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Soy Mayonnaise

What you need: 

12 ounces firm tofu
6 tablespoons oil
1 tablespoon cider vinegar
1/2 cup water
1-1/2 teaspoons prepared yellow mustard
4 tablespoons minced onion
1 teaspoon minced garlic
1/4 white pepper
1-1/4 teaspoons sea salt
1 tablespoon lemon juice
1 tablespoon very finely ground cashew nuts (optional)

What you do: 

This is a basic, all-purpose mayonnaise that will keep, refrigerated, for 8 to 12 weeks. If you are using the cashew nuts, make sure that they are ground until they turn into a fine meal, or your mayonnaise will feel gritty. The same mayonnaise, with garlic, onion and mustard omitted, may be used for fruit salads. Place all ingredients in a blender and blend until smooth and creamy. Refrigerate until cool.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 


I made this following CloveandVanilla's suggestions as well.  So far, I am impressed!  While it's kind of tangy, I think it will work wonderfully with tofu or chick pea salads or as a sandwich spread.  I am thrilled to find a recipe that I can use to spare me from buying veganaise all the time!  I am addicted to that stuff and it gets expensive.

Thanks so much for the great recipe!  I look forward to playing around with it for different flavors.



I'm not a big mayo person but I'd like to try this recipe for cole slaw or potato salad. Has anyone tried it yet?  I've recently tried store bought veganaise and the smell and taste of it nearly made me vomit! I'm hoping that because this doesn't call for grape seed oil it hopefully won't taste as bad. I really miss potato salad at barbeques so I hope I like it!


I made this recipe he alterations that CloveandVanilla  suggested....all I can say is that I am I an have all my creamy non-vegan faves like potato salad and creamy salad dressings...thank you thank you thank you!


I love the taste of this recipe, but I wasn't so happy with its "staying power". After 3 weeks it got moldy.


I've tried other tofu/soy mayo recipes and this one is the best.

However, I did make some changes. I decreased the amount of lemon juice to 1/2 tbsp, I used 1/4 tsp onion powder in place of the minced onion, and I decreased the water and oil by half. I also used dijon mustard instead of regular. This is very tasty and will be useful for many things.

The only thing I'm not sure about is the shelf life. I didn't think that tofu could last for 8-12 weeks, but I'm thinking that with the other ingredients, it might last four weeks or so. That is if we don't use it all up before then!

Here is the nutritional content for my version:
Yield: 2 cups, 16 oz, 32 tbsp

Per Tablespoon:
Calories: 16
Fat: 1
Saturated Fat: 0
Cholesterol: 0
Sodium: 108
Carbs: 0
Fiber: 0
Sugar: 0
Protein: 1

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