Tofu Mayo
A smooth, egg-free mayo made with tofu and cashews. Perfect for sandwiches, salads, or as a base for dressings, and naturally gluten-free.
Equipment
- Measuring cups and spoons
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 in a blender.
- Blend until smooth.
- Slowly drizzle in the oil while blending until the mayo reaches your desired consistency.
- Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Notes / Tips / Wine Advice:
Serving Tip:
Great as a sandwich spread, in potato salad, or as a dip for veggies and fries.
Wine Advice:
Pair with a light, refreshing white wine like Chardonnay to balance the richness of the mayo.
Nutritional Information
Calories: 130 kcal | Carbohydrates: 5 g | Protein: 5 g | Fat: 11 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.5 g
