Vegan Tofu Mayo
Prep: 10 minutes
By Alex Bury, cooking instructor, McDougall Program
This is a delicious mayonnaise substitute, without all the fat found in commercial vegan mayonnaise. Use this in any of your favorite recipes calling for mayonnaise.
- 1 package silken-style tofu, firm or extra firm
- 1 tbsp cider vinegar
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp unbleached cane sugar
- 1/2 tsp salt
- 1/3 cup vegetable stock
Place all of the ingredients in a food processor, except the stock, and process for 2 minutes to form a smooth puree. While the machine is running, drizzle in the stock and continue to process an additional 2-3 minutes or until light and creamy. Taste and adjust seasonings, as needed, to suit personal tastes and usage. Transfer to an airtight container and store in the refrigerator for 7-10 days. Use measure-for-measure in place of commercially made mayonnaise in your favorite recipes.