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.
Serves: 16Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy
- 1 block (12 oz.) silken tofu
- 1½ Tbsp. lemon juice
- 1½ tsp. white vinegar
- ⅓ cup canola oil
- 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.