Tofu Mayonnaise Recipe
Prep time: 
Total time: 
Serves: 1½ cups
 
A neutral oil works best for mayonnaise, like sunflower or safflower, refined coconut oil may also be used.
If you prefer olive oil it is totally fine, maybe try a blend if you feel the olive oil is too heavy
I'm using the Vegan Egg by Follow Your Heart for added thickness or you can use ½ teaspoon xanthan gum instead or leave both out completely.
Ingredients
  • Silken Tofu ½ package 7oz
  • Neutral Vegetable Oil ¾ cup
  • Granulated Sugar 1 teaspoon
  • Pink Sea Salt or *kala namak for that eggy taste ¼ teaspoon
  • White Pepper pinch
  • Vegan Egg by Follow Your Heart *optional see note above 1½ teaspoon
  • Lemon Juice 1 teaspoon 1 teaspoon
  • White Vinegar or Apple Cider Vinegar 1 teaspoon
  • Dry Mustard ½ teaspoon
Instructions
  1. Combine all ingredients except the oil in a small blender or food processor then slowly drizzle in the oil while blending to smooth
Notes
Mayo will thicken as it gets colder.

Store in the refrigerator in a clean container with a lid for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/where-has-all-the-mayo-gone-mayo-4-homemade-vegan-mayonnaise-recipes/