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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Wheat Free No need to worry if your local market doesn't carry egg-free mayo. Just whip up some of your own. This recipe works very well as a sandwich spread or in any mayonnaise-based dressing. As long as you use wheat-free vinegar, this mayo is indeed wheat-free. Ingredients:
7 ounces (195 g) extra-firm tofu, drained and pressed |
1/4 cup (35 g) raw cashews, ground into a very fine powder |
1 tablespoon (15 ml) lemon juice |
1 tablespoon (12 g) raw sugar or (21 g) agave nectar |
1 1/2 teaspoons brown or dijon mustard |
1 teaspoon apple cider or rice wine vinegar |
1/2 teaspoon sea salt |
6 tablespoons (90 ml) canola oil |
Directions:
1. Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.
2. Slowly drizzle in the oil and pulse until you get the consistency that you like.
3. Store in an airtight container in the refrigerator for up to 2 weeks.
4. From The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes by Joni Marie Newman. Text © 2011 by Joni Marie Newman; photography © 2011 Rockport Publishers. Published by Fair Winds Press.
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