Vegan MayonnaiseRockport Publishers
Wheat Free
No need to worry if your local market doesn't carry egg-free mayo. Just whip up some of your own. This recipe works very well as a sandwich spread or in any mayonnaise-based dressing. As long as you use wheat-free vinegar, this mayo is indeed wheat-free.
Recipe information
Yield
almost 2 cups (450 g)
Ingredients
7 ounces (195 g) extra-firm tofu, drained and pressed
1/4 cup (35 g) raw cashews, ground into a very fine powder
1 tablespoon (15 ml) lemon juice
1 tablespoon (12 g) raw sugar or (21 g) agave nectar
1 1/2 teaspoons brown or Dijon mustard
1 teaspoon apple cider or rice wine vinegar
1/2 teaspoon sea salt
6 tablespoons (90 ml) canola oil
Preparation
Step 1
Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.
Step 2
Slowly drizzle in the oil and pulse until you get the consistency that you like.
Step 3
Store in an airtight container in the refrigerator for up to 2 weeks.
From The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes by Joni Marie Newman. Text © 2011 by Joni Marie Newman; photography © 2011 Rockport Publishers. Published by Fair Winds Press.
