I have experimented with vegan may recipes for years & have never found a recipe that I really love. Often too watery, too much raw garlic - yes you saw that the garlic lover queen said too much raw garlic! Raw is the key word. I love garlic but can only take so much of it raw. This recipe has none at it's basis.
This recipe gives a light, smooth creamy mayo & I could eat just as it is off a spoon...- ok I did that! It is oil, sweetener & nut free and you can make it more tangy if you like or add garlic, herbs or other seasonings to change things up.
The recipe is my adaptation of Lindsay Nixon's (Everyday Happy Herbivore) which I found in Dr. Thomas Campbell's book "The Campbell Plan"
Vegan Mayo
1 pack 12 oz Mori-Nu or other silken tofu
2 tbsp Dijon mayo
2 tsp aged white balsamic vinegar (I used Cara-Cara Orange Vanilla from Sofritto to give a soft fruity layer of taste)
1 tsp organic apple cider vinegar
juice of 1/2 lemon.
Whizz it all together in the blender til smooth & creamy.
It was great first day & absolutely fantastic next day after setting in the fridge overnight where the flavours got to meld.
Lindsay uses 2 tsp distilled white vinegar & Agave nectar, but I don't like white vinegar & find Agave overpowers other flavours. The Cara-Cara Orange Vanilla means you need no sweetener.
I added this to my "No-tuna mayu salad" & it was delicious!
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