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Home » Homemade Tofu Mayonnaise

Homemade Tofu Mayonnaise

January 17, 2014 By Diane Smith 13 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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jar of homemade vegan tofu mayonnaise
jar of homemade vegan tofu mayonnaise

This homemade tofu mayonnaise is so quick and easy, I wish I had started making it sooner. Although tofu and cashews have some fat, this mayonnaise has way less than store-bought. And, if you prefer, you can leave out the cashews and just use tofu.

Tofu Mayonnaise

Switching to a plant-based diet means we stay away from extra added fat and oil which some store-bought vegan mayonnaise has. This is one staple that you should have in your refrigerator all the time. You can make it one day during the week and it should last you the whole week.

Because this makes about 1 cup you’ll find it easier to use a small high-powered blender such as a NutriBullet or a Ninja unless you’re making a double batch. When there’s very little in the bottom of a regular blender such as a Vitamix or a Blendtec the blades have a harder time doing their job.

Especially if you put it in these cute little mason jars. One half of a block of tofu should make enough for this size jar which is 8 ounces. Keep the other half of the tofu in water for another recipe during your week.

jar of homemade vegan tofu mayonnaise

We need to be mindful of all that we eat otherwise these little additions can add up to increased cholesterol and weight gain. It may not taste exactly like your favorite mayo, but you’ll find your taste buds adjusting with time and your cholesterol levels thanking you.

Keep this on hand as a staple for your sandwiches, salad dressings or for sauces.

I also have a recipe for sour cream and they are pretty similar. Here’s the sour cream recipe.

Use on your favorite sandwich or a recipe that calls for mayonnaise:

  • Chickpea Salad Sandwich
  • Vegan Waldorf Salad 
  • Macaroni Salad
  • Broccoli Waldorf Salad

I’d love to hear your feedback in the comments below for this Homemade TofuMayonnaise! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


This recipe is Plantricious Friendly because it meets the following guidelines.

"Cooking with Plantricious Friendly Guidelines" Seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.

 

Tofu Mayonnaise
Print Recipe
3.97 from 29 votes

Homemade Tofu Mayonnaise

Keep this staple on hand for dressings, to use on sandwiches or sauces. Naturally lower in fat than traditional mayonnaise and full of flavor.
Prep Time10 mins
Total Time10 mins
Servings: 30 tbsp

Equipment

  • High-Speed Blender
  • Spatula Set

Ingredients

  • 1/2 14 oz. block firm organic tofu drained
  • 1/4 cup raw cashews soaked in warm water for 30 or more minutes
  • 2 Tbl apple cider vinegar or lemon juice
  • 2 tsp date syrup or one Medjool date, seed removed
  • 1 tsp onion powder
  • 1 Tbl spicy mustard
  • 1/2 tsp sea salt
  • 1-2 Tbl unsweetened soy milk to thin if needed
Prevent your screen from going dark

Instructions

  • Place drained tofu, drained cashews, and the rest of ingredients into a high powdered blender. It's best to use a small high-powered blender such as a NutriBullet unless you're doubling the recipe. You don't need to press the tofu. If you're not using the cashews, you can use a food processor.
  • Blend, scraping sides until the mayonnaise is smooth and creamy. Add up to a couple of tablespoons more of soy milk to thin to your desired thickness.
  • Adjust seasonings to your liking.

Notes

Nutrition

Nutrition Facts
Homemade Tofu Mayonnaise
Amount per Serving
Calories
16
% Daily Value*
Fat
 
0.8
g
1
%
Saturated Fat
 
0.1
g
1
%
Sodium
 
41
mg
2
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.4
g
0
%
Protein
 
0.8
g
2
%
Calcium
 
10
mg
1
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Olwyn

    April 20, 2017 at 7:19 am

    How long will this keep in the fridge?

    Reply
    • Diane Smith

      April 20, 2017 at 10:34 am

      It should keep a week in the fridge.

      Reply
  2. Lois

    July 18, 2017 at 9:48 pm

    You say this is 17 calories per serving…what is the serving size?

    Reply
    • Diane Smith

      July 19, 2017 at 10:37 am

      The serving size is 1 tablespoon.

      Reply
  3. Martha Macgougan

    August 13, 2017 at 9:28 am

    Can yòu please group gluten free recipes together and sent them in a group please?

    Reply
    • Diane Smith

      August 13, 2017 at 11:09 am

      Yes, good idea. I think it’s pretty easy to do. It will most like be a recipe category on the site. I’ll let you know when it’s active 🙂

      Reply
  4. Susan

    March 11, 2018 at 9:25 pm

    I notice you don’t steam the tofu first? Do you prepare it any other way or just drain and use? Thank you, Susan

    Reply
    • Diane Smith

      March 12, 2018 at 1:49 pm

      Hi Susan. I have never steamed tofu before a recipe. Maybe you’re thinking of tempeh. Many people like to steam tempeh to make it softer and easier to pick up a marinade or to get rid of bitterness that some people notice. I’ve used tempeh both ways. That said, there are a couple of ways to use tofu and I have an article that covers this called, “3 Ways to Cook with Tofu.” For this recipe, I just drain it and use it this way with the rest of the ingredients. Sometimes water will separate from the finished product after it sits in the fridge a bit and that can easily be drained off. I hope that helps.

      Reply
  5. Heidi Pafford

    December 31, 2018 at 11:33 pm

    These Recipes look great! I was wondering if Cannelini Beans can substitute for the nuts in this recipe? Heidi P.

    Reply
    • Diane Smith

      January 1, 2019 at 1:15 pm

      Thanks, Heidi. 🙂 I think cannellini beans could work as a substitute for the nuts, or you can leave out the nuts altogether. I’ve seen many recipes like that. All the best…

      Reply
  6. Mike

    September 3, 2021 at 9:06 pm

    Is the serving size one tablespoon?
    Thank you

    Reply
  7. scott

    April 2, 2022 at 12:52 pm

    I’ve been plant based for 2 years now and put on a few pounds. I am really watching what I eat now and liked your recipes on mayo. Which one is better, sour cream or tofu?

    Reply
    • Diane Smith

      April 2, 2022 at 3:41 pm

      I think you’re asking which is better.. the mayonnaise or the sour cream recipe. Hmmm, haven’t tried them side-by-side, but the mayonnaise is a little more complex. It’s is made with tofu and raw cashews and not just tofu. Plus, it has a few more flavorings. Probably go with the mayonnaise recipe. You can always adjust the flavorings to suit your taste, as well.

      Reply

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