Basil Mayonnaise

By eolm    

September 15, 2016

Made from a base of silken tofu, this vibrantly green, flavorful vegan mayonnaise has no added fat and makes a great sandwich spread or vegetable dip. Try it on Grilled Portobello Mushroom Burgers. It’s best used within a day of being made.

  • Prep: 5 mins
  • Yields: 1 3/4 cups total


12 oz. firm silken tofu patted dry (1 1/2 cups)

2 tbsp fresh lemon juice

1 1/2 tsp pure maple syrup

1 tsp Dijon mustard

1 tsp onion powder

3/4 tsp garlic powder

1/4 tsp fine sea salt

1/8 tsp freshly ground pepper

3/4 cup FIRMLY PACKED fresh basil leaves


1Place tofu, lemon juice, onion powder, mustard, maple syrup, garlic powder, salt and pepper in a blender or food processor fitted with a metal blade. Blend on medium speed until mixture is creamy.

2Add basil and blend or process again until basil is completely pureed and mixture is bright green. If mayonnaise seems too thick, add 2 to 3 tablespoons water. Cover and refrigerate until needed.

Chef's Notes:

"Widely used for vegan desserts, dips, and spreads, silken tofu has a delicate, custardy texture that’s very different from regular tofu. Different brands of silken tofu can vary greatly in flavor and texture. We’ve had best results using Morinaga’s Mori Nu firm silken tofu. Look for it in aseptic (non-refrigerated) packages in the Asian foods section of your grocery store. You can also order it directly from Morinaga or other online retailers."

Shopping list:

  • firm silken tofu, such as Mori-Nu (12 OZ)
  • lemons (2)
  • pure maple syrup
  • Dijon mustard
  • onion powder
  • garlic powder
  • fresh basil leaves (1 LARGE BUNCH)

Nutrition Facts

Serving Size1 tablespoon
Total Fat0g
Saturated Fat0g
Trans Fat0g
Total Carbohydrates1g
Dietary Fiber0g

0 Reviews

All fields and a star-rating are required to submit a review.