Tofu Mayonnaise

Carole Reu's Note:

A wonderful vegan substitute for all the vegans out there.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 16

Yield: 1.0 cup

• 1/2 lb tofu
• 1/4 cup canola oil
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 1/2 teaspoons prepared mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt

Directions:

1. Combine all ingredients in a blender and beat until smooth and creamy.

Reviews

[MaxN]

A perfect vegan mayo recipe. I had to substitute the cider vinegar with plain rice vinegar and added 1/2 tsp more of sugar to replace the lost sweetness because of the substitution. It was perfect: salads, sandwiches, veggies (especially artichokes and asparagus).

[quotidianus]

fast, tasty and cheap (we buy fresh tofu for $.60/pound from a local chinese grocer). doubled the batch and used olive oil. jarred some plain, then separated the rest. for one remaining portion, tossed in two chipotle in adobo and blended well. this will work for black bean burgers and, i suspect, for banh mi. put dill, capers, lemon zest and freshly ground black pepper into the rest which will nicely complement roasted-and-pickled veggie sandwiches and work for quick potato salads. some variety for my son's lunchbox, and a healthy addition at that.

[Cas]

I made potato salad with this recipe, and it was SO good! My friend now has a love affair going with the mayo because it's been so long since she has been able to have salads like that. I used soft silken tofu and just added a bit extra (because the tub had a bit over the recommended amount!) and it made it a bit thicker which was perfect. THANKS SO MUCH!