Easy, Thick, and Creamy Vegan Tofu Mayonnaise
Servings: 24 servings
Calories: 49kcal
Easy, Thick, and Creamy Vegan Tofu Mayonnaise is quick to make, gluten-free, and much healthier than regular mayo. Less greasy and lighter than regular mayo, it is perfect for salads, sandwiches, and wraps! Also great to bake with as an ingredient for dips or salads.
Print Recipe
Equipment
- High speed Blender
Ingredients
- 12 ounces silken tofu firm or extra firm
- ½ cup raw cashews soaked
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 ½ teaspoons maple syrup or agave
- ½ teaspoon black salt
- ½ teaspoon garlic powder
- ½ teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon white pepper optional, for added spice
- ½ teaspoon agar mixed with ½ cup water simmered for 5 minutes per directions
- Add a pinch more black salt white pepper, and sea salt to taste
Instructions
- Prepare the agar as directed on label.
- Soak cashes in boiling water for 20 minutes.
- Add all of the ingredients except for the prepared agar to a food processor, blender, or immersion blender. Process until smooth and creamy. Add in prepared agar and blend for another 15 second.
- After blending and now that the mixture is smooth, taste and adjust flavor as desired. If you want more tang add a little more lemon juice and apple cider vinegar. For savoriness, add a little garlic powder or salt. For a more eggy flavor add a pinch at a time of black salt and remember, a littlle goes a long way.
- Store in an airtight container or glass jar with a lid in the refrigerator for up to 2 weeks. Use in sandwiches anywhere you would use mayo. It’s perfect for carrot dogs, burgers, potato salad, coleslaw, dressings, and more!
Notes
- I prefer Silken Tofu for this type of recipe. It’s super creamy and very smooth. You will not get the same results with regular tofu.
Nutrition info does not include the addition of salt. - This tofu mayonnaise will firm up as it sits in the fridge. If you want to thin it out add a little soy milk and other non-dairy milk and stir.
Vegan mayo can be stored in an airtight container and kept in the fridge for up to one week. It does not freeze well.
Nutrition
Calories: 49kcal
