This creamy tofu mayo not only offers a delicious, rich flavor but also packs nutritional benefits. Silken tofu provides a good source of plant-based protein and essential amino acids, while the lemon juice and apple cider vinegar add a boost of vitamin C. The inclusion of garlic and onion powders contributes to antioxidant properties that support immune health. With a creamy texture and balanced taste, this mayo is both nourishing and versatile for various plant-based dishes.
Ingredients
1/2 cup Silken Tofu
2 tbsp Lemon Juice (freshly squeezed)
1 tbsp Apple Cider Vinegar
1 tbsp Dijon Mustard
1 tbsp Maple Syrup or Agave Nectar
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Salt (or to taste)
1/4 cup Neutral Oil (such as grape seed or avocado)
Instructions
In a blender or food processor, combine the silken tofu, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, onion powder, and salt. Blend until smooth.
With the blender or food processor running on low speed, slowly drizzle in the oil. Continue to blend until the mixture thickens and becomes creamy.
Taste the mayo and adjust the seasoning if necessary. You can add a bit more salt, lemon juice, or mustard according to your preference.
Transfer the mayo to a clean jar or container with a lid. Refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up.
Use as you would traditional mayo in sandwiches, salads, or as a dip.
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