We’re not strictly vegan at my house, although the preference is for vegan mayo for the taste actually. But it can get pricey, and availability during the lockdown has been limited. Going to the larger grocery stores means longer lineups and greater traffic flow. Our local markets don’t always stock this item.
So… this recipe evolved from necessity. It uses soft tofu and a high powered blender.
Ingredients.
1 block soft tofu (use non-GMO and organic if you can find it. There are some tetra-brick tofus on the market that would be shelf stable to order online)
2 tablespoons fresh lemon juice.
1/4 teaspoon salt.
1 teaspoon dijon mustard
1/2 teaspoon agave
Process in a high powered blender for about 60 seconds until smooth.
Variation: Spicy Mayo
add 1 tsp smoked paprika and 1/4 tsp smoked, ground chipotle pepper to mixture.
Keep in covered container in fridge for up to two weeks. May separate slightly as there are no commercial emulsifiers in this. Just stir prior to use.