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Easy Vegan Mayonnaise with Silken Tofu

To be honest, I never liked the idea of raw eggs in traditional mayonnaise. However, I did like its dreamy silkiness and creaminess, which could be critical in many dishes. The good news is we won't have any sanitary problems in this super easy vegan version!

The trick is to use silken tofu as a base. The achieved texture is beyond expectation. It's just as silky and creamy as the "real" mayo without the excessive amount of fat and oil. All you need is a couple of common pantry ingredients and a blender.


INGREDIENTS:

1/2 pacakge (8 oz) silken tofu

1 tablespoon canola oil

1 lemon, juiced

1 teaspoon Dijon mustard

1-2 teaspoon maple syrup, adjust to your preferred sweetness

Pinch of salt

TO MAKE:

- Gently drain the tofu and remove from pacakge;

- Transfer everything into a blender, blend till silky smooth;

- Use and store the rest in an airtight container in the fridge for up to one week.


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