This Light, Rich Tasting (Eggless) Mayonnaise Really Satisfies


While it is true that you can buy decent, egg-free and vegan mayonnaises, do any of them really deliver the flavor you want?  I’d have to say that the Vegenaise brand comes closest and I use it as an ingredient frequently. But with just a little effort, in a few minutes, you can make something so much better.  Try this, and even if you are not vegan, you may be tempted to abandon egg-based mayonnaises forever. My recipe for egg-free herb mayonnaise is after the jump…


Yield: 2 cups

7 ounces soft or silken tofu

1/2 cup Vegenaise brand dressing and sandwich spread

1-2 tablespoons olive oil (or to taste)

1 teaspoon umeboshi vinegar (or to taste)

2 teaspoons fresh lemon juice (or to taste)

1 tablespoon rice syrup

1-2 cloves garlic (optional)

2-3 tablespoons chopped fresh herbs (usually, I would choose one: basil, chives, tarragon or dill)

salt and freshly ground pepper to taste

Combine everything in a food processor and process until smooth and creamy.  Begin with smaller quantities of the various seasoning ingredients and add more in small increments.  Fool around with this until it tastes really good.  Just be cautious in adding salt and pepper.  This recipe can be varied endlessly by trying different herbs, oils, fruit juices and other ingredients. Chopped pickles, capers or olives can all be great additions to mayonnaise.  Have fun, and enjoy!

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