Mayo
 
Prep time
Total time
 
Light but creamy textured mayo with a lemony hum. If you like add a clove (or more) of crushed garlic to the lemon juice and let it steep before adding in to create more of an aioli.
Author:
Recipe type: Sauces
Serves: 1.5 cups
Ingredients
  • 300g of Macro Slightly Firm Classic Tofu
  • 3 tablespoons freshly squeezed lemon juice
  • 2.5-3 teaspoons American style yellow mustard
  • ½ teaspoon black salt / kala namak (for the eggy aroma)
  • ½-1 teaspoon salt
  • 1 teaspoon pure maple syrup or other liquid sweetener of choice
  • 2 dessertspoons mashed potato flakes
Instructions
  1. Gently drain and rinse the tofu of all its liquid.
  2. If making the garlic variety, crush or microplane the garlic and drop into a little dish with the lemon juice, leave for 5-10 minutes.
  3. Put all the ingredients into a blender (I used a Nutribullet) and blend until very smooth.
  4. If you want a slightly richer mayonnaise add 12 raw cashews to the mix.
  5. Taste and adjust as suits your taste buds.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2023/01/22/mayo/