I have tried every single tofu mayonnaise recipe I could find and didn’t like any of them. Until I decided to wing it with the amount of other ingredients I added and bingo! Delicious! Finally I have a low fat mayo that I can dip my potatoes into with abandon!
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: Deb
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
- Gently drain and rinse the tofu of all its liquid.
- 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.
- Put all the ingredients into a blender (I used a Nutribullet) and blend until very smooth.
- If you want a slightly richer mayonnaise add 12 raw cashews to the mix.
- Taste and adjust as suits your taste buds.