Preparing your own Vegenaise might sound like a mystery, but making the egg-free substitute for mayo is in fact extremely easy. There are different ways of making vegan mayonnaise but we found a tofu-based recipe that is low in calories, high in protein and has a very similar "real mayo" flavor. All you need to do is blend some tofu, vegetable oil, a dash of lemon juice and mustard, and voila! you will end up with a delicious homemade spread in less than 5 minutes.
This sumptuous tofu Vegenaise is a much healthier and tastier alternative to regular mayo. Made from only a few off the shelf ingredients, this easy recipe doesn’t contain uncooked egg yolks or as much grease as the oogie stuff that comes in a bottle or jar.
If you are using soya-based products we recommend to always go for non-GMO organic foods to avoid pesticide consumption and say no to criminal agro-giants like Monsanto. Also, it won’t really make a difference to your wallet.
1. Gather the ingredients
- 4 oz soft silken tofu
- 2 tsp of fresh lemon juice
- 2 tsp of Dijon mustard
- 1 cup of vegetable oil (sunflower or olive oil)
- a pinch of marine salt
2. Make tofu cubes
Cut the tofu in small cubes so it is easier to process.
3. Squeeze the lemon
Squeeze the lemon. (An extra tip: before you squeeze it you could previously grind the skin to flavor dips and salads)
4. Add the mustard
Place the tofu cubes, lemon juice and Dijon mustard in a bowl or blending container.
Blend together and slowly add in the oil until the mixture emulsifies and thickens. You could use sunflower oil which will give you a more similar taste to mayo, or extra virgin olive oil, which is healthier and has a stronger flavor. Add the marine salt to taste.
Use the egg-less Vegenaise as a sandwich spread, as a base for dips or with fresh vegetables or fruits like avocado. You could also mix in sundried tomatoes, roasted vegetables or wasabi — the possibilities are endless! Enjoy and be creative!
Photos by Ana Lisa Alperovich for Inhabitots