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Tofu Vegan Mayonnaise

A vegan alternative to mayonnaise, with tofu and lemon juice instead of eggs and vinegar. Based on an original recipe kindly sent in by Jack McNulty.

Snacks & Sides
Intermediate
Time 5 Minutes
Skill Level Intermediate
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Man cooking over hob

Ingredients List

Serves 1
  • 100 g silken tofu
  • tbsp mustard
  • 0.5 medium lemon (extract juice from)
  • 1 dl flaxseed oil
Metric - US Imperial

Instructions

  1. Blend the silken tofu, mustard and lemon juice together until smooth.
  2. Add the flaxseed oil and continue to blend until desired consistency.
  • Add some chopped garlic to the mix and blend with the tofu for an aioli equivalent.
  • Try adding some other spices, like curry or paprika.
  • This mayonnaise works very well as a dip for raw or cooked vegetables, or as a binder in making potato cakes.
  • Keeps for several days covered in the refrigerator. 
  • If you don’t like the taste of flaxseed oil, substitute for extra virgin olive oil. 
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