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Make your own mayo, “egg” and “tuna”

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There’s a fab choice of vegan mayos to buy, but we love to make our own, its cheap, easy and tastes great! Here’s the basic recipe, and scroll down for “egg” and “tuna” variations – perfect in sandwiches or baked potatoes. Thank you to Hilary from 3 Valley Vegans for these fantastic recipes.

This recipe makes a runny mayo, use less milk if you want it thicker.


  • 51/2 floz (165ml) soya milk (or less if you’d like a thick mayo)
  • 1/2 tbsp lemon juice or vinegar
  • 3/4 tsp salt
  • Dash of pepper
  • 6 floz (175ml) vegetable oil
  • Optional herbs, mustard or crushed garlic


  1. Mix everything together except oil.
  2. Slowly add the oil whilst blending the mixture.

Egg mayo


  • 100g of firm tofu, pressed or drained and patted dry
  • Turmeric
  • Salt and pepper
  • Finely chopped spring or red onions or chives
  • Vegan mayo (see recipe above)
  1. Put the tofu in a dish and mash with a fork.
  2. Add a little salt and pepper and a shake of turmeric.
  3. Add the onions or chives and mix well.
  4. Stir in a dollop of vegan mayo.

Tuna mayo

This is best made with tinned tofu (try Marigold Braised tofu). Alternatively, you can replace the tofu with cooked, mashed chickpeas. The addtion of seaweed adds a more fishy flavour.


  • Tinned tofu, drained or 1 tin of chickpeas, drained
  • Vegan mayo (see recipe above)
  • Salt and pepper
  • Vinegar
  • Nori, or other seaweed (optional)
  1. Flake the tofu loosely into a bowl, don’t mash.
  2. Stir in some vegan mayo, salt, pepper, a splash of vinegar and nori if using.