Vegan Mayonnaise

Super quick & easy to make vegan mayonnaise that’s perfect for salad, sandwich, dipping…!

I must admit, I’m not one of those “mayo enthusiasts” who would put mayonnaise on practically everything. That being said, I do want to use mayo from time to time, so I wanted to find a way to make a vegan version at a quantity that’s manageable for me (not a jar full that I’ll end up having to have to throw away).

This recipe uses a small pack of silken tofu that’s readily available at supermarkets or even convenience stores in Japan. If you don’t live in Japan, you can simply use 1/2 or 1/4 of a regular tofu pack, depending on how big the pack is.

First, drain the tofu by wrapping the tofu with 2 paper towels and microwaving it on high for 1.5-2 minutes.

Combine 1 tsp lemon juice, 2 Tbsp olive oil, 2 tsp vinegar, 1 tsp mustard and 1/2 tsp salt. For vinegar, I’m using rice vinegar, but you can use any vinegar of your choice as long as the color is white, such as apple cider vinegar, white wine vinegar, etc.

Add the drained tofu.

Mix well using a hand blender or food processor.

The texture is still smooth and liquid-like.

Chill in the fridge for the mayo to thicken.

You can use it like regular mayo for salad, sandwich, dipping, etc. etc. I will share some recipes using this vegan mayo!