Tofu Mayo
No need for store-bought mayo when you can easily make your own egg-free version at home. Creamy, smooth, and perfect for sandwiches or dressings!
Equipment
Ingrediënten
- 7 ounces 198 g extra-firm tofu, drained and pressed
- ¼ 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
- 1½ teaspoons prepared brown or Dijon mustard
- 1 teaspoon apple cider vinegar or rice wine vinegar
- ½ teaspoon sea salt
- 6 tablespoons 90 ml canola oil
Instructies
- Place the tofu, cashew powder, lemon juice, sugar, mustard, vinegar, and salt into a blender.
- Blend until smooth and creamy.
- Slowly drizzle in the oil until the desired consistency is reached.
- Store in an airtight container and refrigerate for up to 2 weeks.
Notes / Tips / Wine Advice:
Serving Tip:
Use as a spread for sandwiches, a base for creamy dressings, or a dip for veggies.
Wine Advice:
Pair with a fresh white wine like a Chardonnay or a light sparkling wine to complement the creamy richness.
Nutritional Information
Calories: 45 kcal | Carbohydrates: 2 g | Protein: 1.5 g | Fat: 4 g | Fiber: 0.5 g | Sugar: 1 g | Salt: 1 g
