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+ servings
slight overhead of mayo in a mason jar with knife with some on it next to it

Oil-Free Vegan Mayo

Made with tofu and aquafaba, this Oil-Free Vegan Mayo is much lower in calories and fat than its oil-based counterpart. This vegan mayonnaise is the perfect spread for your favorite sandwiches, wraps and veggie burgers. There's also a thicker version included that works great in potato salad or pasta salad.
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


  • ½ block of a 16 oz. package of refrigerated organic silken tofu, or 8 oz. of MORI-NU non-GMO soft silken tofu, *excess water drained [OR for a slightly thicker version use 8 oz. of MORI-NU brand non-GMO firm silken tofu and for a **super thick version that's best for pasta/potato salads use 8 oz. of MORI-NU brand non-GMO extra firm silken tofu]
  • 2 tablespoon aquafaba plus more if needed (liquid from canned chickpeas)
  • 2 teaspoon apple cider vinegar
  • 2 teaspoon freshly squeezed lemon juice
  • ¾ teaspoon fine sea salt or kosher salt
  • ¼ teaspoon ground mustard [OR if making the thicker, creamier version use 1 teaspoon Dijon mustard]
  • ¼ teaspoon agave or brown rice syrup, or more to taste (optional)
  • 1 pinch kala namak (optional)


  • 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. Add more aquafaba if necessary for consistency. See notes below for tips.
  • Transfer to an airtight container, such as a mason jar and refrigerate for at least 2 hours to infuse the flavors and firm up the mayo.



*To drain the excess water if using the 16-oz. refrigerated tofu: Place the tofu on a plate for 5-10 minutes. Carefully hold onto the tofu and tilt the plate over the sink to drain the water off the plate.
Note that 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 in half, 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. 
If you are using the MORI-NU soft silken tofu, you can also drain using the plate method described above. However, if you are using the MORI-NU firm or extra firm silken tofu, you do not need to drain it on a plate. Instead just drain off the water that surrounded it in the packaging.
Store any unused portions of silken tofu in an airtight container in the refrigerator and use within 3 days.
**I don't recommend the super thick version as a spread, but it works nicely as a base for dressings where you'll be adding plant-based milk or other liquids. The super thick version is also perfect for pasta salads and potato salads.
If you want to use the entire block of tofu, multiply all of the remaining recipe ingredients for the 16-oz. refrigerated tofu by 2 and for the MORI-NU tofu aseptic pack, multiply all of the remaining ingredients by 1.5.
To drain excess water from the tofu, place it on a plate for 5-10 minutes. Carefully hold onto the tofu and tilt the plate over the sink to drain the water off the plate.
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. Additionally, note that tofu brands vary in nutritional content.


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