Name: Vegan + GF Nut-Free Mayo
Cook time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 block (396 grams) firm tofu; 1 tsp salt; 1 tbsp apple cider vinegar; 1/3 cup unsweetened original nondairy milk; 1 tsp garlic powder, optional; 1/2 tsp ground black pepper, optional

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Creamy and rich yet also light, this Nut-Free Vegan Mayo is so delicious, yet actually made from tofu! We can't believe it's so easy to make, and so versatile. It's a great base for an aioli, chipotle mayo, or anything else--but my husband mostly just likes to spread it on his sandwiches.

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I've surprised myself with my Vegan + GF Nut-Free Mayo. Mayonnaise is one of those things I never really liked before I went vegan, which is ironic since traditionally it's made from a non-vegan ingredient: eggs.

But after becoming vegan, I began experimenting with different condiments and happened upon some store-bought vegan mayo. It was delicious, but full of oil, which I try not to consume at home.

I've seen recipes online for cashew mayo, but cashews are expensive and I wanted a lower fat option.

Thus I created tofu mayo. It's delicious, protein-packed, inexpensive, and super easy to make.

Today we'll learn how to make a very basic tofu mayo recipe. All you'll need is a blender.

How to Make Tofu Mayo

Unlike cashews, tofu does NOT require a high speed blender. I used my Vitamix (which I love dearly for so many reasons), but any blender should work for this recipe. If you are not using a high speed blender, you may need to add more liquid to get it to blend, or stop and scrape midway through.

The optional add-in for this recipe just provides more flavor. I LOVE adding garlic powder and black pepper to this recipe. However, you may leave it out or add anything else you like.

For texture, I use firm tofu. If using another firmness, you may not get the same texture. If you need it to be thicker, you can always use a thickener, and if it's too thick, add a little more liquid.

The nondairy milk you use is up to you. I used almond milk in this recipe, but any will work. Just make sure you buy unsweetened, unflavored nondairy milk.

This recipe makes about two cups of mayo, and can be stored in the fridge for up to a week. If you don't feel you will use it in that time, make a half-batch.

The remaining tofu you could use in a cheese sauce, Caesar salad dressing, tofu scramble (recipe coming soon), or anything else you like. It can also be frozen for later use.

What To Do with Tofu Mayo

My FAVORITE thing to use this mayo on is BLT sandwiches (or any sandwich, really) and my newest obsession: BLT pasta (internal link)!

You can also use it as the base for salad dressings, in place of cashew cream, or even as stretchy, mozzarella cheese. Curious? Try it.

And if you're looking for more tofu dishes, check out this post I made with all my best tofu recipes.

As always, I hope you love this recipe! Let me know in the comments below if you make it, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

<3 LIZ

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