Oil-Free Vegan Mayo

Made with tofu and aquafaba, this Oil-Free Vegan Mayo is the perfect spread for your favorite sandwiches and wraps. This vegan mayonnaise is also great for pasta or potato salad. Plus this oil-free mayo is much lower in calories and fat than its oil-based counterpart.
Course Condiment
Cuisine American, Gluten-Free, Vegan
Keyword egg free, gluten free, mayo, oil free, plant based, vegan
Prep Time 8 minutes
Chilling Time 2 hours
Total Time 2 hours 8 minutes
Servings 18 (makes approximately 18 tablespoons)
Calories 8kcal
Author Sherri Hall



  • 1/2 block of a 16 oz. package of organic silken tofu (approximately 7.5-8 oz. - *see notes below)
  • 2 tbsp aquafaba (liquid from canned chickpeas)
  • 2 tsp apple cider vinegar
  • 2 tsp freshly squeezed lemon juice
  • 3/4 tsp fine sea salt or kosher salt
  • 1/4 tsp ground mustard (aka dry mustard, mustard powder)
  • 1/8-1/4 tsp agave or brown rice syrup, optional


  • Open the package of silken tofu and carefully remove the block. Transfer the block to a plate and cut it in half. Leave the tofu on the plate for 5-10 minutes to remove any excess water. Carefully hold onto the tofu and tilt the plate over the sink to drain the water off the plate.
  • Add the tofu to the blending cup that came with your immersion blender. If you are using a food processor or standard blender, add the tofu to the bowl or your food processor or to your blender. Add the remaining ingredients. Use the immersion blender, food processor or blender to combine the ingredients. Blend until you've achieved your desired consistency, scraping down the sides as needed. See notes below for tips.
  • Transfer the mayo to an airtight container, such as a mason jar and refrigerate for at least 2 hours so that the mayo firms up.



*Once removed from the package, the tofu might not weigh a full 16 ounces since some of the water will have drained off, but you can use a kitchen scale to weigh it if you'd like to ensure that once you cut it, both pieces weigh the same or at least close to the same. 
For example, my tofu weighed 15.5 ounces when I removed it from the package, so I chose to split it into two blocks of 8 ounces and 7.5 ounces, both of which worked to make this recipe. 
You can save the other half to make this recipe again or make something different. Store the unused portion of silken tofu in airtight container in the refrigerator for 3-5 days.
When blending using the immersion blender, I start off by quickly pressing and letting go and then hold the button down for longer spurts as things start to incorporate, being sure not to overblend. For me, the entire blending process takes less than 30 seconds.
If you are using a food processor, start off by pulsing and then blend on low until you've reached your desired consistency, scraping the sides down as needed. If you are using a standard blender, blend on low until you've reached your desired consistency, scraping the sides down as needed.
The mayonnaise can be stored in the fridge for up to 5 days.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, there are approximately 3-5 calories in 1 tablespoon of aquafaba.


Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g