I was a mayonnaise addict before veganism. I have finally created the perfect vegan mayo / vegannaise recipe and want to share it. (original text, no links or ads) vegan

The great thing about this is that you can adjust the recipe to whatever consistency or flavor you prefer.

These measurements are for thick, eggy mayo that tastes just like Hellman's Real Mayonnaise, but with olive oil because I also used to love the Kraft olive oil mayo. I don't like sweet mayo, but you can add a sweetener to the recipe if that's what you like.

Imgur link to show consistency and color.

Ingredients

• 8 ounces or half a brick of tofu (I used a mildly firm organic tofu because I wanted to be able to adjust the thickness with water and soy milk, but silken tofu may be the best. Honestly, you can use whatever tofu you have lying around.)
• 2-3 tablespoons olive oil
• 1-2 tablespoons lemon juice (I used lime juice for a little more acidity, but for that classic taste, lemon juice is best.)
• 1/3 teaspoon roasted garlic (Roasted garlic is very strong, so go light. Some people love the taste of garlic, so you can add more to taste as you blend. I used the Spice World roasted garlic that comes in a jar.)
• 1-2 teaspoon mustard (Most people like dijon mustard, but I used plain yellow mustard for this. The mayo will be creamy and texture-less that way.)
• 1 1/2 tablespoon aquafaba (Optional, but preferred to adjust consistency. I had it lying around and it made the consistency much better and makes the mayo eggy-er)
• 1/2 teaspoon salt (Go light on the salt. You should add more to your preference as you blend and taste.

Instructions

1. Drain and run the tofu under water a little.
2. Mash or pre-blend the tofu a little. You can use any kind of blender or food processor, but a bullet blender is best. Hand blenders are good too. If you have a strong blender, you don't need to pre-blend.
3. Add the olive oil, lemon juice, mustard and garlic. Blend.
4. Add the aquafaba and salt. Blend.
5. Add more mustard, garlic, or salt to adjust taste to your liking.
6. Add water, soy milk, or aquafaba to adjust consistency.
7. Store in refrigerator for two weeks. Glass container preferred.

Notes

This makes about a cup or so of vegannaise.

You must blend the tofu really well if you're not using silken tofu in order to get the desired level of smoothness. I prefer a completely texture-less mayo, so I blended it a lot. You can remove the bullet, shake to rearrange, then blend again.

Submitted September 25, 2017 at 07:22AM by raiskream http://ift.tt/2xp38OT vegan