Soy Mayonnaise

 
1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm or extra firm
1 T. cider vinegar
1 T. lemon juice
1 T. Dijon mustard
1 T. unbleached cane sugar
1/2 t. salt
1/3 cup olive oil, grapeseed oil, or other vegetable oil of choice
 

In a food processor, place all of the ingredients, except the olive oil, and process for 2 minutes to form a smooth puree. While the machine is running, drizzle in the olive oil, and continue to process an additional 2-3 minutes or until light and creamy. Taste and adjust seasonings, as needed to suit personal tastes and usage. Transfer to an airtight container and store in the refrigerator for 7-10 days. Use measure-for-measure in place of commercially made mayonnaise in your favorite recipes.

Yield: 2 Cups

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett