Vegan Mayonnaise

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Some people love mayo, some people hate it. For sandwiches, burgers, and in my house, fries, you just gotta have it. This vegan mayonnaise is a great option for those adhering to a vegan diet. This also makes a great base for a vegan ranch dressing and dip.

This versatile recipe is one that you will find yourself making again and again. Experiment with a variety of spices for different recipes. Like spicy mayo? Try some cayenne pepper or harissa seasoning. Want something a little zesty for a sandwich wrap? Add a bit of dill and a splash of vinegar for some zip. The possibilities for customizing this vegan mayonnaise are endless!

Make it a Meal

Try your vegan mayonnaise with my Vegan Mushroom Lentil Burgers! Finish your vegan meal with a side of my favorite sweet potato fries or crispy garlic tahini hummus fries!

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Vegan Mayonnaise

Prep Time: 5 Cook Time: N/A
Yield:1 quart mason Jar

Ingredients

16 oz. package non-GMO silken tofu

1 tablespoon organic, raw apple cider vinegar

1 teaspoon dijon mustard

Juice of ½ lemon

1 teaspoon turbinado sugar

Salt to taste

Instructions

  1. Combine all ingredients except salt in a food processor and blend until smooth.
  2. Taste and add salt or additional amounts of any of the other ingredients as desired.
  3. If the consistency is too thin for your taste, lay cheesecloth in a colander and pour the mayo mixture into the cheesecloth. Place colander in a larger bowl and drain for several hours (up to 24) in the fridge.
  4. Store mayonnaise in a mason jar in the refrigerator for about a week.

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Shop the Recipe

Below is a list of recommended products to use for this recipe!

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