Vegan Egg Mayonnaise Recipe: Silky-Smooth Plant-Based Richness

This vegan egg mayonnaise recipe delivers the same creamy, dreamy texture you crave—without a single egg. 💛 The secret lies in a simple yet powerful plant-based emulsion that mimics the richness of traditional mayo, perfect for sandwiches, salads, or dipping.

After years of perfecting vegan alternatives, I’ve developed a foolproof method that stays stable, silky, and packed with flavor.

The magic happens with a combination of silken tofu and aquafaba (chickpea brine), which create that signature creamy consistency while keeping it light and airy. A touch of Dijon mustard adds depth, while apple cider vinegar brightens the flavor, ensuring it’s tangy enough to cut through rich ingredients.

No special equipment is needed—just a few pantry staples and a blender.

What you’ll end up with is a vegan mayo that’s indistinguishable from the classic version—smooth, velvety, and rich enough to hold its own in any dish. It’s perfect for vegan egg salad, sandwiches, or even as a base for creamy dressings.

The best part? It stores beautifully in the fridge for up to a week, so you can make a batch and enjoy it all week long.

Ready to master this plant-based staple? Let’s get blending—your taste buds (and the planet) will thank you.

Ingredients for vegan egg mayonnaise

Nine plant-powered ingredients transform into velvety vegan mayo—creamy, tangy, and utterly addictive.

Silken tofu is the secret weapon here—look for the extra-firm kind at Trader Joe's or Whole Foods for the best texture. Aquafaba? Save the liquid from your canned chickpeas (or grab a jar of it at Middle Eastern markets if you're feeling fancy). The Dijon mustard brings depth, so Maille or whole-grain varieties elevate this beyond basic. Apple cider vinegar should be raw and unfiltered—Bragg is my go-to—as it adds subtle complexity. For the olive oil, California or Italian varieties work best—their fruity notes shine through.

No aquafaba? Vegan mayo powder (like Follow Your Heart) works in a pinch, but the texture won't be as silky. Short on miso? White soy sauce at half the amount adds umami without overpowering. The maple syrup balances tanginess—substitute agave if you prefer. For extra richness, blend in 1 tbsp neutral oil (like avocado) after blending. Want it spicier? Add a pinch of smoked paprika. The key is blending until it's thick and glossy—no lumps allowed!

This mayo stays fresh for up to 1 week in the fridge, sealed tightly. For longer storage, freeze in ice cube trays—thaw overnight in the fridge. The texture holds beautifully in sandwiches, salads, or even vegan egg salad. Pro tip: Add a splash of water if it thickens too much after blending. And yes, it's 100% egg-free—no one will guess it's plant-based!

Step-by-step instructions for vegan egg mayonnaise

This vegan mayo delivers restaurant-quality richness without a single egg—just pure plant-powered magic.

Drain and rinse the 12 oz silken tofu thoroughly to remove excess water, then pat completely dry with paper towels. Place it in a high-speed blender along with 0.5 cup aquafaba and 1 tbsp Dijon mustard. Here's the thing—blending these wet ingredients first creates the perfect emulsion base. Blend on high for 1-2 minutes until completely smooth, scraping down the sides as needed. You're looking for a velvety, almost custard-like texture with no visible lumps.

This initial blend is your secret weapon. The silken tofu provides that signature mayo body, while the aquafaba adds airiness and stability. If your blender struggles, add 1-2 tablespoons of water to help it along—just enough to keep things moving smoothly. The mixture should be completely homogeneous at this stage, with no visible tofu chunks remaining.

Transfer the blended mixture to a mixing bowl and whisk in the 1 tbsp apple cider vinegar, 1 tbsp white miso paste, 1 tsp fresh lemon juice, 1 tsp maple syrup, and 0.5 tsp iodized salt. The acidity from the vinegar and lemon juice is crucial—it's what gives mayo its tangy bite and helps emulsify the oil later. The miso adds that unmistakable umami depth, while the maple syrup balances the acidity and rounds out the flavor profile.

I like to use a balloon whisk for this step—it incorporates air while gently combining the ingredients. The mixture should now have a slightly thickened, pourable consistency. Taste it at this stage (don't skip this!) and adjust seasoning if needed. You might want to add a touch more salt or vinegar to your preference, but remember—you'll be adding more oil next, which can dilute flavors slightly.

With the motor running on low speed, very slowly drizzle in the 0.5 cup extra-virgin olive oil through a fine-mesh strainer. This gradual addition is absolutely critical—adding oil too quickly will break the emulsion and leave you with a greasy mess. Start with just a few drops, watching closely as the mixture begins to thicken and take on that classic mayo texture. Once it starts coming together, you can gradually increase the flow to a slow steady stream.

Here's where it gets fun—the mixture should transform from a thick paste into a glossy, creamy emulsion. If it starts to separate (you'll see oil pooling on top), immediately stop adding oil and whisk vigorously to re-emulsify. The final texture should be thick but still pourable, with a velvety smooth consistency that coats the back of a spoon. This process might take 5-8 minutes of careful, patient work.

Remove the bowl from the whisk and stir in the 0.25 tsp freshly ground black pepper. The pepper should be freshly ground—pre-ground pepper loses its aromatic punch quickly. At this point, taste your mayo one final time. It should have that perfect balance of tangy, creamy, umami-rich flavors with just a hint of sweetness from the maple syrup. If it needs more acidity, add another ¼ tsp of vinegar or lemon juice. If it's too thick, thin with 1-2 teaspoons of water until it reaches your desired consistency.

Real talk: This vegan mayo keeps beautifully in the fridge for up to 1 week when stored in an airtight container. It's perfect for sandwiches, burgers, potato salad, or even as a creamy dressing. The miso gives it that extra depth that makes it taste anything but plant-based. Trust me when I say this will become your go-to mayo—no one will believe it's egg-free!

Flavor customization for this dish

Spicy Kick

For those who love heat, blend in ½ tsp cayenne pepper or 1 tsp hot sauce (like Cholula or Sriracha) during the final whisking. If you prefer smoky heat, add ¼ tsp smoked paprika—it deepens the flavor without overpowering.