Tasty Vegan Mayo

Tasty Vegan Mayo Recipe with Silken Tofu and Cashews

Preparation time: 10 minutes | Servings: 8 |

Vegan diet

Introduction

Vegan mayo is a delicious and creamy alternative to traditional mayonnaise, perfect for those following a plant-based diet or looking to reduce their consumption of animal products. This recipe is easy to make and can be customized to suit your taste preferences.

History

Vegan mayo has been around for decades, with various recipes and variations developed over the years. This particular recipe uses tofu as the base, providing a creamy texture and a rich flavor that is similar to traditional mayonnaise.

Ingredients

1.5 cups of medium-firm or firm silken tofu (regular tofu can be used, but it may have a slightly grainy texture)
2 tbsp of natural, light oil (such as sunflower)
up to 0.5 cup of water (depending on the consistency of the tofu)
1.5 tsp of yellow mustard
1 tsp of minced garlic
0.25 of an onion, minced
0.25 tsp of white pepper
1.25 tsp of sea salt
1 tbsp of lemon juice
1 tbsp of apple cider vinegar
2 tsp of granulated beet sugar (optional)
1 tbsp of finely ground raw cashews

How to prepare

Combine all the ingredients in a food processor and blend until smooth.
Store the mixture in the refrigerator for a maximum of one week.

Variations

Add fresh herbs like dill or parsley for a flavorful twist.
Use different types of vinegar for a unique taste.

Cooking Tips & Tricks

Make sure to use firm or medium-firm tofu for the best texture.

- Adjust the seasonings to suit your taste preferences.

- Store the vegan mayo in an airtight container in the refrigerator for up to one week.

Serving Suggestions

Use this vegan mayo as a spread on sandwiches, a dip for veggies, or a dressing for salads.

Cooking Techniques

Blend all the ingredients in a food processor until smooth.

Ingredient Substitutions

Use silken tofu for a smoother texture.

- Substitute lemon juice with lime juice for a tangy flavor.

Make Ahead Tips

Prepare the vegan mayo ahead of time and store it in the refrigerator for up to one week.

Presentation Ideas

Serve the vegan mayo in a small bowl garnished with fresh herbs or a drizzle of olive oil.

Pairing Recommendations

Enjoy this vegan mayo with roasted vegetables, grilled tofu, or as a dip for sweet potato fries.

Storage and Reheating Instructions

Store the vegan mayo in an airtight container in the refrigerator for up to one week. Stir well before serving.

Nutrition Information

Calories per serving

Carbohydrates

- Total Carbohydrates: 3g

- Dietary Fiber: 0.5g

- Sugars: 1g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 0%

- Vitamin C: 2%

- Calcium: 4%

- Iron: 6%

Alergens

Contains soy and tree nuts (cashews)

Summary

This vegan mayo is a nutritious alternative to traditional mayonnaise, providing a good source of protein and healthy fats.

Summary

This tasty vegan mayo is a versatile and delicious condiment that can be used in a variety of dishes. With a creamy texture and a rich flavor, it's sure to become a staple in your kitchen.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Tasty Vegan Mayo. It was a rainy afternoon, and I was browsing through an old cookbook that I had picked up at a thrift store. As I flipped through the pages, a worn piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for vegan mayonnaise.

I had always been intrigued by vegan cooking, but I had never tried making my own mayonnaise before. The recipe called for simple ingredients like cashews, lemon juice, and mustard, which I already had in my pantry. Excited by the prospect of creating a creamy, plant-based condiment from scratch, I set to work.

I soaked the cashews in water for a few hours to soften them, then drained and rinsed them before adding them to my blender. I squeezed in some fresh lemon juice, added a dollop of Dijon mustard, a pinch of salt, and a splash of apple cider vinegar for tanginess. I turned on the blender and watched as the ingredients magically transformed into a thick and creamy mayo.

The aroma that wafted up from the blender was delightful, a mix of nuttiness, acidity, and a hint of sweetness. I dipped a spoon into the mixture and tasted it - it was perfect. Creamy, tangy, and just the right amount of zing. I couldn't believe that I had made vegan mayo from scratch in my own kitchen.

I immediately thought of my friend Clara, who had recently gone vegan and was always on the lookout for new plant-based recipes. I knew she would love this vegan mayo, so I bottled some up and brought it over to her house the next day.

Clara was thrilled when I handed her the jar of homemade vegan mayo. She spread it on a sandwich and took a bite, her eyes widening in delight. "This is amazing!" she exclaimed. "I can't believe it's vegan. It tastes just like the real thing."

I smiled, pleased that my experiment had been a success. Clara asked me for the recipe, and I gladly shared it with her. From then on, Tasty Vegan Mayo became a staple in both of our kitchens.

As word spread about my vegan mayo recipe, more and more of my friends and family members asked me to make them a batch. I was happy to oblige, and soon I found myself spending hours in the kitchen, blending up creamy jars of vegan mayo to share with loved ones.

One day, my granddaughter Lily came over to visit. She had always been curious about my cooking and loved to help me in the kitchen. I showed her how to make the vegan mayo, guiding her through each step as she measured out the ingredients and poured them into the blender.

As we waited for the ingredients to blend together, Lily peppered me with questions about where I had learned to make vegan mayo. I chuckled and told her about the rainy afternoon when I stumbled upon the recipe in the old cookbook.

"But where did the recipe come from originally?" Lily asked, her eyes wide with curiosity.

I thought back to the handwritten piece of paper that had fallen out of the cookbook, its faded ink and smudged edges hinting at a long history. "I'm not sure, sweetheart," I replied. "I think this recipe has been passed down through generations, shared by friends and family members who love to cook and create delicious dishes."

Lily nodded thoughtfully, her young mind already racing with ideas for how she could put her own spin on the vegan mayo recipe. I smiled at her enthusiasm, grateful for the opportunity to pass down a love of cooking and a sense of wonder for the culinary arts.

And so, the recipe for Tasty Vegan Mayo continued to bring joy and connection to my family and friends, each jar of creamy goodness a reminder of the simple pleasures that can be found in a homemade meal shared with loved ones.