Tofu Mayo
Equipment
Ingredients
- 11 oz Extra Firm Silken Tofu
- 1 tsp Dijon Mustard
- 1 - 2 Tbsp Vinegar (or Lemon Juice)
- 1/2 - 1 tsp Salt (more to taste)
- 1 - 2 tsp Nutritional Yeast
Optional (but Recommended) Ingredients
- 1/8 - 1/4 tsp Citric Acid (or Vegan Lactic Acid)
- 2 Tbsp Neutral Oil (Canola, Vegetable, Avocado etc)
- 1 Garlic Clove
Instructions
- Add all the ingredients to a jar / glass big enough for an immersion blender*
- Blend, then taste and adjust for seasoning. Refrigerate for 4 hours - overnight to firm up.
- Use in sandwiches, dips, dressings, any where you would use regular mayo!
*Food Processor / Blender
- If using a regular blender or food processor, add all ingredients except the oil (if using) and blend until smooth. Slowly add in oil and blend until emulsified.
Notes
Black Salt (Kala Namak) - You can also add a dash of Black Salt for a little eggy flavor if you like. I tried it out and found it a bit much, so it's not for me, but you do it if you like!
Tried this recipe?Let us know how it was!