Inside Cooking

Inside Cooking Ep 109: Creamy Vegan Mayo

A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Vegenaise)! Creamy, healthy, flavorful and delicious it’s hard to believe it’s totally egg-free. Use this simple base for making your own versions, adding fresh herbs or spices to create different flavor profiles.


  • 1 package silken tofu, firm or extra firm
  • 2 tablespoons olive oil (optional, or sub water, but oil gives it better creamy texture)
  • Scant ½ teaspoon kosher salt
  • 1 tablespoon, plus one teaspoon apple cider vinegar (you can also use lemon juice, but vinegar will
  • preserve this longer)


Pace all in a blender and blend until smooth, scraping down sides several times.

Store in a sealable jar.

Enjoy as you would mayo.

Step 4

This will keep 2-3 weeks in the fridge if using vinegar and no fresh garlic or herbs.


Nutrition Facts:

Per serving: Calories: 192 Fat: 20.5g Saturated fat: 2g Sodium: 78mg Potassium: 1mg Carbohydrates:
2.5g Sugar: 1.5g


Inside Cooking Ep 109: Creamy Vegan Mayo