How-to, yo: Make vegan mayonnaise! »
Store-bought mayo is expensive! I mean, it probably won’t break the bank, but if I could give you a cheaper alternative, you’d be into it, right? Right! Let’s get started! Summer is coming, and we need mass amounts of vegan mayo for all of our potato salads!
1 10 oz. package silken tofu
1 Tbsp. olive oil
1 tsp. salt
1/4 to 1/2 tsp. pepper
2 tsp. rice or white wine vinegar
Juice of half a lemon
Take these ingredients and process until smooth in your pulverizing equipment of choice. I used a food processor, but a blender works too! That’s all there is to it—now you have mayo! Get to making your sandwiches, potato salad or tofu “eggless” salads!
This recipe yields about 1.5 cups mayo, and I usually end up doubling it. This should last about five days in the fridge.
Remember when Laura showcased all the upcoming Vegenaise flavors? You can make them at home! Add some pesto, garlic, chipotle sauce, bbq sauce, or horseradish to this basic recipe—your options are endless!