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Easy Vegan Mayonnaise with Silken Tofu

This super easy vegan mayonnaise is silky, creamy, and tastes like Kewpie mayo! It's made of 100% whole food plant ingredients, high in protein, without any excessive amount of fat or oil,  and would be ready literally within minutes.

To be honest, I never liked the idea of raw eggs in traditional mayonnaise, I mean raw eggs whipped with an insane amount of oil... yuck. However, I did like its rich, creamy texture, which could be critical in many dishes. The good news is this easy vegan version comes with all the familiar yumminess with no sanitary problems.

This mayo can keep in the fridge for up to one week, use an airtight container and only use clean utensils to take the sauce out if needed. I recommend making this recipe in small batches.


INGREDIENTS:

1/2 pacakge (8 oz) silken tofu

1 tablespoon canola oil

1 teaspoon white miso paste

1 lemon, juiced

1 teaspoon Dijon mustard

2 teaspoon maple syrup, adjust to your preferred sweetness

Pinch of salt


TO MAKE:

- Gently drain the tofu and remove from package;

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

- Use as salad dressing, sandwich spread, or in any recipe that calls for mayo, and store the rest in an airtight container in the fridge for up to one week.


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