Soy Mayonnaise Recipe - Cooking Index
1 | Mori-Nu silken style tofu - (12.3 oz) - firm or extra firm | |
1 tablespoon | 15ml | Cider vinegar |
1 tablespoon | 15ml | Lemon juice |
1 tablespoon | 15ml | Dijon mustard |
1 tablespoon | 15ml | Unbleached cane sugar |
1/2 teaspoon | 2.5ml | Salt |
1/3 cup | 78ml | Olive oil |
= (or grapeseed oil or | ||
Other vegetable oil) |
In a food processor, place all of the ingredients, except the olive oil, and process for 2 minutes to form a smooth puree.
While the machine is running, drizzle in the olive oil, and continue to process an additional 2 to 3 minutes or until light and creamy. Taste and adjust seasonings, as needed to suit personal tastes and usage.
Transfer to an airtight container and store in the refrigerator for 7 to 10 days.
Use measure-for-measure in place of commercially made mayonnaise in your favorite recipes.
This recipe yields 2 cups.
Source:
The Vegan Chef at http://www.veganchef.com
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