Ease of Preparation: Easy
Preparation Time: 5 min
Servings: yields 4 cups
Recipe By: Beverly Lynn Bennett
From: The Complete Idiot's Guide to Vegan Living
Used with permission of Beverly Lynn Bennett
Vegan Soy-licious Mayonnaise
You can use this vegan mayonnaise recipe measure-for-measure in place of regular mayonnaise in your favorite recipes, as a spread for sandwiches, and as the base for dressings or sauces. Add chopped herbs for an herb mayonnaise or extra Dijon mustard and maple syrup to make a tangy Dijon dressing.
Ingredients
1 pound firm tofu
3/4 cup filtered water
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon sea salt
3/4 cup filtered water
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon sea salt
Directions
Using your fingers, crumble tofu into a blender or food processor. Add water, olive oil, Dijon mustard, apple cider vinegar, maple syrup, onion powder, garlic powder, and sea salt. Process for 1 to 2 minutes or until very smooth and creamy. Scrape down the sides of the container, and process an additional 30 seconds.
Use immediately or cover and refrigerate. Mayonnaise will thicken tremendously after being chilled. Store in an airtight container in the refrigerator for 7 to 10 days.
Use immediately or cover and refrigerate. Mayonnaise will thicken tremendously after being chilled. Store in an airtight container in the refrigerator for 7 to 10 days.
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