Vegan Mayonnaise
Submitted by Flightrisk
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| prep time: 5 minutes | cooking time: 5 minutes | makes |
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Equipment:
food processor or blender
Ingredients
1 1/2 cups mashed firm silken tofu
3 Tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon mustard powder
1/4 cup oil (i usually use canola, but making it with sesame oil tastes amazing)
Directions
Put everything EXCEPT the oil into a blender or food processor and process until smooth and creamy. With the appliance running, slowly add in the oil through the lid's opening. Refrigerate for at least an hour.
This lasts at least a week in the refrigerator. |
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Reviews (add your own)
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| FabKae wrote on Monday November 15th, 2004 09:53 PM |
 four soybeans |
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This is fab stuff. It tastes way better and richer than any dairy mayo I've ever had. It took a while to blend it all - I used pretty stiff tofu at first - then the next time I made it I made it with softer tofu and it was too thin for the salad. The stiff tofu has the best consistancy. :-) |
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| Dawn wrote on Monday December 12th, 2005 11:06 PM |
 three and a half soybeans |
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This was pretty good. I tried a 1/2 tablespoon of sesame oil instead of the canola, and it was very overpowering. I will use strictly canola next time. |
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| kevalin wrote on Thursday January 12th, 2006 12:11 AM |
 half a soybean |
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This was absolutely terrible when I made it. It tasted bitter and tofu-y. I added some sugar, cider vinegar, extra salt, and mustard.. and it tasted MUCH more believable. |
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| Xi wrote on Sunday February 05th, 2006 04:31 AM |
half a soybean |
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This was very much not good. Bitter burning tofu paste. |
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