Creamy Vegan Mayo
Makes about 1 1/2 cups
Time 15 min
This delicious alternative to mayonnaise contains no eggs or added oil. Use it as a base for potato salad, pasta salad and dips, or try it on your favorite sandwich. To boost the flavor, blend in some lemon zest, a pinch of cayenne pepper or a minced garlic clove. Watch our how-to video.
Special Diets:
Ingredients
- 1/2 (14.0-ounce) package firm tofu, drained drained
- 1 cup canned white beans, drained and rinsed
- 4 teaspoons cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon agave nectar
- 1/4 teaspoon fine sea salt
Method
Wrap tofu in several layers of paper towels, and arrange tofu on plate.
Cover tofu with another plate or heavy can and let sit for a few minutes to remove as much liquid as possible.
Repeat as needed.
Unwrap tofu, discarding paper towels.
Combine tofu, beans, vinegar, mustard, agave and salt in a blender and blend until smooth.
Mayo will keep in an airtight container in the refrigerator for up to 3 days.
Nutritional Info:
Per serving: 1 tablespoon, 20 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 35mg sodium, 3g carbohydrates (1g dietary fiber, 1g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 (14.0-ounce) package firm tofu, drained drained
- 1 cup canned white beans, drained and rinsed
- 4 teaspoons cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon agave nectar
- 1/4 teaspoon fine sea salt