Since going vegan, I have learned that sandwiches and spreads can be made in all different kind of ways. Many of the ones I have made use chickpea and Vegenaise. For those that are new to the vegan world, Vegenaise is a vegan mayo that now comes in different varieties. Some are soy free, made with grapeseed oil, chipotle style, and pesto. I prefer the original for its versatility. It can be expensive at times, depending on the store. This brings me to the recipe I would like to share with you. I found the original recipe from I would still say this is their recipe, but I made some slight alterations. It tastes really similar to Hellmann’s but I found the consistency to be thinner. Foodwellsaid suggested to strain the mayo, leaving it in the fridge to drain to achieve thicker mayo. The recipe below will note the alterations I made to make a thicker mayo without the strain/cheese cloth.


Vegan Mayonnaise

This vegan mayonnaise is very tasty and a great substitute for Hellmann's mayo.
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 ounces


  • 16 ounces firm tofu squeeze/drain water
  • 1 tsp apple cider vinegar
  • 1 TBS fresh lemon juice
  • 1/2 tsp salt
  • 1 tsp mustard
  • 1 1/2 tsp vegan sugar
  • 1/2 tsp finely ground pepper optional


  • Place all ingredients into the food processor or blender and mix on high until all mixture is smooth.
  • If you want thicker mayo, strain mayo through cheese cloth while it sits in the fridge. Put in a tight container and store in fridge.


You can choose to strain your mayo if you wish. I liked it with the firm tofu.
This mayo will typically only keep for a week.
Tried this recipe?Let us know how it was!