The most neutral, natural-tasting vegan mayo is made with a bit of silken tofu replacing the egg yolks. Indeed, to me it tastes exactly like regular mayo.
Note: For best results, use a hand blender along with the jar it came with. For a more stable mayonnaise, add a pinch of soy lecithin (available in health and nutrition stores) along with the tofu.
About This Recipe
|Yield:||Makes 2 cups|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||Hand blender or standing blender|
|This recipe appears in:||The Food Lab: How To Make Vegan Mayonnaise|
- 4 ounces soft silken tofu
- 1 clove garlic
- 2 teaspoons lemon juice
- 2 teaspoons dijon mustard
- 1 1/2 cups vegetable oil
- Kosher salt
Combine tofu, garlic, lemon juice, and dijon mustard in a plastic or glass cup just big enough to fit your hand blender. Blend until tofu is broken down. Pour oil on top of tofu. Place head of hand blender all the way at the bottom of the jar and switch it on. Slowly pull the blender upwards until all the oil has been emulsified. Season to taste with salt. Mayonnaise will keep in the fridge for up to two weeks.
To Make With a Countertop Blender: Combine tofu, garlic, lemon juice, and mustard in the jar of a blender and blend until smooth, scraping down sides as necessary. With blender running on lowest speed, slowly drizzle in oil in a very thin stream until it is completely incorporated and emulsified. Season to taste with salt. Mayonnaise will keep in the fridge for up to two weeks.