Vegan Mayonnaise
Vegan Mayonnaise is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One serving contains 45 calories, 1g of protein, and 5g of fat. This recipe serves 8 and costs 29 cents per serving. It is brought to you by Serious Eats. This recipe is liked by 765 foodies and cooks. If you have dijon mustard, silken tofu, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Vegan Mayonnaise, Vegan Mayonnaise, and Vegan Mayonnaise are very similar to this recipe.
Servings: 8
Ingredients:
2 teaspoons dijon mustard
1 clove garlic
Kosher salt
2 teaspoons lemon juice
4 ounces soft silken tofu
1 1/2 cups vegetable oil
Equipment:
immersion blender
blender
Cooking instruction summary:
Procedures 1 Combine tofu, garlic, lemon juice, and dijon mustard in a plastic or glass cup just big enough to fit your hand blender. Blend until tofu is broken down. Pour oil on top of tofu. Place head of hand blender all the way at the bottom of the jar and switch it on. Slowly pull the blender upwards until all the oil has been emulsified. Season to taste with salt. Mayonnaise will keep in the fridge for up to two weeks. 2 To Make With a Countertop Blender: Combine tofu, garlic, lemon juice, and mustard in the jar of a blender and blend until smooth, scraping down sides as necessary. With blender running on lowest speed, slowly drizzle in oil in a very thin stream until it is completely incorporated and emulsified. Season to taste with salt. Mayonnaise will keep in the fridge for up to two weeks.
Step by step:
1. Combine tofu, garlic, lemon juice, and dijon mustard in a plastic or glass cup just big enough to fit your hand blender. Blend until tofu is broken down.
2. Pour oil on top of tofu.
3. Place head of hand blender all the way at the bottom of the jar and switch it on. Slowly pull the blender upwards until all the oil has been emulsified. Season to taste with salt. Mayonnaise will keep in the fridge for up to two weeks.
To Make With a Countertop Blender
1. Combine tofu, garlic, lemon juice, and mustard in the jar of a blender and blend until smooth, scraping down sides as necessary. With blender running on lowest speed, slowly drizzle in oil in a very thin stream until it is completely incorporated and emulsified. Season to taste with salt. Mayonnaise will keep in the fridge for up to two weeks.
Nutrition Information:
covered percent of daily need
