February 21, 2017

Jo’s vegan mayonnaise

Most shop bought mayonnaise is far from healthy, and making your own with raw eggs can be tricky, or not an option, if you’re vegan.

I’ve tried a few different combinations for this vegan mayo and this is the best so far. It’s very simple with just 4 main ingredients.

Organic tofu has many health benefits, including supporting female hormones and healthy cardiovascular function, as well as being a quality lean protein source. Be sure to use extra virgin olive oil for its health benefits. The vinegar I have used is raw, unfiltered, unpasteurised and contains “the mother” for it’s health-giving properties, such as digestive support.

Most bodies are crying out for fats – the healthy ones. This is a sensual indulgence you can enjoy and your skin will love you for eating this.


  • 1 packet organic silken tofu (300g)
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons Braggs raw organic apple cider vinegar
  • 3/4 teaspoon English mustard
  • Pinch of Himalayan or sea salt


  1. Place all ingredients into a blender and blend until smooth.
  2. Taste and adjust seasoning if necessary, or add a little more vinegar/mustard to your taste.
  3. Enjoy drizzled over anything you fancy!

Stored in a screw top jar, this will keep in the fridge for two weeks.


Article by Jo Rowkins DipNT, nutritional therapist and founder of Awakening Health.


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