Vegan mayonnaise, like its non vegan equivalent mayonnaise, is super versatile, and can really add flavour and creaminess to any dish. You can buy it, but if prefer to make your own, it’s pretty easy to do.
I’ve tried various recipes over the years but none have been exactly what I wanted. I found this recipe online recently and after a few tweaks it came out perfectly. Creamy yet tart just like the mayonnaise I remember from my youth. You can dress this recipe up or down depending on your personal taste. Its easy, economical and delicious, yummy and creamy on a sandwich or wrap or, stirred into a cream pasta sauce.
My vegannaise is slightly green as I use stevia leaf to color it and a dark omega oil hybrid. You can omit the stevia and use canola or another vegetable oil if you prefer a paler version.
- 1 530 g package silken tofu
- 1/4 cup vegan yogurt
- 3 tablespoons apple cider vinegar
- 2 tablespoons agave nectar or granulated sugar
- 1 lemon juiced
- 1 teaspoon mustard powder
- 1/4-1/2 cup organic canola oil
- 1 teaspoon stevia seasoning
- Place all ingredients except the oil in a blender and blend until smooth.
- Set blender on low, and pour in oil slowly.
- Put blender on high and blend until smooth and creamy.