Recipe by Carole Reu
A wonderful vegan substitute for all the vegans out there.
Top Review by bobip
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!
- 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