Total Time
Prep 5 mins
Cook 0 mins

A wonderful vegan substitute for all the vegans out there.

Ingredients Nutrition


  1. Combine all ingredients in a blender and beat until smooth and creamy.
Most Helpful

4 5

fast, tasty and cheap (we buy fresh tofu for $.60/pound from a local chinese grocer). doubled the batch and used olive oil. jarred some plain, then separated the rest. for one remaining portion, tossed in two chipotle in adobo and blended well. this will work for black bean burgers and, i suspect, for banh mi. put dill, capers, lemon zest and freshly ground black pepper into the rest which will nicely complement roasted-and-pickled veggie sandwiches and work for quick potato salads. some variety for my son's lunchbox, and a healthy addition at that.

A perfect vegan mayo recipe. I had to substitute the cider vinegar with plain rice vinegar and added 1/2 tsp more of sugar to replace the lost sweetness because of the substitution. It was perfect: salads, sandwiches, veggies (especially artichokes and asparagus).

4 5

This is a really good base recipe for a mock mayo. I really wasn't sure what to expect. It's a great way to have a low fat mayo without all the chemicals the store brands add. I followed the recipe with only slight adjustments after tasting the final product. I took the advice of some here and cut the sugar in half to 1 1/2 teaspoons. I used white wine vinegar instead of the cider vinegar. I increased the salt by 1/8 teaspoon and I added 1/16 teaspoon ( 1/2 of an 1/8 teaspoon) of dry mustard. It even has an eggy aftertaste - where did THAT come from?! I'm not sure how convincing, to me, it would be on a mild sandwich like turkey. Maybe with a more intensely flavored meat like salamis or ham. Add a little horseradish to it and I think it would make a very good spread for a roast beef sandwich. I can't wait to try this in my potato salad recipe! I'm very glad I tried this recipe! Thank you for posting it!