Discover the ultimate vegan mayonnaise that’s thick, creamy, and packed  with flavor! 🌱 This plant-based mayo holds up beautifully under heat, making it perfect for sandwiches, dressings, dips, baked dishes, and more.

Unlike store-bought versions, this recipe uses no fillers or excessive oil, giving you a clean, wholesome alternative that tastes just as rich and  satisfying as regular mayo. Easy to make, versatile, and delicious- it’s a  must-have staple in any kitchen.

CREAMY VEGAN MAYO

CREAMY VEGAN MAYO

INGREDIENTS:

• 1 bulb roasted garlic (optional, but highly recommended)

• 340 g firm tofu

• 2 tbsp lemon or lime juice

• ½ tbsp yellow mustard

• 1 tbsp sugar

• 2 tsp salt

• ¼ cup water

• ½ cup avocado oil (or any neutral-flavored oil)

INSTRUCTIONS:

1. In a blender, add roasted garlic, tofu, lemon or lime juice, yellow mustard, sugar, salt, and water.

2. Pulse until the mixture becomes smooth and creamy.

3. Turn the blender to high speed and slowly stream in the oil until fully emulsified.

4. Taste and adjust seasoning as needed.

SAMANTHA'S TIPS:

• Avoid coconut oil- it will solidify in the fridge and ruin the texture.

• Store in an airtight container in the refrigerator for up to 1 week.

• Use it in everything you’d use regular mayo for- sandwiches, burgers, creamy salad dressings, potato salads, pasta salads, or even as a dip.