No Oil Mayonnaise Recipe: Silky Emulsion Without the Grease

Creating a silky mayonnaise without oil is not only possible—it’s surprisingly simple. This recipe uses aquafaba or silken tofu as the base for a creamy, stable emulsion that rivals traditional versions.

I developed this method after testing multiple alternatives to achieve the right texture and flavor. The key is proper blending and a touch of acid to balance the richness.

What you get is a versatile condiment that spreads smoothly and holds up in sandwiches, salads, or dips. It stays fresh in the fridge for up to a week.

Perfect for those avoiding oil or looking for a plant-based option. Here’s how to make it.

Ingredients for No Oil Mayonnaise

Nine simple ingredients for a plant-based mayo that actually holds its own.

The silken tofu is non-negotiable for texture. Mori-Nu or Nasoya brands are most consistent—look for shelf-stable packs in the Asian aisle or refrigerated sections at Whole Foods or Sprouts. If using aquafaba, reduce-sodium chickpea cans (like Goya) prevent overpowering saltiness. Always drain and press the tofu for 15 minutes to remove excess water (worth the extra minute).

No silken tofu? Soft regular tofu works at a 1:1 ratio but may be slightly less stable. No Dijon? Yellow mustard at the same amount still emulsifies well. Skip the vinegar? Double the lemon juice for brightness. For a neutral flavor, omit the garlic and onion powders—this lets the creamy base shine in delicate applications like deviled eggs.

Keeps in an airtight container for 5-7 days in the fridge. The emulsion may separate slightly over time—just whisk before using. Freezing isn’t recommended as it breaks the texture. Use within 1 week for best consistency and flavor.

Step-by-Step Instructions for No Oil Mayonnaise

This method creates a stable emulsion using plant-based ingredients with professional results every time.

Step 1: Drain and Prepare the Silken Tofu

Remove the 12 oz Silken Tofu from its package and drain off any excess liquid. I recommend using firm or extra-firm tofu for the best texture, as it provides the necessary body for the emulsion. Pat the tofu block gently with a paper towel to remove surface moisture, but don’t press it—you want to retain its creamy consistency.

The tofu serves as the fat base in this oil-free version, so its preparation is crucial. You’ll notice the silky texture immediately, which is exactly what we need for that classic mayonnaise mouthfeel. This step ensures your final product won’t be watery or thin.

Step 2: Blend the Liquid Components

In a blender or food processor, combine the drained 12 oz Silken Tofu, 0.5 cup Aquafaba, 1 tbsp Dijon Mustard, 1 tbsp Apple Cider Vinegar, and 1 tbsp Lemon Juice. The aquafaba provides structure through its protein content, while the vinegars add the necessary acidity to balance flavors.

Blend on high for 30-45 seconds until completely smooth and creamy. Stop occasionally to scrape down the sides with a spatula. You’re looking for a uniform, pale mixture with no visible tofu chunks—this is your emulsion base. The sound will change from choppy to smooth when it’s ready.

Step 3: Incorporate Seasonings and Sweeten

Add the 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Salt, and 0.5 tsp White Sugar to the blender. These seasonings might seem simple, but they’re essential for that classic mayonnaise flavor profile. The sugar isn’t just for sweetness—it balances the acidity from the vinegars.

Blend again for 15-20 seconds until all seasonings are fully incorporated. Taste and adjust if needed, though I find this ratio perfect. The mixture should now have a slightly thicker consistency and a more complex aroma. You’ll notice it resembles traditional mayo in both appearance and scent.

Step 4: Chill and Thicken

Transfer the mixture to an airtight container and refrigerate for at least 1 hour. This chilling period is critical—it allows the proteins in the aquafaba and tofu to set fully, creating that signature mayonnaise thickness. The texture will transform from a pourable liquid to a spreadable condiment.

During this time, the flavors will meld together beautifully. I recommend chilling overnight for the best results, as the emulsion becomes more stable with extended rest. You’ll know it’s ready when it holds its shape briefly when you drag a spoon through it, then slowly levels out.

Perfect Pairings for This Dish

Sandwich Spreads

This mayo transforms a simple BLT into something extraordinary—the creamy texture holds up to the crisp lettuce and tomatoes. I love it on grilled cheese with sharp cheddar and sourdough. The acidity cuts through the richness beautifully. 🥪

Salad Dressings

Whisk ¼ cup of this mayo with 1 tbsp apple cider vinegar and 1 tsp maple syrup for a quick creamy dressing. It clings perfectly to kale or romaine without weighing it down. I toss in chopped herbs for extra freshness.

Dip Variations

Mix in 1 tsp smoked paprika and ½ tsp cumin for a dip that pairs wonderfully with roasted veggies. For a cooler option, stir in 2 tbsp chopped dill and serve with cucumber slices. The possibilities are endless.

Baking Uses

Replace traditional mayo in cake or muffin recipes for a lighter texture. I’ve used it in carrot cake with great results—the moisture content works beautifully. It also makes a fantastic vegan potato salad binder.

Breakfast Boost

Spread on avocado toast or mix into scrambled tofu for extra creaminess. I love a dollop in my veggie breakfast wrap with spinach and roasted peppers. It adds richness without the oil. 💪

Frequently Asked Questions