Vegan Mayonnaise Recipe
- 4 ounces soft silken tofu
- 1 clove garlic
- 2 teaspoons lemon juice
- 2 teaspoons dijon mustard
- 1 1/2 cups vegetable oil
- Kosher salt
- 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.
- 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.
silken, clove garlic, lemon juice, mustard, vegetable oil, kosher salt
Taken from www.seriouseats.com/recipes/2012/01/how-to-make-vegan-mayo-mayonnaise-recipe.html (may not work)