Why You Will Love This Vegan Mayo Recipe
To be honest, this vegan mayo recipe has me feeling skeptical the entire time I was making it. I couldn’t believe it came together the way it did! There’s a lot of hate spread around plant based diets and their alternative “mock foods”. On the contrary, I really love this recipe and for a few different reasons.
This is a super easy vegan mayo recipe for starters. Everyone that cooks, including me, knows the immense satisfaction of throwing something together super quick and it tasting delicious. To be honest, there aren’t many things better in the culinary world.
Another reason why this recipe is awesome, is that it opens up an otherwise closed door for vegans. Take it from a life time chef, aioli is one of the ten commandments in the chef world. Without aioli you might as well open up a lemonade stand, ok maybe it isn’t that serious….. But I haven’t made a menu without aioli on it, like ever…..
Lastly, I really like this vegan mayo recipe because this mayonnaise can do things regular mayonnaise cant. In a few moments you will be at a crossroad with this recipe because I will give you an option to take the red pill ( flavor) or the blue pill (low-fat). I’m sorry to make you choose, but you are a big boy/girl. You
What is Mayonnaise? Aioli?
What is aioli you ask? This is a quick one. Aioli is simply garlic infused mayonnaise. Most mayonnaise now-days is made in a blender, food processor, or with an immersion blender. Rightfully so, because how they used to make it was highly inefficient. Mayonnaise is the product of emulsifying oil into a lemon juice and egg yolk solution. When I say emulsify, I mean slowly incorporating oil into the egg mixture creating a stabilized dip/ condiment.
A good mayonnaise has a few determining factors that set it apart from the rest. The first is all about the acid. Fresh squeezed lemon juice is key, nothing old or bottled. The second requirement is sea salt. Yes, the salt does make a difference. Third is the eggs, in my opinion, since the eggs aren’t cooked I would get the best quality possible.
I’ve worked in restaurants that went through gallons of aioli a week. I was using a restaurant grade immersion blender to make 5 gallons at a time and I thought I was wasting time then. If we had to whisk all that aioli by hand, then we would have to hire someone to just whisk aioli all day every day. Just imagine what that person would look like for a second…… back to the topic.
Mayonnaise is one of the most versatile sauces ever. You will find it on most sandwiches from breakfast to burger. This condiment even makes its way onto main courses of fish and other seafood. It basically can go on anything, or be made into everything. With that being said, it only makes sense that vegans would find a way to regain their access to mayonnaise. Whether you are looking for a low-fat condiment or a flavorful sauce, infused with garlic or not, you’re in the right place.
Vegan Mayo Ingredients
Silken tofu is also known as “soft” “silk” or Japanese style tofu. This type of tofu is so delicate, it will fall apart on you if not handled correctly. This is the base of the vegan mayo ingredients. It provides the creamy aspect of the entire recipe!
Apple Cider Vinegar
Apple cider vinegar provides much needed flavor, to this recipe! The acid helps level out the fat content of this vegan mayonnaise recipe.
Olive oil is the emulsifier in this recipe. In higher amounts, like in a regular mayonnaise, I would recommend using blended oil. Olive oil gets a bit bitter in very high amounts. Since this recipe only uses a touch of oil, it is better this way.
Sea salt strictly helps with flavor in this recipe!
Lemon juice is needed because of the type of acidity it provides. Add this addition to the vegan mayo ingredients in at the end and get a burst of fresh citrus you can ignore.
This ingredient is used for flavor, it helps emulsify the oil into the vinegar, and it adds an extra layer of creaminess! This is the MVP of the vegan mayo ingredients.
Why I Like This Vegan Mayo Recipe
I have seen vegan mayonnaise made out of soy milk. I’ve also seen vegan mayo made out of aquafaba ( the liquid strained from garbanzo beans). I got to tell you guys 2 years ago I would never have thought I would be the kind of eater I am today but here I am.
The particular vegan mayonnaise recipe I’m about to share with you use tofu as the main ingredient. Yes, that is right tofu. The reason I’m going this route is because the other recipes I’ve seen aren’t even close. This recipe is the closest I’ve seen to the real thing.
The flavor and consistency produced with this vegan mayonnaise recipe is insane! It is so easy it is unreal! In two steps this vegan mayo recipe is done! Lets go over what exactly you need to do!
How to Make This Vegan Mayonnaise
First things first! You need to gather all of the vegan mayonnaise ingredients together. If you are carrying out this recipe in a blender then you can just put everything in that. If using an immersion blender, you can put all of your ingredients in a suitable vessel.
Next, you simply blend everything together! I know, its super hard right? Make sure you blend the vegan mayonnaise ingredients until they are completely smooth! Once the puree is one uniform consistency, it is ready to eat! Transfer this vegan mayonnaise recipe to a serving dish or storage vessel!
Vegan Mayonnaise Recipe FAQs
Can I use another type of tofu?
No, unfortunately this recipe will only work with soft or silken tofu. Other firmer tofu’s will not puree 100% leaving a grainy substance.
Can I substitute olive oil for avocado oil?
Yes! You can switch out the olive oil for whichever oil you prefer. I would recommend a neutral oil like avocado oil, canola oil, vegetable oil, etc.
My vegan mayonnaise recipe turned out a bit thin, what happened?
This recipe’s consistency depends solely on how well you drain the tofu. If you dont have a lot of time to let it drain naturally, because who does? Then you can wrap the tofu in cheese cloth and press it which will speed up the draining process considerably.
Can I make this recipe if I dont have a blender?
Yes, there are multiple ways to make this recipe with out using a blender. You can also use a food processor, a mortar and pestle, or you can use a plain old whisk and mixing bowl.
Can I substitute apple cider vinegar?
Yes you can. you can substitute it out for white vinegar or rice wine vinegar. You can also just nix the vinegar all together and bump up the lemon juice.
Vegan Mayonnaise Recipe Tricks and Tips
Drain The Tofu Thoroughly
The first thing we want to do is take care of our tofu. Primarily, we want to drain the liquid its in and we want to wash off any residual liquid left on the actual tofu. You want to get most of the liquid out of the tofu because you want the consistency to be thick and creamy, not thin and flavorless
Pick the Acid You Like Most
In this vegan mayo recipe I’m using apple cider vinegar. This is just my preference though, you can use any vinegar you want. I would stay away from balsamic vinegar. Nothing against balsamic this just isn’t the right application. You dont even have to use vinegar you could just dial up the lemon juice if you like!
High Powered Blender
In my opinion, using a high powered blender is the best and most efficient way to get a smooth vegan mayo fast. It isn’t absolutely necessary, but highly recommended. One thing though, with using a blender you will want to cut the tofu into smaller pieces so it blends a little easier.
If you dont have a blender, you still have options! Try using a food processor or an immersion blender! You can also go old school with it, and use a mortar and pestle.
Vegan Mayo (Easy 2 Step Method)
- 1 Lb Japanese Tofu rinsed & drained
- ¼ Cup Apple Cider Vinegar
- ¼ Cup Olive Oil
- ½ Tsp Sea Salt
- 2 Tsp Dijon Mustard
- 2 Clove Garlic peeled (optional)
- Gather all of the ingredients and combine them in a high powered blender. You can also use a immersion blender or a food processor, which ever is best for you.
- Blend the ingredients until smooth. You may have to stop once or twice to scrap down the sides with a rubber spatula. Once the puree is smooth, it is ready to eat! Transfer to a serving dish or storage vessel.