Dreamy Vegan Mayo

Prep: 10 minutes


So good, it surprises me every time! Use anywhere you would use regular mayonnaise.


  • 1 pound silken tofu (use fresh, not aseptic-packed)
  • 1 tbsp agave nectar
  • 1 tbsp red wine vinegar or fresh lemon juice
  • 1 1/2 tbsp Dijon mustard
  • 1/4 tsp salt


Line a mesh strainer with cheesecloth, allowing a couple of inches to hang over and place in a bowl. Cut open package of tofu and dump into lined strainer. Allow to drain in the refrigerator overnight.

Scrape the tofu into a food processor. Add the rest of the ingredients and puree until smooth and creamy. Keeps in the refrigerator for about a week.