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.
Serves: 1½ cups
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
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/vegan-mayonnaise-recipe/