I first tried out this recipe when I was trying to develop a plant-based version of one of my husbands most favourite dishes (recipe coming soon). The dish just so happens to be slathered in mayonnaise. I have experimented and tried many different dairy or meat alternatives and although many of them are delicious in and of themselves, very rarely do I think they taste the same. Many alternatives come very close, but if you are a fussy eater, like I am, you can still pick the difference. Most of the time I think the alternatives are good or even better, but this time I was just so impressed that it tasted exactly the same! The only difference I could tell was that it didn’t leave me feeling a little on the sick side after eating it. The real mayonnaise always did. I was so impressed that I have decided this recipe needed a post of its own.
If you are like me, I had a big fear of using tofu in any of my dishes, not because I have an issue with soy or tofu for health reasons, but simply because I have always thought tofu was disgusting. Once I conquered my fear of tofu and gave it a go, I have found it to be one of the most versatile and easy ingredients to use in the kitchen. I really hope you take my word for it and give it a go because it is such a handy ingredient to use and makes identical tasting mayonnaise! I read up on a few different ways to make vegan mayonnaise and from all my research, using tofu as the base always yields the best results.
The recipe is adapted from Mark Bittman on New York Times Cooking.
|Vegan Mayonnaise|| |
- 1 packet organic silken tofu
- 3 TBSP extra virgin olive oil
- 2 TBSP apple cider vinegar
- 2 tsp Dijon mustard
- pinch salt
- ½ tsp - 1tsp lemon juice
- Drain liquid from tofu and add to blender.
- Add all other ingredients to blender and blend for about 1-2 minutes until smooth and all ingredients have combined.
- Transfer to a glass jar. Will store in the fridge for at least a week.