Inspired by: @zarreen
Are you searching for the perfect homemade vegan mayonnaise that's both creamy and incredibly easy to make? Look no further! This simple recipe harnesses the magic of silken tofu and chickpea liquid (aquafaba) to create a luscious, dairy-free and egg-free mayo that rivals its traditional counterpart. Whether you're avoiding allergens, embracing a plant-based diet, or simply looking for a healthier alternative, this recipe is designed to be your new go-to. Say goodbye to store-bought vegan mayo and hello to fresh, vibrant flavor!
This recipe is perfect for anyone looking to whip up a quick batch of eggless mayonnaise for sandwiches, salads, or dips. It’s also a fantastic solution if you've ever wondered "how do I make vegan mayo at home?" or "what's the best dairy-free mayo recipe?". With just a few common ingredients and a blender, you'll have delicious, smooth vegan mayo ready in minutes.
Why You'll Love This Silken Tofu Vegan Mayo
This recipe stands out for its incredible texture and ease. Silken tofu provides an unbelievably smooth, rich base that truly mimics traditional mayonnaise, while chickpea liquid (aquafaba) adds stability and emulsifying power. It’s a fantastic way to enjoy plant-based mayonnaise without relying on eggs or complicated processes. Plus, you control the ingredients, making it a wholesome addition to your kitchen.
Ingredients
- ¼ cup aquafaba (liquid from canned chickpeas) OR soaked flaxseed liquid
- ½ block silken tofu
- ¼ block firm tofu (beancurd)
- 1 tbsp apple cider vinegar
- ½ tsp pounded mustard seeds
- Salt, to taste
- A little cooking oil (for blending and consistency)
- Small piece of red pumpkin (for color, optional)
- OR turmeric powder (for color, optional, preferred by author)
- 1 tbsp cornstarch (if consistency is too watery)
Equipment
- Processor jar or high-speed blender
- Small pan (if thickening is needed)
- Whisk or spoon (for stirring)
- Glass jar or bottle for storage
Instructions: Making Your Vegan Mayo
- Prepare the Base: In your processor jar or blender, add the apple cider vinegar, pounded mustard seeds, and salt. Blend well to combine.
- Add Liquids & Oil: Pour in the aquafaba (chickpea liquid) or soaked flaxseed liquid. Drizzle in a little cooking oil.
- Incorporate Tofu: Add the half block of silken tofu and the quarter block of firm tofu. Blend until the mixture is smooth and creamy.
- Add Color (Optional): For a subtle yellow tint, you can either boil a small piece of red pumpkin, blend it, and add it to the mixture, or simply add a pinch of turmeric powder (the author's preferred method) and blend again.
- Adjust Consistency (if needed): If your mayo is too watery (which can happen, especially with homemade versions), take one tablespoon of cornstarch and mix it with a small amount of your processed mayo in a separate pan. Cook this small mixture over low heat, stirring constantly, until it thickens slightly. Then, gradually add the rest of the processed mayo to the pan. Bring the entire mixture to a boil, stirring continuously to prevent lumps.
- Cool & Store: Once thickened to your desired consistency, remove from heat. Let it cool completely before transferring to a clean glass jar or bottle.
- Enjoy! Your delicious homemade vegan mayo is ready to use!
Variations & Adaptations
This versatile vegan mayo can be customized to your taste and dietary needs:
- Avocado Mayo Spread: As shared by the original author, for a creamy, vibrant spread, blend extra avocado with a few tablespoons of canned chickpeas (and a little aquafaba) and mix it into a fresh batch of this silken tofu mayo. It's a fantastic addition to homemade sourdough bread!
- Spicy Kick: Add a dash of sriracha or a pinch of cayenne pepper for a spicy vegan mayo.
- Herby Freshness: Stir in finely chopped fresh herbs like parsley, chives, or dill for a vibrant flavor.
- Garlic Aioli: Blend in a clove or two of roasted garlic or a teaspoon of garlic powder for a quick vegan aioli.
- Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with sensitivities.
- Nut-Free: Since this recipe uses tofu and aquafaba, it's a fantastic nut-free alternative for those with nut allergies.
Tips & Hacks for Perfect Vegan Mayo
- Aquafaba Quality: The thicker the aquafaba, the better the emulsification. If your chickpea liquid is very thin, you can reduce it slightly on the stove before using.
- Blender Power: A high-speed blender or food processor is key to achieving that super smooth, creamy texture.
- Gradual Oil Addition: While this recipe doesn't rely on slowly drizzling oil like traditional mayo, adding a "little oil" helps with the emulsification and mouthfeel.
- Preventing Lumps (Thickening Step): When using the cornstarch method, always mix the cornstarch with a small portion of the cold mayo mixture first to create a slurry. This prevents lumps when it's added to the heated pan. Stirring constantly during heating is crucial.
- Storage: Store your homemade vegan mayo in an airtight glass jar in the refrigerator for up to 5-7 days.
Ready to try this amazing Creamy Silken Tofu Vegan Mayo? Make a batch today and elevate your plant-based meals! Share your creations on abillion and inspire others.
Related Articles
- The Easiest Life-Changing Dairy-Free Nacho Cheese Sauce: Craving more creamy, dairy-free delights? This cheese sauce is a game-changer!
- Creamy Vegan Avocado Toast: Perfect for breakfast or a light lunch, this recipe pairs wonderfully with your homemade mayo.
- The Easiest BBQ Tofu Wraps and Homemade Vegan Mayo: Discover another fantastic recipe that features homemade vegan mayo.
- Delicious Dairy-Free Spinach Tofu Cannelloni: Explore more incredible ways to use tofu in dairy-free cooking.
