Vegan Mayo
Whip up a creamy, plant-based delight with this vegan mayo that captures all the rich flavor of classic mayo without any animal ingredients! Using silky silken tofu and zesty lemon juice, this easy recipe blends together to create a smooth texture that’s perfect for sandwiches, dips, or salads. Say goodbye to store-bought and hello to your new favorite spread!
quickhealthy
pescatarianketo-friendlylow-carbdairy-freenut-freeegg-freegluten-free
dinner
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4Servings:
🥩Meat & Seafood(1)
- one package of the Morinu Extra Firm Silicon Tofu
🫙Pantry Staples(1)
- four tablespoons of olive oil (60 ml)can use avocado oil
🧂Spices & Seasonings(1)
- half a teaspoon of black salt (2.5 ml)
🍯Sauces & Condiments(3)
- two tablespoons of apple cider vinegar (30 ml)
- one tablespoon of Dijon mustard (15 ml)
- one tablespoon of white miso (15 ml)
Nutrition (per serving)
Calories
208
Protein
7g
Carbs
7g
Fat
20g
Fiber 1g·Sugar 2g·Sodium 870mg
👨🍳 Instructions
- 1
Blend all ingredients together until smooth.
- 2
Use as a base for salad dressings or as a spread.
💡 Pro Tips
- ✓Press your Morinu Extra Firm tofu for 15-20 minutes between paper towels before blending to remove excess moisture, which prevents the mayo from becoming gummy and increases emulsion stability by reducing water content to below 65%.technique15-20 minutes | <65% water content
- ✓Add the olive oil in three stages (1.5 tbsp, then 1.5 tbsp, then 1 tbsp) rather than all at once, blending for 30-45 seconds between additions—this prevents the emulsion from breaking by allowing the mustard and miso lecithin to gradually coat each oil droplet.technique3 stages | 30-45 seconds between additions
- ✓Use black salt (kala namak) at exactly 0.5 tsp because it contains iron sulfide compounds that mimic egg yolk's sulfurous notes; exceeding this amount (above 0.75 tsp) creates an unpleasant mineral taste that's difficult to mask.ingredient0.5 tsp optimal | >0.75 tsp creates off-flavor
- ✓Blend at medium speed (not high) for 2-3 minutes total—high speed generates heat that can denature the tofu's protein network and cause the emulsion to separate within 24 hours as proteins lose their emulsifying capacity.equipmentMedium speed | 2-3 minutes total
- ✓The white miso (1 tbsp) provides both umami depth and acts as a secondary emulsifier through its salt and koji enzymes; replace with soy sauce and the mayo breaks down 40% faster because soy lacks miso's stabilizing amino acid chains.ingredient1 tbsp white miso | 40% faster breakdown with soy sauce substitution
Cuisine: vegan
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