Get out your blender and get ready for an amazing treat!
This delicious plant-based mayonnaise is low in fat, oil-free, high in protein, and tastes and looks delicious!
It's perfect for anyone who has an egg allergy or doesn't eat eggs or tons of oil- like me!
Do you know that regular mayo contains 10 grams of FAT per tablespoon? That is because regular mayo contains mostly oil.
This plant-based recipe contains no oil and is about 1 gram of fat per 2-3 tablespoons! Huge difference! I think lower fat for heart healthy!
How Does It Taste?
I LOVE IT!
How much effort does it take to make it ?
Minutes to make it and clean up the blender!
Now I have mayonnaise for the entire week.
How will I use it ?- the possibilities are endless.
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| My mom used to mix ketchup and mayo together to make what she called " French Dressing". I'm excited to make some mayo based salad dressings using my new plant-based mayo. |
I have not had traditional mayonnaise in 2 years since I became a vegan (was a vegetarian for about 40 years) and truthfully I did miss mayonnaise in potato salad, on sandwiches, in mock tuna/chickpea salad, etc.
This is a game changer for me and anyone on a vegan oil-free egg free diet!
Since it is also much lower in fat and cholesterol than traditional mayo, you might want to try it because it's so easy to make and tastes great.
The final result is a smooth creamy mayonnaise that looks and tastes similar to mayo and absolutely delighted me in my red potato salad.
Ingredients:
1 container of firm silken tofu
1/2 teaspoon of mustard powder
1 tablespoon of dijon mustard
Salt and pepper
Water enough to blend (about 1-2 teaspoons only if needed)
Directions:
Add all of the ingredients to a strong blender and blend until creamy. Transfer into a large jar and use as desired for sandwiches, salad dressings, potato salad, etc.
My Soups Cookbook is Available On Amazon
If you are a follower of my blog, you know that I LOVE soup and published a plant-based soups cookbook (affiliate link to Amazon)
with over 80 easy and delicious soup recipes that are gluten-free, dairy-free, vegan, and meet kosher-parve requirements as well.
What a clever way to make mayo!
ReplyDeleteIt does look very much like real mayonnaise. I would love to try some too!
ReplyDeletearrrgh, you must think me so rude for not visiting in a while! I thought I had subscribed to your posts, but I see something went wrong. So here I am ....
ReplyDeleteWe make homemade mayo all the time - but with oil. I cannot stand the taste of some of the store bought ones.
Thanks for sharing this. I'm not sure I'd ever have thought of it!
ReplyDeleteIt looks fantastic!!....Abrazotes, Marcela
ReplyDeleteLove it because it's healthy and so easy to do!
ReplyDeleteWhat an inventive use of tofu! And for such healthy results, too. Although I'd probably be tempted to add the caper juice as well, just to amp up the salty/tart/umami profile. Great idea!
ReplyDeleteVery interesting! I don't eat a lot of mayo, but it's good to know about this easy and healthy alternative. Also, I love your colorful tablecloth; it makes for such a nice contrast to the creamy white (non)mayonnaise! 💐🤍🌸🤍💐
ReplyDeleteWow, this is amazing! I have made regular mayo before and it was great, I can't believe there is a vegan version, that's great!
ReplyDeleteJenna
this sounds absolutely fabulous! i must try it.
ReplyDeleteInteresting, may have to try this as hubby eats way too much mayo. Pinned.
ReplyDeleteThe protein in tofu would make this condiment really good for you too, as well as offering a plant-based alternative to traditional mayonnaise. Plus it looks really creamy and delicious! Thank you so much for sharing this post with Hearth and Soul, Judee!
ReplyDeleteThis is something I definitely need to try. I have pinned your recipe and will try it as soon as we finish the mayo in the fridge!
ReplyDelete