This vegan mayo made from silken tofu and cashews is creamy, oil-free, and ready in five minutes — with around 75% fewer calories than classic mayonnaise. No egg, no oil, no compromise on taste.
I don't know when I last bought ready-made mayonnaise. It must be years ago. But honestly, no homemade vegan version had really convinced me either. Either too runny, too bland, too artificial in taste, or simply full of oil.
With this recipe I've finally cracked the code for a creamy, homemade vegan mayo that comes incredibly close to the original but is noticeably healthier — completely oil-free, made instead with nutrient-rich ingredients.
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Why You'll Love This Recipe
- Calorie-conscious alternative: While classic mayonnaise has around 700 kcal per 100 g, this oil-free version comes in at just ~150 kcal.
- Creamy — completely without oil: The mix of silken tofu and cashews gives this homemade vegan mayo a silky, creamy texture — you can't taste the tofu, promise.
- Quick & easy to make: Briefly soak the cashews, then blend with the remaining ingredients — done!
A little nutrition note: Conventional mayo is around 75% fat — almost entirely from refined oil, with no notable micronutrients. This oil-free version has significantly less fat, and the fat it does contain comes from whole foods: cashews provide zinc, iron and magnesium. On top of that, silken tofu and cashews deliver high-quality protein — something supermarket mayo simply can't match.
Ingredient Notes
Here's a quick overview of what goes into this oil-free vegan mayo and why each ingredient earns its place. (You'll find the exact quantities further down in the recipe card.)
- Silken tofu: Softer and creamier than firm tofu and completely neutral in taste. Silken tofu comes in softer and firmer varieties. I used a soft silken tofu, which makes the mayo a little thinner. For a thicker mayo, simply use firmer silken tofu.
- Cashews: They essentially replace the oil, giving the mayo its body and creaminess.
- Lemon juice & apple cider vinegar: Provide the typical mayo tang.
- Mustard: In classic mayo, mustard acts as an emulsifier — here it mainly adds depth and that unmistakable mayo character. Use a medium-hot mustard or Dijon.
- Maple syrup: Balances out the acidity and rounds off the flavor. If you prefer it without sweetener, you can leave it out.
- Salt: Lifts all the other flavors. For the adventurous: a pinch of kala namak (black salt) instead of regular salt gives a slight egg-like taste.
- Onion powder: Optional, but adds a little extra savory depth to the mayo.
See recipe card for quantities.
Step-By-Step Instructions
Making this vegan mayo couldn't be easier — here it is in three simple steps.
- Step 1: Pour hot water over the cashews and soak for 10 minutes.
- Step 2: Drain the cashews and silken tofu and put them in a blender with the remaining ingredients.
- Step 3: Blend everything until smooth. Season to taste with more vinegar and salt if needed. Store airtight in the fridge for up to 8 days.
Top Tip!
The components may separate over time in the fridge. If that happens, just give the mayo a good stir.
Variations
You can adjust the flavor of this low-fat vegan tofu mayonnaise however you like:
- Kala namak - A pinch of this black salt gives a slightly sulphurous, egg-like flavor.
- Garlic aioli - Blend in a fresh garlic clove, ½ teaspoon garlic granules or some roasted garlic, plus a little extra lemon juice.
- Spicy kick - For a vegan sriracha mayo, add 1-3 tablespoon sriracha chili sauce, depending on how spicy you like it.
- Nut-free version - Instead of cashews you can use sunflower seeds. They have a slightly stronger flavor, though, which also comes through in the finished mayo.
Serving suggestions
The vegan tofu mayo goes perfectly with:
- As a classic spread on sandwiches, toast and wraps
- Base for a creamy vegan potato salad with mustard, cucumber and dill
- Dip for roasted vegetables, (sweet potato) fries or raw veggie sticks
- As a sauce for falafel plates, vegan burgers or veggie bowls
- Stir into pasta or rice salads for extra creaminess
FAQ
In theory yes - but the result will be much firmer. You may need to add more water and seasoning.
In the fridge in a clean, well-sealed screw-top jar it keeps for 8-9 days. Since it contains no oil and no preservatives, always use a clean spoon. Freezing works technically but changes the texture — fresh is clearly best.
Barely, if at all — that’s the beauty of silken tofu. It’s so neutral that it stays completely in the background.
More Vegan Staples
Looking for other recipes like this? Try these:
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I hope you try my oil-free vegan silken tofu mayo recipe. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Mayo without Oil (with Silken Tofu & Cashews)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 jar (500 ml) 1x
Description
This light vegan mayo made from silken tofu and cashews is creamy, oil-free and ready in five minutes — with around 75% fewer calories than classic mayonnaise. No egg, no oil, no compromise on taste.
Ingredients
- 12.3 oz (350 g) silken tofu
- ½ cup (60 g) cashews
- 2 tbsp apple cider vinegar or white vinegar
- 1 tbsp lemon juice, fresh
- 2 tsp maple syrup (or sugar, erythritol)
- ½ tsp salt
- ¼ tsp onion powder (optional)
Instructions
- Pour hot water over the cashews and soak for 10 minutes. Then drain.
- Drain the silken tofu and put it in a (high-speed) blender with the remaining ingredients. (Alternatively, use an immersion blender.)
- Blend for 1-2 minutes on the highest setting until smooth and creamy.
- Season to taste — done!
- Transfer to a jar and store airtight in the fridge for up to 8 days.
Notes
The components may separate over time. Just stir vigorously with a clean spoon before serving.
This post is also available in German (Deutsch).
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