Oil-Free Vegan Tofu Mayo
This light vegan mayo made from silken tofu and cashews is creamy, oil-free and ready in five minutes — with around 75% fewer calories than classic mayonnaise. No egg, no oil, no compromise on taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 jar (500 ml)
Ingredients
- 12.3 oz (350 g) silken tofu
- 1/2 heaping cup (70 g) cashews
- 2 tbsp apple cider vinegar or white vinegar
- 1 tbsp lemon juice, fresh
- 2 tsp maple syrup (or sugar, erythritol)
- 1/2 - 1 tsp mustard (optional)
- ½ - 3/4 tsp salt
- ¼ tsp onion powder (optional)
Instructions
- Pour hot water over the cashews and soak for 10 minutes. Then drain.
- Drain the silken tofu and put it in a (high-speed) blender with the remaining ingredients. (Alternatively, use an immersion blender.)
- Blend for 1-2 minutes on the highest setting until smooth and creamy.
- Season to taste — done!
- Transfer to a jar and store airtight in the fridge for up to 8 days.
Notes
The components may separate over time. Just stir vigorously with a clean spoon before serving.