Plant-Based Blueprint
Vegan Mayonnaise
'Creamy' and 'tasty' aren't owned by dairy. Cruelty is.
Serves 205 min hands-onPer serving: 65 cal · 1 g protein · 2 g carbs · 6 g fat
Ingredients
- 1 package (12 oz) Silken tofu
Mayo
- ½ cup avocado oil, 120 ml
- 2 tbsp rice vinegar
- 2 tbsp white miso, white miso paste
- 1 tbsp lime juice, fresh or bottled
- 1 tbsp agave syrup
- 1 tsp Dijon mustard
- ¾ tsp salt
Optional aioli
- ¼ tsp garlic powder
Equipment
Blender · Jar with a lid · Measuring cups and spoons
Steps
- 1Add the silken tofu, avocado oil, rice vinegar, white miso, lime juice, agave, Dijon and salt to a blender. Add the garlic powder too if you want aioli.
- 2Blend on high speed for 30 seconds.
- 3Switch to low speed and blend for 1 more minute, until smooth and creamy.
- 4Check the texture. If it is too thick, blend in a splash of plant milk. If it is too thin, blend in a little more silken tofu.
- 5Spoon the mayo into a jar and chill it until you are ready to use it.
Tips
- For longer storage use bottled lime juice. For a fresher taste use fresh limes.
- If the mayo is too thick or fatty, swap part of the tofu for plant milk and adjust until it feels right.
- For aioli, blend in a little garlic purée (blended garlic cloves) or the garlic powder.
Swaps, macros and the full recipe: gopbb.com/r/thomas-vegan-mayonnaise