Dreamy Vegan Mayo
Prep: 10 minutes
So good, it surprises me every time! Use anywhere you would use regular mayonnaise.
- 1 pound silken tofu (use fresh, not aseptic-packed)
- 1 tbsp agave nectar
- 1 tbsp red wine vinegar or fresh lemon juice
- 1 1/2 tbsp Dijon mustard
- 1/4 tsp salt
Line a mesh strainer with cheesecloth, allowing a couple of inches to hang over and place in a bowl. Cut open package of tofu and dump into lined strainer. Allow to drain in the refrigerator overnight.
Scrape the tofu into a food processor. Add the rest of the ingredients and puree until smooth and creamy. Keeps in the refrigerator for about a week.