An easy, five-minute eggless mayonnaise that’s smooth, creamy and everything a good mayonnaise should be.
Over the weekend I went to the inaugural Vegan Food Fair in Auckland. It was a really cool event with lots of amazing food stalls, although it was completely and totally overwhelmed by its own popularity. I don’t think the organisers were quite prepared for the onslaught of hungry people with their eye on ALL of the plant-based treats. But there you have it, it’s a growing market and how cool is that?!
I had a delicious Balinese satay vege plate for lunch and a fabulous raw mocha cheesecake to follow. I may have also sampled my big girl’s chocolate coconut soft serve. Bliss. I also tried a really light and tasty vegan mayonnaise which immediately got me thinking about how to make something like it at home.
I didn’t actually expect it to be successful on my first attempt, but as it happens silken tofu is actually a perfect mayonnaise base. With a few extra flavourings for tang, salt and sweet, it’s a winning combination that I’ll definitely be making on the regular, now that I know how.
This mayonnaise is perfectly smooth and creamy, with just the right consistency and mouth feel. It’s silky and shiny, just as it should be. It’s also a much, much healthier option with a minuscule 1.6g of fat per serve (compared to about 17g per serve on the store bought stuff in my fridge). Really quite remarkable huh? So it’s actually more bonus protein hit than calorie-laden condiment. Brilliant.
Use this mayo in all of the usual salad-related ways. Add it to a sandwich – it was outstanding in the TLT (tempeh, lettuce, tomato) sandwich pictured here. It’s also brilliant with home made potato wedges. Knock yourself out, seriously.
You’ll need a blender or food processor to make this recipe.
- 300 g silken tofu (I used Morinaga, unbranded tofu from an Asian grocer would be perfect too)
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1/2 tsp salt
- 1/2 tsp to 1 tsp mustard powder or dijon mustard
- 2 tbsp olive oil
- Blend all ingredients except for the mustard powder and olive oil, until smooth.
- Add mustard powder 1/4 tsp at a time, blending to incorporate, then tasting. I found a 1/2 tsp wasn't enough, so ended up adding a full teaspoon. The end result was quite zingy and mustardy, which I love, but if you want a milder mayo you'll probably want to add a little less mustard.
- With the blender or food processor running, drizzle in the olive oil and blend until well combined and glossy.
- Remove to a sealed container and store in the fridge.
- Makes approximately 350ml of mayonnaise.
- Nutrition information estimated per tablespoon serve.