Vegan Mayonnaise Recipe
This vegan mayonnaise is super simple to make, oil-free, and a great staple to have on hand.
Servings: 32
Calories: 17kcal
Ingredients
- 1 12.7 oz package of lite firm silken tofu
- ½ cup raw cashews
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon onion powder
Instructions
- To remove the raw bean taste, place tofu in a small pot of boiling water and blanch for 3 minutes.
- Drain and add to a high speed blender.
- Add the remaining ingredients and blend on high until the mayonnaise is smooth.
- Store in a pint sized jar in the refrigerator for up to a week.
Notes
If you don't have a high powered blender like a Vitamix or Blendtec, be sure to soak the cashews for at least four hours, and then drain them, before blending them with the remaining ingredients.
Nutrition
Serving: 1Tbsp | Calories: 17kcal | Carbohydrates: 1g | Protein: 1.1g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 85.5mg | Fiber: 0.1g | Sugar: 0.3g | Calcium: 10mg | Iron: 0.2mg