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Tofu Vegan Mayonnaise
A vegan alternative to mayonnaise, with tofu and lemon juice instead of eggs and vinegar. Based on an original recipe kindly sent in by Jack McNulty.
Time 5 MinutesSkill Level Intermediate Your donation can help us create more recipes to help people live well with MS. Donate today!
Donate Now Ingredients List
Serves- 100 g silken tofu
- tbsp mustard
- 0.5 medium lemon (extract juice from)
- 1 dl flaxseed oil
Instructions
- Blend the silken tofu, mustard and lemon juice together until smooth.
- Add the flaxseed oil.
- Continue to blend until you reach your desired consistency.
Notes
- Add some chopped garlic to the mix and blend with the tofu for an aioli equivalent.
- Try adding some other spices, like curry or paprika.
- This mayonnaise works very well as a dip for raw or cooked vegetables, or as a binder in making potato cakes.
- Keeps for several days covered in the refrigerator.
- If you don’t like the taste of flaxseed oil, substitute for extra virgin olive oil.
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