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Vegan Mayo with No Oil

A tasty guilt-free, no oil, mayonnaise substitute
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Course: Staple
Ingredients Equipment Method Notes

Ingredients
  

  • 12.3 ounce Silken Tofu extra firm, I prefer the shelf stable version
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Lemon juice fresh
  • 2 Teaspoons Dijon Mustard
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1/8 Teaspoon Black Salt (Kala Namak)

Equipment

  • Blender, preferably high speed
  • lemon juicer

Method
 

  1. Place all ingredients in a blender and process on puree until smooth.
  2. After about 3 minute, stop the blender and use a spatula to scrape down the sides. Continue blending, stopping periodically to scrape down the sides.
  3. Keep an eye on the blender to make sure your motor does not overheat. You may need to turn it off and let the motor cool to avoid overheating.
  4. It may take up to 10 minutes or more for the mixture to become completely smooth,
  5. Place in an airtight container and refrigerate. Discard after 5 days.

Notes

Keep refrigerated and discard after 5 days.