Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
k_n_bain@yahoo.comVegan MayonaiseIngredients (use vegan versions): 8oz regular soft tofu (patted as dry as possible)
2 tablespoon of vinegar (rice or cider)
1-2 tablespoon sugar (brown or turbinado)
1-2 teaspoon salt
1-2 tablespoon water
2-3 tablespoon oil
Directions:Blend all ingredients except oil. While the mixture is still churning, slowly pour the oil in through the top of the blender. Use your discretion when adding ingredients. Less for thicker mayonaise, more for thinner. The thinner, runnier stuff works great for fake tuna salad or potato salad.
Serves: approx 12oz
Preparation time: 5-10min
Just curious how long it stays good for -Thanks
Archived comment by: supervegangirl
Great mayonnaise!
Archived comment by: sillyrichie
Great mayo! I added a few dried herbs to it as well, and now I am enjoying it on a sandwich with lettuce, garden tomatoes, and soy cheese. Oh! Dont forget the Sierra Nevada Porter Mustard.
Archived comment by: harpua
Too sweet for my taste. The next time I make this, I'll leave out the sugar.
Archived comment by: deeYahMK
what is tofu
Archived comment by: pravin
tofu is (and im not 100% sure) basically is like curded soybeans, and tempeh is split,cooked and then fermented soybeans. tofu kinda looks like white jell-o. it has a very mild taste and will develop the flavor of whatever you cook it in. soft tofu is good for dips and sauces an blends easily. firm is better for stir-frying and will hold shape better. tempeh has more of a nutty flavor and texture, its great marinated and sauteed and makes a great mock rueben Tempeh also will take the flavor of what its cooked in. both tofu and tempeh have the strongest flavor the day after cooking, because the flavor has had time to develop and absorb. tofu and tempeh, once opend will be good for about five days if not cooked. but i always toss leftovers by then.
Archived comment by: veggiewedgie
Oh yeah, if you freeze tofu and let it thaw back out before you marinade it, it gets more of a meaty texture. make sure you gently squeeze out excess water first!
Archived comment by: veggiewedgie
mmm i like this mayonaise! i have been looking for a good homemade mayo since buying jars of veganaise gets expensive...i only had extra-firm, so it is a little grainier than normal and i had to add more oil to make it creamier. i also added a heaping tablespoon of nutritional yeast which gave it a nice taste.
Archived comment by: mufficakee
Does this taste resemble the taste of non-vegan mayo?
Archived comment by: stride4unity
I can't believe all this time the taste in mayonaise was vinegar....!! this is delightful! i don't get that fatty feeling when i use this. So far, ive used it for my tu-no casserole and for sandwiches! Its still in my fridge (about a month) and all i have to do is stir it up. Youd probably want to watch for mold growing, or funky smells to tell you when to throw it out. thank you for this lovely recipe!!
Archived comment by: ladywyntir
This tastes pretty good. I added some dill to it and it turned out great!
Archived comment by: earthmother
This is fantastic! I keep it plain in the fridge, but each time I use it, take out what I need and add in fresh or dried herbs---so good with parsely, cilantro, thyme, basil....definitely a keeper!
Archived comment by: earthmother
Its passable, so I'm happy with that. I was really fighting with giving up mayonnaise, so I tried this recipe with these variations. I got mine to be mayo consistency, but the taste is still a little iffy. Its close enough to work for me. VARIATIONS:5-6oz firm tofu (defrosted- it was all I had)/ 2 TBS unswt soy milk/ 2.5 TBS canola oil/ 1 TBS prepared mustard/ 1 TBS water/ 2 TBS rice wine vinegar/ 1 TBS turbinado/ more salt - I cubed the tofu into food processor, then added all ingredients except the soy milk and oil. I blended those together, kept the motor running and drizzled the oil in. It still looked gritty so instead of more oil or water, I used the soy milk. I drizzled that in just like the oil. It was still i little gritty so I kept the motor running until it looked smooth enough. The tofu was frozen so that contributed to the gritty texture PLUS it came out off white (almost cream colored). I'll try it again using unfrozen tofu.
Archived comment by: prawla
prawla- try silken tofu~
Archived comment by: cheerjess
prawla
don't forget about vegenaise and nayonaise! you won't have to give up the taste of mayonaise. and vegenaise is the best.
also, for this recipe, id suggest maybe adding lemon juice.
Archived comment by: kaitebrown
