RCI-SC.002.0048.001
Tasty Vegan Mayo
Tasty Vegan Mayo from the Recidemia collection
Prep8 min
Cook0 min
Total8 min
Servings4
Difficultyintermediate
Ingredients
- medium-firm or firm silken tofu (you can use regular tofu1½ cupsbut it will be a bit grainy)
- natural2 tbsplight oil, like sunflower
- up to ½ cup water (depending on how watery the tofu is)1 unit
- 1½ tsp
- 1 tsp
- of an onion¼ unitminced
- ¼ tsp
- 1¼ tsp
- 1 tbsp
- 1 tbsp
- granulated beet sugar (optional)2 tsp
- 1 tbsp
Method
1
Crumble the medium-firm or firm silken tofu into a food processor or blender, breaking it into small pieces to ensure smooth blending.
2
Add the light oil, yellow mustard, minced garlic, minced onion, white pepper, and sea salt to the food processor.
3
Begin blending on medium speed, gradually adding water in small amounts (starting with ¼ cup) while processing until a smooth, creamy consistency forms, similar to traditional mayonnaise.
4
Add the lemon juice and apple cider vinegar to the mixture, blending briefly to incorporate and balance the flavors.
5
Stir in the finely ground raw cashews using a spatula or whisk to create a slightly richer texture and subtle nutty undertone.
6
Taste and adjust seasoning with additional salt, pepper, or vinegar as needed; add the granulated beet sugar if a touch of sweetness is desired.
7
Transfer the vegan mayo to a clean jar and refrigerate for at least 30 minutes before serving to allow flavors to meld and texture to set.