I'm sure i have said it before... I love sandwiches! However, a sammy just isn't a sammy unless it is slathered in mayo. In the past I have made my own mayo in the past using oil, but wow the calories and fat! I always felt guilty eating it, no matter how good the sammy was. That has all changed now! As I mentioned in my WFPB Fry Sauce post, I had recently been introduced to Mori-Nu Silken Firm tofu. When I first used it, I quickly realized it's basically a mayo replacement. This.Changed.My.Life!!
I am not sure why I didn't think about using it just as mayo by itself right away, but I did use it instead of mayo, so I guess I am not the sharpest knife in the drawer! However, to make a good tasting mayo with it, you need to touch it up a bit...
My New Favorite Mayo!
Yield:
What you will need:
1 12.3oz package of Mori-Nu Silken Firm tofu
2 tbsp lemon juice
1 tsp dijon mustard
1/4 tsp low sodium pink Himalayan sea salt (*optional)
1 tsp lactic acid (*optional)
How to Make My New Favorite Mayo!:
If you have a high speed blender, like a Vitamix, toss it all in and let it run until it is very smooth.
After you have blended it, place it is a container with a lid and you can store it in the fridge for about a week or so... if it lasts that long.
Tip: This has a tendency to stiffen up some after its been in the fridge a while. Giving it a good stir should help that, but if it is still too stiff for your liking, you can add a splash of soy milk and stir that in until you hit your desired consistency.
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