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Creamy Vegan Mayo! A fast and easy, low-fat recipe for homemade vegan mayonnaise , no-exploitative easy and flavorful!

Place the tofu, olive oil, salt and vinegar in the blender and blend until creamy and smooth, scraping down sides as needed.Using vinegar helps extend the life of the vegan mayo and this can be stored for up to 2 weeks in the fridge.

Use the vegan mayonnaise how you would regular mayo – in sandwiches or wraps or to add creaminess to dressings. e.g eggplant wrap, falafel or in all your toasted rolls or sandwiches.

Vegan Mayonnaise Ingredients

• 1 package silken tofu, firm
• 3 tablespoons olive oil (use 2 for lower fat and add 2 tablespoons water)
• 2 tablespoons apple cider vinegar (you can also use lemon juice, but vinegar will preserve this longer)
• 1–2 tablespoons water
• scant ½ teaspoon  salt
• 1/2 teaspoon dijon mustard (optional)

optional additions to taste: black pepper, fresh or dry herbs, garlic powder, onion powder, spices of your choosing. FYI using fresh herbs and fresh garlic will shorten its life (down to 3-4 days) but are really tasty options too.

Vegan Mayonnaise Instructions

• Place silken tofu, oil, water, apple cider vinegar, salt and optional mustard in a blender and blend until smooth, starting sloww and increasing speed, scraping down sides as needed. Feel free to add a tablespoon or two of water to get motor running, especially if using extra firm tofu.
• Store in a sealable jar.
• Enjoy as you would mayo.
• This will keep 2-3 weeks in the fridge if using vinegar.