Made from a base of silken tofu, this vibrantly green, flavorful vegan mayonnaise has no added fat and makes a great sandwich spread or vegetable dip. Try it on Grilled Portobello Mushroom Burgers. It’s best used within a day of being made.
Prep: 5 mins
Yields: 1 3/4 cups total
12 oz.firm silken tofu patted dry (1 1/2 cups)
2 tbspfresh lemon juice
1 1/2 tsppure maple syrup
1 tspDijon mustard
1 tsponion powder
3/4 tspgarlic powder
1/4 tspfine sea salt
1/8 tspfreshly ground pepper
3/4 cupFIRMLY PACKED fresh basil leaves
1Place tofu, lemon juice, onion powder, mustard, maple syrup, garlic powder, salt and pepper in a blender or food processor fitted with a metal blade. Blend on medium speed until mixture is creamy.
2Add basil and blend or process again until basil is completely pureed and mixture is bright green. If mayonnaise seems too thick, add 2 to 3 tablespoons water. Cover and refrigerate until needed.
"Widely used for vegan desserts, dips, and spreads, silken tofu has a delicate, custardy texture that’s very different from regular tofu. Different brands of silken tofu can vary greatly in flavor and texture. We’ve had best results using Morinaga’s Mori Nu firm silken tofu. Look for it in aseptic (non-refrigerated) packages in the Asian foods section of your grocery store. You can also order it directly from Morinaga or other online retailers."