A fast and easy, low-fat recipe for homemade vegan mayonnaise (like Vegenaise)! Creamy, healthy, flavorful and delicious it’s hard to believe it’s totally egg-free. Use this simple base for making your own versions, adding fresh herbs or spices to create different flavor profiles.
- 1 package silken tofu, firm or extra firm
- 2 tablespoons olive oil (optional, or sub water, but oil gives it better creamy texture)
- Scant ½ teaspoon kosher salt
- 1 tablespoon, plus one teaspoon apple cider vinegar (you can also use lemon juice, but vinegar will
- preserve this longer)
Pace all in a blender and blend until smooth, scraping down sides several times.
Store in a sealable jar.
Enjoy as you would mayo.
This will keep 2-3 weeks in the fridge if using vinegar and no fresh garlic or herbs.
Per serving: Calories: 192 Fat: 20.5g Saturated fat: 2g Sodium: 78mg Potassium: 1mg Carbohydrates:
2.5g Sugar: 1.5g
Inside Cooking Ep 109: Creamy Vegan Mayo
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