Recipe Wednesday: Tofu Mayonnaise and Sour Cream

Tofu sour cream

I have this thing I refer to as “vegan lies”.

It’s when vegans tell you that a dairy or meat substitute tastes EXACTLY like the thing it’s replacing.

But in reality, it tastes nothing like it.

The vegan lie that infuriates me the most is about avocados in dessert.

You know what chocolate mousse made with avocado tastes like?  BLOODY AVOCADOS.

Now that I’ve got that off my chest, I can whole-heartedly assure you that mayonnaise and sour cream made from tofu does not actually taste like mayonnaise and sour cream made from dairy. It tastes infinitely better. I can’t believe I actually used to eat the dairy based products, now that I make my own tofu based products. Or Vegannaise, which I really detest – it really is enough to put anyone off vegan products.


  • 1 cup of neutral oil (sunflower oil is best, but I used olive oil on this occasion, with equal success).
  • 1 block of silken tofu.
  • 1 tbsp of lemon juice.
  • 1 tsp of sugar.
  • 1 tsp of salt.
  • 2 tsps of Dijon mustard.
  •  water if required.

Tofu mayonnaise ingredients

Preparing your Tofu Mayo:

1. Crumble 1 block of silken tofu into your blender. I see a lot of recipes that use firm tofu, but I get better results with silken.

2. Include the rest of your ingredients, bar the oil and water, and blend.

3. Slowly add the oil in a trickle and blend.

4. If the consistency needs to be a bit runnier (say for mayonnaise, rather than sour cream), blend water sparingly until it’s at your desired consistency.

5. Reserve in a container.

It keeps for about a week in your refrigerator. I have guts of steel, so must admit I’ve eaten mine at the two week mark, though I wouldn’t suggest anyone else do this.

Tofu Mayonnaise

Prep time: Under three minutes.

Makes 2-3 cups.

I use this stuff in place of any mayonnaise or sour cream recipe.

If you’re looking for inspiration about how to use it, you might want to check out my Chickpea Sandwiches or you could even use it to cover North Nomad’s Nachos with. It’s also used in next Wednesday’s upcoming recipe for Broccoli Quinoa Bake.

Are you a mayonnaise or sour cream lover? Do you use alternatives if you’re vegan or vegetarian? Or maybe you’d never give up your dairy-based products?

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6 thoughts on “Recipe Wednesday: Tofu Mayonnaise and Sour Cream

  1. Sounds great although I would halve the recipe since there are only 2 of us. Wonder how it would freeze? Since I freeze just about everything I might give it a try. I wouldn’t serve it for company but we 2 will try anything once.
    betsy shipley

    • That’s a good idea. It’s only ever me eating it at home, as North Nomad won’t go near anything vegetarian or vegan. So I pretty much end up having tofu based mayo on every meal for a week or two!

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