This creamy egg-free mayo can be used in place of mayonnaise made with eggs, as a spread, a dip, or in most recipes that call for mayonnaise. Maybe use it in making Vegan ‘Tuna’ Salad.
Ingredients:
- 1 16oz Firm tofu*, drained
- 6 dates, pitted and soaked in filtered water for 2 hours
- 1 small garlic clove
- 3 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon fine ground pink Himalayan salt, or to taste
Directions:
- In a high powered blender, blend all the ingredients except for the tofu on low speed then high for 30 seconds or until liquefied and lump free.
- Add the tofu and again blend on low speed then high, only this time for 1 minute or until creamy smooth.
- Transfer mixture to a container or jar and seal with a lid. Refrigerate for at least 20 minutes before serving. Stores refrigerated for up to 5 days.
Yield:
Makes about 1 1/2 cups
*Plain tofu is made from soybeans, water, and a curdling agent and is gluten-free. However, if soy sauce made from wheat is used to flavor the tofu it is not gluten- free.
I was wondering whether you have tried replacing the tofu with the relatively new product called Pumfu (made of pumpkin seeds) and how that turned out. Thank you so much for all the lovely recipes!
Glad to hear that you are enjoying our many recipes, and thank you for bringing this product to our attention. We haven’t tried it yet. Perhaps in the future, since it’s a protein rich, vegan and gluten-free tofu alternative that some may be interested in knowing about.