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Spoonful of vegan mayo in jar

Vegan Silken Tofu Mayonnaise

Print Recipe
Silken tofu makes for a creamy vegan egg substitute in homemade mayonnaise!
Course condiment
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 24 servings
Calories 7
Author Jessica Hylton

Ingredients

  • 1 (10-ounce) package soft silken tofu 300g, excess liquid drained off in a strainer 
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt can be substituted with regular salt, but it gives an eggy taste
  • heavy pinch kala namak gives it an eggy taste
  • 2 teaspoons apple cider vinegar
  • Black pepper to taste

Instructions

  • Place all ingredients in the jar of a blender and blend until smooth.

Video

Notes

Refrigerate this vegan mayonnaise in an airtight container and use it within a week. 
 
We’ve created a downloadable PDF version of this Egg Substitutes List! Click here for it.

Nutrition

Calories: 7kcal | Carbohydrates: 0.4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 51mg | Potassium: 22mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 0.1IU | Vitamin C: 0.001mg | Calcium: 4mg | Iron: 0.1mg