I was a tad skeptical before trying this recipe from Forks Over Knives but decided to give it a try since it had so many positive reviews. So glad I did because this recipe is super simple to make and tastes very similar to regular mayo without all the added cholesterol and saturated fat. I’ve used this mayo on veggie burgers, in slaw, to make aioli, and much more.
1 12-oz. pkg. of extra-firm silken tofu, drained (I’ve used firm tofu before and the texture turned out fine)
3 tablespoons of rice vinegar
1 teaspoon of dry mustard
½ teaspoon of onion powder
½ teaspoon of garlic powder
½ teaspoon of sea salt
Pinch of black salt (optional but gives it an egg taste)
In a food processor combine all ingredients. Cover and process until smooth and creamy. Transfer to an airtight container. Chill up to 5 days.