Vegan Mayonnaise
The secret to getting a really creamy homemade vegan mayonnaise is to add the oil very, very slowly—literally just a few drops at a time—and use the highest available speed on your food processor.
Difficulty: Easy
Hands-on: 15 minutesTotal: 1 hour 15 minutes
Serves: 16
Ingredients
- 1 block (12 oz.) silken tofu
- 1½ Tbsp. lemon juice
- 1½ tsp. white vinegar
- ⅓ cup canola oil
Directions
- Process all ingredients, except oil, in a food processor until smooth. On high speed, slowly incorporate the oil just a few drops at a time until smooth and creamy.
- Chill for at least 1 hour before serving to allow flavors to blend. Mayonnaise will also thicken as it sits.
| Amount per serving | |
|---|---|
| Calories | 50 |
| Total Fat | 5g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 80mg |
| Total Carbohydrate | 1g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 1g |
Recipe Information
Serves: 16
Ingredients
- 1 block (12 oz.) silken tofu
- 1½ Tbsp. lemon juice
- 1½ tsp. white vinegar
- ⅓ cup canola oil
Directions
- Process all ingredients, except oil, in a food processor until smooth. On high speed, slowly incorporate the oil just a few drops at a time until smooth and creamy.
- Chill for at least 1 hour before serving to allow flavors to blend. Mayonnaise will also thicken as it sits.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 50 |
| Total Fat | 5g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 80mg |
| Total Carbohydrate | 1g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 1g |