- 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.
Calories: 20kcal | Carbohydrates: 0.6g | Protein: 0.9g | Fat: 1.6g