REAL Vegan Mayonnaise

  9 comments for “TRANSITION KITCHEN: REAL Vegan Mayonnaise

  1. March 4, 2015 at 2:46 am

    Hi Gary –

    I heard you on Caryn Hartglass’ show (from February 17) by mistake just because I went to the PRN website and the show was automatically playing. I was so impressed that I ended up at your website. I have a question regarding the Vegan Mayo recipe: Does it have to have the sugar? Is there something else that can be used instead. Thank you very much.

    Stuart Hassel

    • Gary De Mattei
      March 4, 2015 at 12:02 pm

      Hi Stuart, Thanks for your kind words. No, you do not need to add sugar to the mayo. You may season it anyway you like. We make it sometimes without sugar. Taste it without the sugar and see if you think it needs anything. If you want it sweeter, you can blend in little light colored unsweetened jam or fruit butter. – Gary

      • bob
        April 10, 2016 at 5:52 am

        if it don’t have egg in it, its not mayo

        • Caryn Hartglass
          April 10, 2016 at 8:29 pm

          It is in the 21st Century! Plant ingredients are replacing animal ingredients in many traditional foods because they are healthier, gentler on the environment, kinder to nonhuman animals and more economical.

          • David T
            April 5, 2017 at 7:10 am

            Thank you !!! Well said.

  2. Stephanie
    September 19, 2015 at 6:23 am

    Can you substitute the tofu for cashew cream? What can be used as a tofu substitute?

    • Caryn Hartglass
      September 19, 2015 at 10:38 am

      Sure. Mayonnaise is a creamy, thick, flavorful spread. Our recipe is one of many vegan versions of the traditional egg-based mayonnaise. The tofu is used as a thickener or binder. You may use cashews – even a boiled potato can be used! The resulting flavors and textures will vary and you know what they say about variety!

      • Vege-tater
        September 22, 2016 at 6:00 pm

        Funny just today I was making my tofu mayo and realized I was short on tofu so used a cooked potato to make up the bulk and it was even better! I also leave out the sweetener and a dash of turmeric for color and use black salt, which adds that eggy mayo flavor I love! Awesome!

        • Caryn Hartglass
          September 23, 2016 at 2:04 pm

          Fantastic! That’s why we think it’s best to make your own, because you make it the way you like it. And it’s REAL.

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