Oil-Free Vegan Mayonnaise

Vegan mayonnaise. This is a tough one. The store-bought brands are unhealthy as hell. Have you looked at the ingredients? In all of them that I’m aware of, the main ingredient is oil (or water, then oil). That’s not something I want to just plop on top of my otherwise healthy dinner. In one tablespoon of the most popular variety, there are 9 grams of fat. No thanks.

So if you’re looking for an alternative, here’s my altered version of Green Garden Mayonnaise from The China Study Cookbook. This is great on its own, but also versatile enough to flavor with your favorite spices or herbs to customize. My favorite version is sriracha mayonnaise. It goes so well with Veggie Sushi Bowls!

WFPB mayonnaise

Oil-Free Vegan Mayonnaise

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Servings: 12

What you’ll need

  • 6 oz firm silken tofu
  • ¼ cup raw cashews
  • 2 tbsp lemon juice
  • 1 tsp rice vinegar
  • 2 tbsp apple cider vinegar
  • 2 tsp agave
  • ¼ tsp sea salt
  • ½ tsp dijon mustard
  • 1 dash onion powder
  • 1 dash paprika


  • 1 packet taco seasoning, for Fiesta-style
  • sriracha sauce, to taste, for sriracha mayo

How you’ll do it

  • Blend all ingredients in food processor until very smooth.
  • To thicken, add more cashews and re-blend. To thin out, add a little water.
  • Spoon mayo into bowl and serve. For best results, chill for at least one hour prior to serving. Mayo will keep for about a week in the fridge.
  • For “Fiesta-style”: Add about a half packet of taco seasoning to the bowl of mayo and stir in. Taste and add more seasoning if desired. This is great on my Baked Green Tomatoes!
  • For sriracha mayo: Stir in a few squirts of sriracha at a time, tasting until desired heat and flavor are reached.

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).


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    • KevCooksPlants says:

      Hi Nikki. Great question. I think it will work, but I’d cut the amount in half. So use 1/8 cup cashew butter. Let me know how it comes out!

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