This is a TEST SITE. Visit for our live SPUD site
Warning: Use of undefined constant SPUD_TEMPLATE_PATH - assumed 'SPUD_TEMPLATE_PATH' (this will throw an Error in a future version of PHP) in /home/rojanospud/public_html/wrdp/wp-content/themes/SPUD_5/header.php on line 202

#A available variables: citycode: | LoggedIn: | Is New Customer: | Thisweek: | CurrentWeekID: | CustomerWeekID: | DeliveryDate: |
TEST reading sessionid: loggedin: 0 isNewCustomer 0 TW_NW 0 currentWeekID 0 customerweekid 0 deliveryDate
Warning: Use of undefined constant post_title - assumed 'post_title' (this will throw an Error in a future version of PHP) in /home/rojanospud/public_html/wrdp/wp-content/themes/SPUD_5/menu/SpudPartial.php on line 150
skip to Main Content


Within the realm of plant-based condiments, there is a misconception that ‘creaminess’ is just a mere memory. This is false. Creamy dips and sauces, mayonnaise inclPreviewuded, can be created–you just have to get creative!

And who doesn’t love a nice dollop of mayonnaise in your sandwich, pomme frites, or salad dressing? Though it’s true that conventional mayonnaise does not have a stellar nutritional profile, you can really healthify this old favourite by trying out either of these vegan versions of mayo!

Raw Almond Mayonnaise

In this recipe, the almonds are soaked, and then blended with classic mayo seasonings. The result is a plant-based, thick, and hearty sauce that fulfills the creaminess you look for in mayonnaise, but without all of the fat and preservatives found in certain brands. The smoothness of this recipe depends on how powerful your blender is. A sturdy blender like the Vita-Mix will get your almond mayo silky smooth, but don’t worry, it’s still tasty even if a little chunky.

Makes about 1 cup

1/2 cup soaked almonds (soak almonds for 8 hours and drain)

1/2 cup water

Juice of 1/2 lemon

1/4 teaspoon dried mustard powder

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 to 3/4 cup olive oil


1 to 3 teaspoons agave or raw sugar


1, Soak your almonds in water for 8 hours, drain.

  1. Place all of the ingredients, except for the olive oil, into a blender and blend everything until it’s as smooth as you think it will get.
  2. Keeping the blender on, slowly pour a thin stream of olive oil through the opening in the blender’s cover. Start with just adding ½ cup of oil, and continue until you reach the right consistency–it shouldn’t be more than ¾ cup.
  3. Taste and adjust seasonings. Add more lemon juice or apple cider vinegar if you feel like it needs more tang, and add more agave or sugar if it needs some sweetening.


Tofu Mayonnaise

This is the traditional vegan mayonnaise. Tofu is an ideal base for vegan mayo because of its incredible thickening power in dips and sauces. From there, oil gives this mayo its richness, while the lemon juice adds a bright splash of flavour. If you’re looking for a recipe that really takes on the creamy texture you love in mayonnaise; this is it.

Makes about 1 cup

12 oz firm tofu

4-6 tablespoons water

4-6 tablespoons vegetable oil

2 tablespoons lemon juice

1/2 teaspoon salt


1 teaspoon sweetener like agave or a little sugar


  1. Place all ingredients in the blender, starting with lesser amounts of oil and water, adding more if needed until smooth.
  2. Give it a taste and adjust seasonings until you’re satisfied.
  3. Enjoy!


Vegan mayonnaise is great because I find that you can actually use it in ways that might seem odd for conventional mayonnaise. Use it as a veggie dip, a sandwich spread, a burger condiment, a pizza topping, or wherever else you find it tastes good. What’s your favourite way to use vegan mayo?

Back To Top