Homemade Tofu Mayonnaise

Cheap, quick & easy vegan tofu mayonnaise recipe

Quick easy vegan tofu mayonnaise recipe, made with silken tofu, lemon juice, Dijon mustard, apple cider vinegar, agave syrup, salt & pepper.

Our homemade mayonnaise costs less than half what you'd pay in a store, and it's simple to make.

Tofu mayo is perfect in sandwiches and wraps, or added to salad dressings, sauces & dips.

For tofu mayo, I recommend Morinu brand silken tofu in the vacuum sealed box. Other brands, such as Nasoya, are too watery and must be drained. See recipe tips below.

Total prep time: 10 min

16 Servings

Nutrition Data Per Serving: 15 calories, 1g carbs, 2g fat, 94mg sodium, 1g sugars, 0g dietary fiber, 1.5g protein, low Cholesterol, good source Potassium. Estimated glycemic load: 1.

Ingredients:

• 12 oz package Morinu firm or extra firm silken tofu. Other brands, such as Nasoya, are too watery and must be drained. See recipe tips below.
• 1 tsp apple cider vinegar or rice wine vinegar
• 1 tsp Dijon mustard
• 1 Tbsp lemon juice
• 1 tsp agave syrup or your choice of sweetener
• 1/2 tsp salt

• 1/2 tsp white or black ground pepper
• 1 Tbsp olive oil

Directions:

1. Combine all ingredients except oil in a blender or food processor and process on low until smooth
2. With the blender running, add the oil in a steady stream until blended
3. Stored in a tightly sealed glass jar in the refrigerator, Tofu Mayonnaise will keep for up to 2 weeks

Recipe Tips:

Important: To make this recipe, I recommend using Morinu brand in the vacuum sealed box. Other brands, such as Nasoya, are too soft and watery. To drain the excess water, remove tofu from package as intact as possible, set in a colander over a bowl, cover and leave overnight in the fridge. You'll collect 1/4 - 1/2 cup of water!

If your mayonnaise mixture is too thick for your feeble blender, run at the lowest speed, and when a bubble forms, stop and poke the mixture or jiggle the blender until the bubble is released, then carry on blending until it happens again. Someday I WILL buy a superblender (after I destroy my Oster)!

If your mayo seems too tart, add another 1/2 - 1 tsp of agave syrup or other sweetener. Any sweetener will do for this recipe, just to tone down the bite of the vinegar and lemon juice.

Omit and Substitute: I didn't have white pepper, so I used black pepper. It has a stronger flavor, and it makes little black specks in the mayonnaise. Oh well!

I used olive oil because it was all I had on hand. Both hemp & flax oil are expensive, but nice to have for the Omega 3s. Buy and store them refrigerated so they don't go rancid, and don't use them for cooking.

Makes 2 cups of tofu mayonnaise or 16 Servings. A serving is 1 Tbsp. Thin with a little water, vinegar, non-dairy milk or oil for a sauce or salad dressing. Mix with vegan sour cream or yogurt, fresh raw herbs or spinach, for a vegan vegetable dip.