Vegan Vegetarian Cooking School

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Tofu Mayo (mayonnaise)

Taken from Vol. 5 of the Healthy Home Cookin' Cookbook Series.

A wonderful texture and creamy too.

1 pkg silken tofu, extra firm  (350ml/12oz)
1 clove garlic (or 1/2 tsp garlic powder)
1/2 tsp sea salt
1/3 to 1/2 cup lemon juice, fresh to taste
1 tsp onion powder
1 Tbsp raw sugar (or alternative)
1 Tbsp nutritional yeast flakes
1/4 cup soy milk (or soy creamer)
1/4 cup vegetable oil, optional

Combine all ingredients, except oil, in blender and blend on high until smooth and creamy.  Slowly add oil (or omit) while blender is on high.  Store in fridge 3 to 5 days.  Other Mayo’s see below! Naturally gluten free.
Serves 16
Preparation time: 5 minutes
Ready in: 5 minutes

Nutrition (per serving): 23.3 calories; 1.1g total fat; 0mg cholesterol; 62.5mg sodium; 39.0mg potassium; 2.0g carbs; 0.1g fiber; 1.0g sugar; 1.9g protein.


* Cashew Mayo

* Creamy Mayo


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