In a pinch · Under 5 min

Vegan Mayonnaise

Name: Vegan Mayonnaise
Prep time: 5 min
Total time: 5 min
Ingredients: 1 package (12 oz) Silken tofu; ½ cup avocado oil, 120 ml; 2 tbsp rice vinegar; 2 tbsp white miso, white miso paste; 1 tbsp lime juice, fresh or bottled; 1 tbsp agave syrup; 1 tsp Dijon mustard; ¾ tsp salt; ¼ tsp garlic powder

Thomas J. Massink, MSc, MA makes this silky mayo from silken tofu and avocado oil. It tastes rich and satisfying, and it needs no eggs and no animal suffering.

Thomas J. Massink, MSc, MA’s pick · · 12 years plant-based

@eatatLiefs

Hands-on: 5 min
Hands-off: None
Total: 5 min
Dishes: 1

1gprotein65cal2gcarbs6gfatper serving · $0.24

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Skill Meal-prep friendlyblender

Method

1
Add the silken tofu, avocado oil, rice vinegar, white miso, lime juice, agave, Dijon and salt to a blender. Add the garlic powder too if you want aioli.
2
Blend on high speed for 30 seconds.
3
Switch to low speed and blend for 1 more minute, until smooth and creamy.
4
Check the texture. If it is too thick, blend in a splash of plant milk. If it is too thin, blend in a little more silken tofu.
5
Spoon the mayo into a jar and chill it until you are ready to use it.

Storage

Keep in a sealed jar in the fridge. Bottled lime juice helps it keep longer.

Good to know

For longer storage use bottled lime juice. For a fresher taste use fresh limes.
If the mayo is too thick or fatty, swap part of the tofu for plant milk and adjust until it feels right.
For aioli, blend in a little garlic purée (blended garlic cloves) or the garlic powder.