homemade veganaise

1.5 cup — 5 minutes

Recipe location: Montreal, QC. Canada

Making mayo is easy. This is a basic recipe that can be prepared right before eating, and that requires few tools.

It's possible to add other spices and ingredients to augment the flavor of this homemade plant-based mayonnaise, ingredients like smoked paprika, garlic or fresh herbs.


In this recipe it's possible to use olive oil instead of canola. I used canola oil because it has a neutral flavor, while olive oil does not.

Instead of using dijon mustard, you can sub with 5 ml (1 tsp) of mustard powder. If you have a spice grinder or a coffee grinder, you can grind your own mustard powder from whole mustard seeds. If you use mustard powder, you'll have to add 1 extra tbsp of apple cider vinegar to the recipe. In this recipe, I used old style dijon mustard with mustard seeds, which explains the texture present in the veganaise. If you want to know how to make old-style dijon mustard, check out my recipe.

If you prefer sweeter venagaise, add 2.5 ml (1/2 tsp) of a sweetener.

If you want a soy-free mayo, you can sub the soft tofu for hemp hearts or sunflower seeds although you'll have to add more liquid.


soft tofu 250 g
canola oil 45 ml
apple cider vinegar 15 ml
dijon mustard 45 g
lemon juice 5 ml
salt 1.25 g