Vegan Egg Mayonnaise Recipe: Silky Plant-Based Richness Without Curry Powder

This vegan egg mayonnaise recipe delivers the same creamy, tangy richness you crave—without a single egg or curry powder in sight. The secret lies in a blend of silken tofu and aquafaba, which creates a velvety texture that mimics traditional mayo perfectly.

I've tested countless variations, and this one stands out for its smooth consistency and balanced flavor profile that works on everything from sandwiches to potato salad.

The magic happens through proper emulsification, where we blend the ingredients until completely smooth, then gradually incorporate lemon juice and Dijon mustard for that signature tang. This method ensures a stable sauce that won't separate, even after refrigeration.

The recipe uses simple pantry staples—no specialty ingredients required—and comes together in just 10 minutes of active time.

What you'll end up with is a silky, pale yellow vegan mayo that's rich enough to stand in for traditional mayo in any recipe. The flavor is bright from fresh lemon, subtly tangy from the mustard, and perfectly seasoned with salt and a touch of garlic powder.

It's the kind of condiment that transforms simple dishes into something special without any compromise on taste.

Best of all, this vegan mayo keeps beautifully in the fridge for up to 10 days, making it perfect for meal prep.

Whether you're spreading it on sandwiches, mixing it into coleslaw, or using it as a base for vegan aioli, this recipe proves plant-based cooking can be just as creamy and satisfying as the original. Let's get started on making your own batch today.

Ingredients for vegan egg mayonnaise

Simple plant-based ingredients create restaurant-quality vegan mayo without eggs or curry powder.

Silken tofu is the foundation of this recipe—Kite Hill or Nasoya brands work exceptionally well due to their ultra-smooth texture. If you can't find silken tofu, extra-firm tofu pressed for 20 minutes will suffice, though the result may be slightly less velvety. For aquafaba, always use the liquid from canned chickpeas (not dried)—Garbanzo brand from the canned goods aisle is reliable. The olive oil should be light and fruity; California Olive Ranch or Colavita are excellent choices. Fresh lemon juice is non-negotiable for brightness—bottled juice lacks the necessary acidity and flavor complexity.

No aquafaba? 1/4 cup unsweetened applesauce works in a pinch, though the texture will be slightly thicker. Substitute maple syrup with agave nectar at a 1:1 ratio if preferred. For a more robust flavor, add 1/2 tsp nutritional yeast—it provides a cheesy depth without dairy. The turmeric is purely for color; if you prefer a more neutral hue, omit it entirely. For those with nut allergies, ensure your olive oil is refined rather than cold-pressed to avoid potential cross-contamination. The Dijon mustard should be smooth, not grainy—Maille or Amoy are ideal choices for this recipe.

This vegan mayo maintains its silky texture for up to 10 days when stored in an airtight container in the refrigerator. To extend shelf life, add a thin layer of olive oil on top before sealing—this prevents oxidation and keeps the surface fresh. For meal prep, portion into small containers or ice cube trays for easy use. Freezing is not recommended as it can alter the emulsification. If the mayo separates upon refrigeration, simply whisk or blend briefly to re-emulsify. The flavor actually improves after the first day as the ingredients meld together.

Step-by-step instructions for silky plant-based mayonnaise

This method transforms humble pantry staples into a velvety vegan mayonnaise with perfect emulsification every time.

Drain the 1 package Silken Tofu thoroughly and press it between two layers of paper towels or clean kitchen towels. Wrap it tightly in the towels and place a heavy object like a cast-iron skillet on top for 15 minutes. This removes excess moisture, which is critical for achieving a stable emulsion. You'll know it's ready when the tofu feels firm and releases only a minimal amount of liquid when pressed.

Transfer the pressed tofu to a food processor or high-speed blender. The texture should be completely smooth—no lumps allowed. If you're using a food processor, pulse until the tofu is uniformly creamy, almost like a thick, pale yellow paste. This foundational step ensures your mayonnaise will have the right viscosity to properly emulsify with the oils and acids.

Add the 0.5 cup Aquafaba, 2 tbsp Fresh Lemon Juice, 1 tbsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Diamond Crystal Kosher Salt, 1 tsp White Vinegar, 0.5 tsp Maple Syrup, and 0.25 tsp Ground Turmeric to the food processor with the pressed tofu. The turmeric is key here—it provides that classic mayonnaise color without relying on curry powder or artificial dyes.

Blend these ingredients together until completely smooth, about 30-45 seconds. You should have a thick, pale yellow mixture that's slightly thicker than heavy cream. This blend forms the structural framework of your mayonnaise, and the acidity from the lemon juice and vinegar will help stabilize the emulsion when we add the oil. Taste at this stage—you'll notice the tangy, slightly sweet base that will develop into the rich flavor profile.

With the food processor running on low speed, begin adding the 0.75 cup Extra-Virgin Olive Oil very slowly—about 1 tablespoon at a time. This gradual incorporation is the secret to a successful emulsion. The oil should blend smoothly into the mixture without separating. If you add it too quickly, you risk breaking the emulsion and ending up with a greasy, curdled mess.

After each addition, pause briefly to let the mixture combine. You'll notice the texture transform from thick to light and fluffy as the oil incorporates. This process typically takes 3-5 minutes total. The key is patience—rushing this step is the most common mistake that leads to failed mayonnaise. When finished, the mixture should be smooth, glossy, and hold its shape when drizzled from a spoon.

Once all the oil is incorporated, transfer the mayonnaise to a clean bowl. Use a rubber spatula to scrape down any residue from the food processor. At this stage, the texture should be perfectly smooth with no graininess. If you notice any separation or oil pooling on top, simply whisk vigorously for 30 seconds—this often re-emulsifies the mixture.

Taste and adjust seasoning if needed. You may want to add a pinch more Diamond Crystal Kosher Salt or a squeeze of additional Fresh Lemon Juice to balance the flavors. The mayonnaise should have a bright, tangy flavor with just a hint of sweetness from the maple syrup. Cover the bowl with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate for at least 1 hour before using. This resting period allows the flavors to fully meld and the texture to set properly.

Serving suggestions for this recipe

Sandwich Spread

This vegan mayo shines as a sandwich spread, especially on toasted sourdough or rye bread. I love pairing it with crisp cucumber slices, ripened avocado, and sliced radishes for a refreshing contrast.

For a heartier option, add smoked paprika and spread it on a vegan turkey or tempeh sandwich. The silky texture holds up perfectly even when stacked high—no mess or greasiness here. 🥪

Potato Salad Twist

Swap traditional mayo for this vegan version in classic potato salad. Toss 1 lb baby potatoes with ½ cup vegan mayo, 2 tbsp apple cider vinegar, 1 tbsp fresh dill, and ½ cup chopped celery.