Vegan Mayo with No Oil
A tasty guilt-free, no oil, mayonnaise substitute
Equipment
- Blender, preferably high speed
- lemon juicer
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)
Instructions
- Place all ingredients in a blender and process on puree until smooth.
- 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.
- 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.
- It may take up to 10 minutes or more for the mixture to become completely smooth,
- Place in an airtight container and refrigerate. Discard after 5 days.
Notes
Keep refrigerated and discard after 5 days.