Vegans have nothing to fear with this delicious tofu mayonnaise.
Yield: 1½ cups
Time: 5 minutes
- blender or food processor
- rubber spatula
- covered container
- 1 c soft or silken tofu
- 1 small clove garlic, minced
- 1 t Dijon mustard
- 2 t cider vinegar
- 1-2 t lemon
- dash paprika
- ¼-½ t salt
- ¼ c oil (olive, soy, and/or grapeseed*)
Blend everything but the oil for a few seconds.
Without turning off the machine, slowly pour in the oil. As soon as it’s mixed in, turn off the machine.
Taste and add more salt, vinegar, and/or lemon, as needed. You might also want to add a t of sugar.
Transfer mayo to container and store in fridge.
* Unless you really love olive oil, you probably don’t want to use it alone, as it can overpower your mayo.
There’s really no reason to buy something like Vegenaise® or Tofunnaise when it’s so easy to make your own and you can control exactly what goes in it.
This was my go-to mayo until I discovered Aquafaba mayonnaise.
Abbreviations | Conversions | Cooking tips