I thought I’d hit the culinary goldmine when my first attempt at a home-made vegan oil-based mayonnaise was a huge success. But there were a few issues with it…
I didn’t like that sometimes the oil emulsified well into a thick and creamy mayo – and sometimes it didn’t (usually if the other ingredients were still too cool from being in the fridge). The thickness also reduced more every day it sat in the fridge.
I also didn’t like that it called for an entire cup or more of oil per batch, because this recipe was so tasty we did not want to be moderate with our enjoyment of it, lol. I love making potato salad with home-made mayo, but I’d cringe every time I thought about how much oil was in every serving of salad.
So I got curious about tofu-based mayo… could it really be just as good?
It turns out tofu mayo is even better! This has been verified by several mayo-lovers in my life who say this recipe literally tastes like fresh store-bought mayo.
The flavour is incredible. The thick texture is perfect and stays perfectly thick for the entire week you can store this in the fridge (if it lasts that long).
AND it’s protein-heavy instead of oil-heavy! This makes me so happy because I can lovingly encourage my fiance to have a second serving of the potato salad instead of encouraging him to have some pickles instead… (he’d prefer both).
Makes about 3 cups of mayo
- 1 package silken medium/firm tofu
- 2 tbsp fresh lemon juice
- 1½ tbsp white vinegar
- ½ tsp salt
- 1½ tsp sugar
- 1 tsp Dijon mustard
1. Place all ingredients in a food processor.
2. Blend until smooth – about 2 minutes.
3. Let chill in the fridge and serve cold!