A Simple Tofu Plant-Based Mayonnaise (Oil-Free Option & Easy)

A creamy, dairy-free, egg-free mayo made with simple whole-food ingredients

Why You’ll Love This Recipe

• Quick & blender-friendly: Ready in under 5 minutes

• Plant-based & egg-free: Perfect for vegan and dairy-free kitchens

• Customizable: Works as mayo, aioli, or a creamy sauce base

What Is Tofu Plant-Based Mayonnaise?

Tofu plant-based mayonnaise is a simple alternative to traditional mayo that uses soft tofu instead of eggs. The tofu provides creaminess and body, while lemon juice, oil, and seasoning create that familiar tangy, rich flavor—without the cholesterol or heaviness of conventional mayo.

Ingredients & Substitutes

Ingredients

• Organic soft tofu – Creates the creamy, emulsified base

• Extra virgin olive oil or neutral oil (light olive oil recommended if you prefer no olive flavor) – Adds richness and smooth texture

• Lemon juice – Provides acidity and brightness

• Sea salt – Enhances flavor

• Mustard powder (optional) – Adds subtle tang and depth

Substitutes

• No olive oil? Use avocado oil or sunflower oil

• Soy-free option: Use aquafaba, or soaked cashew nuts

Recipe Variations

Garlic Aioli

• Add 1–2 cloves of fresh garlic

• Optional pinch of paprika

Thousand Island–Style Sauce (No Vinegar)

• Add tomato paste and a touch of maple syrup

• Optional onion powder or finely minced onion

How to Make A Simple Tofu Plant-Based Mayonnaise

1. Add soft tofu to a high-speed blender or food processor.

2. Pour in oil, lemon juice, sea salt, and mustard powder (if using).

3. Blend until completely smooth and creamy, scraping down the sides as needed.

4. Taste and adjust salt, lemon, or oil to your preference.

Tip: For a thicker mayo, reduce lemon juice slightly or chill the mayo before serving.

Storage Instructions

• Fridge: Store in an airtight container for up to 5 days

• Freezer: Not recommended (texture changes)

• Room Temp: Do not store at room temperature

FAQs & Tips

Q: Does this taste like traditional mayo?
A: It’s slightly lighter and fresher, but still creamy and tangy, many people prefer it!

Q: Can I make it oil-free?
A: Yes. Simply reduce or omit the oil and add a bit more tofu for thickness.

 Equipment

• High-speed blender or food processor

• Spatula

Print

Simple Tofu Plant-Based Mayonnaise

If you’re looking for a clean, plant-based mayonnaise that’s creamy, versatile, and incredibly easy to make, this tofu mayo is it. No eggs, no dairy, and no complicated steps just smooth, tangy goodness you can customize any way you like.

Author Coach Anne-Laure

Ingredients

• 12 oz organic soft tofu silken or soft
• ¼ cup extra virgin olive oil
• or light-flavored olive oil or neutral oil if you prefer no olive taste
• 2 tablespoons fresh lemon juice
• ½ teaspoon sea salt or to taste
• ¼ teaspoon mustard powder optional

Instructions

• Add the soft tofu to a high-speed blender or food processor.
• Pour in the oil, lemon juice, sea salt, and mustard powder (if using).
• Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
• Taste and adjust salt, lemon juice, or oil to preference.
• Transfer to a jar and chill for 30 minutes to thicken.

Notes

Variations

Garlic Aioli (No Vinegar)

Add 1–2 cloves fresh garlic

Optional: pinch of paprika or white pepper

Thousand Island–Style Sauce (No Vinegar)

Stir in 2 tablespoons ketchup or tomato paste

Add finely chopped pickles or relish

Optional: pinch of onion powder and a touch of maple syrup

How I Use This Tofu Mayonnaise

• As a base for simple salad dressings
• With my delicious nachos recipe
• Mixed into plant-based spreads or dips
• Used in sandwiches and wraps
• Stirred into grain or bean salads

 Let’s Connect!

If you make this tofu plant-based mayonnaise, leave a rating, drop a comment, or share how you used it! Tag me (@thebiblediet on Instagram) so I can see your creations and cheer you on.