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.
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).
This is a really good base recipe for a mock mayo. I really wasn't sure what to expect. It's a great way to have a low fat mayo without all the chemicals the store brands add. I followed the recipe with only slight adjustments after tasting the final product. I took the advice of some here and cut the sugar in half to 1 1/2 teaspoons. I used white wine vinegar instead of the cider vinegar. I increased the salt by 1/8 teaspoon and I added 1/16 teaspoon ( 1/2 of an 1/8 teaspoon) of dry mustard. It even has an eggy aftertaste - where did THAT come from?! I'm not sure how convincing, to me, it would be on a mild sandwich like turkey. Maybe with a more intensely flavored meat like salamis or ham. Add a little horseradish to it and I think it would make a very good spread for a roast beef sandwich. I can't wait to try this in my potato salad recipe! I'm very glad I tried this recipe! Thank you for posting it!
Wow, I am impressed. Not only did this taste surprisingly similar to regular mayo, it actually tasted pretty good plain. I can imagine that it would be really, really good with add-ins like chipotle peppers, roasted garlic, etc. Overall, an excellent base recipe!
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!
Great 'mock mayo'... I am not a fan of the real stuff and it is almost never on hand ... most often use yogurt with spice as a sub. but this definitely works better with salad-type & sammie recipes because of the moisture factor (things won't get that icky soggy way with this) ~~cool~~ nice flavor & texture...used 2 tbl. spoons of lemon juice and only 1 tbl. spoon of oil (was eyeballing texture for a particular recipe ) -no cider vinegar on hand, BUT I always have this incredible tofu :) - bought by the block (ala help yourself to what you want) at my local Health Food store where I get it for an excellent $$ so this recipe is cost efficient for me to do and I will be from now on...I am going to be trying different 'mustard type' flavorings (wasabi, chipotle, hot "Colemans" ...etc...) cool recipe to have in '"mental ~~notebook'" :) -Thanks Carole Reu
I loved the Tofu mayo recipe but subed the canola oil and put Flax oil and left out the salt My kids loved it and its very healthy.Thanks TC
Some salads must have mayonnaise, and there is no good substitute, like yogurt, etc. When making Lori's Kale Slaw--Lori's Kale Slaw--I went hunting for something useable. I'm not a vegan or vegetarian, but I can't have store mayo because of the ingredients, so I was making my own with egg, EVOO, salt, and lemon juice, but I'm currently pregnant, so I can't have raw egg. This is an excellent compromise for me. I did make several changes because of my dietary needs: I omitted the sugar (though I could use stevia) and vinegar, and instead used lemon juice for the vinegar. Also, since I can't have prepared mustard, I used 1/4 tsp. powdered plus 1 tsp. lemon juice. The consistency and taste is very mayo-like. Thank you, Carole!! This is a worthy mayonnaise substitute. =)
Great mayo substitute--I've been looking for a dairy-free, lower-fat alternative to mayo, and this is a good one. The first batch was a little sweet for my taste, so I halved the sugar and may decrease more or eliminate it in the next batch. One thing that helps prevent the mixture from being too liquid is to press the tofu before using it. To press tofu: place 1/2 lb. (the weight before pressing) of tofu between towels and put some weight, such as a plate or dish, on top of it to help express the liquid; 15 or 20 minutes of pressing is usually sufficient. Discard excess liquid.