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.┬áThe 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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