Vegan Mayonnaise {No-Oil}

Vegan Mayonnaise {No-Oil}

Have you ever went grocery shopping and thought you purchased  everything you needed on your “list”?  Little do you realize until you’re already home, shoes removed {because we all know once the shoes come off, there’s no exiting the home} and you’re preparing chopped veggies ahead of time that you forgot the main ingredient to your recipe. So now you have to improvise because everything else you did buy was based off your recipe.

True story, this happened to me. Only, I knew what I forgot because the store was sold out of Vegan mayonnaise. I thought to myself and remembered how easy it was to make homemade vegan mayo {in my opinion-it’s actually so much better tasting than the store brand} with no-oil. The secret ingredient? Tofu of course!


Preparing the Mayonnaise:

Drain and press the tofu in a dish towel and use a heavy dish for the weight. Roughly chop your tofu and add it to a processor or a high-speed blender.

Then add in the soy milk, freshly squeezed lemon juice, cane sugar, apple cider vinegar, Dijon or whole grain mustard, sea salt and ground black pepper.

Pulse about 1 minute. Stop and add more soy milk if needed to help move it around and blend creamy. Add as much or as little as you like until you get your desired consistency.

Transfer to a glass jar or dish and refrigerate to chill at least 30 minutes. Store in the refrigerator up to 5 days.


Print Recipe
Vegan Mayonnaise {No-Oil}
Need a vegan mayonnaise but you don’t have oil or you want to exclude any oil from the recipe? Then this is it! Simple and quick Tofu MayO.
Course Other
Prep Time 10 minutes
Servings
cups
Ingredients
Course Other
Prep Time 10 minutes
Servings
cups
Ingredients
Instructions
  1. Drain and press the tofu in a dish towel and use a heavy dish for the weight. Roughly chop your tofu and add it to a processor or a high-speed blender.
  2. Then add in the soy milk, freshly squeezed lemon juice, cane sugar, apple cider vinegar, Dijon or whole grain mustard, sea salt and ground black pepper.
  3. Pulse about 1 minute. Stop and add more soy milk if needed to help move it around and blend creamy. Add as much or as little as you like until you get your desired consistency.
  4. Transfer to a glass jar or dish and refrigerate to chill at least 30 minutes. Store in the refrigerator up to 5 days.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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