Posted by: Sylvia, aka Shucky | June 3, 2010

Tofulyou Mayonnaise…And More!

It’s summertime, salad-time. Though commercial mayonnaise does not go bad so quickly as is commonly thought (it’s actually the use of onions in salads that make them go, as raw onions host huge amounts of bacteria quickly),  here’s a recipe for low-fat vegan mayo that is surprisingly easy to get used to.

Tofulyou Mayonnaise

  • 1/2 c. tofu
  • 2 T. extra-virgin olive (or other good-tasting cold-pressed) oil
  • 2 t. fresh lemon juice
  • 1 t. apple cider vingegar
  • 1 t. Dijon mustard
  • 1/2 t. sugar
  • 1/4 t. salt
  • (1 t. of tahini)

Run the above through a blender for about a minute, until very smooth and creamy. You can experiment with different vinegars and, and add a pinch of this and that (like garlic, dill, or tarragon) to alter the flavour a bit to your liking. Adding  tahini will thicken it up a bit.

Use on sandwiches or in salads as you would regular mayonnaise.

For Ranch Dip, add:

  • 1 T. parsley
  • 2 t. onion flakes
  • 1 t. dill
  • 1 t. tarragon
  • 1/4 t. garlic, minced
  • 1/8 t. pepper

For Onion Dip, add:

  • 1 T. tahini
  • 2 T. dried onion flakes
  • 2 t. chopped green onion
  • 1 t. vegetable broth powder
  • 1/2 t. garlic powder

Mix well, and chill for an hour before serving.

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