Tofu Mayonnaise

"A wonderful vegan substitute for all the vegans out there."
 
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Ready In:
10mins
Ingredients:
7
Yields:
1 cup
Serves:
16
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ingredients

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directions

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

Questions & Replies

  1. Hi! Your recipe for tofu mayonnaise calls for 14 ounces of silken tofu. Were packages of tofu sold in that size back 7 years ago? Or, did you combine a few packages to get 14 ounces? Thank you.
     
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Reviews

  1. 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!
     
  2. 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.
     
  3. 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).
     
  4. 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!
     
  5. 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!
     
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Tweaks

  1. 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!
     
  2. 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).
     
  3. Mmmm... Just made this as posted subbing corn oil for canola (all I had) and Splenda and a few drops of honey in place of sugar. Really good for a healthy substitute for mayo. Plain it tastes like mayo w/ a little mustard. I mixed it in some canned salmon and it is delicious! Thanks for sharing!!! :) Update: Made again with olive oil, added some dill pickle juice, used regular mustard, brown spicy mustard, and dijon mustard equal parts. Used Splenda and honey in place of sugar and ground in black pepper - Tastes like delicious Honey Mustard Dressing! Still great on sandwich with spinach or lettuce!
     
  4. I made some small changes. Olive oil instead of canola and apple juice concentrate instead of sugar. It is great! My husband laughs about this mayonnaise being filled with vitamins and minerals. I use this recipe all the time. My son-in-law who claims to hate tofu, devours this. Thanks so much for posting.
     

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