A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu.
- 1/2 cup soft silken tofu
- 1/4 cup white miso paste
- 2 tablespoons agave nectar
- 1 tablespoon rice wine vinegar
- 1/3 cup vegetable oil
Combine tofu, miso paste, agave nectar, and rice vinegar in a blender or food processor and blend on high speed until completely smooth. Slowly drizzle in oil until s stable emulsion forms. Transfer to a sealed container and refrigerate until well chilled. Miso mayonnaise will last for up to 2 weeks in refrigerator.
blender or food processor