Vegan Mayonnaise (Using Tofu!)

Why get store-bought mayonnaise when you can make your own? Here is a easy and inexpensive recipe for making your own fat-free vegan mayo at home, egg free!

Dietary: Vegetarian, Vegan. 

Make 1 Cup

 300g silken tofu, drain off excess water
 2 Tbsp dijon or whole-grain mustard 
 1½ tsp distilled white vinegar
 Lemon juice, to taste
 Agave nectar or maple syrup (any other sweetener), to taste
 Refined coconut oil (optional)

1. Combine tofu, lemon juice and mustard in a blender or food processor or simply use a immersion blender, blend mixture until smooth and creamy.

2. Add few drops of lemon juice and agave nectar, then blend again.

3. Taste, and add more lemon, honey or mustard as desired. If the mixture is too runny, add some coconut oil and continue to blend. As coconut solidify at 24 degree Celsius, after being placed in fridge overnight, the mixture will thicken.

4. Chill until ready to use.


☼ Can be stored in airtight container in refrigerator up to 7 days. Can keep in freezer

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