Healthy Vegan Tofu "Mayonnaise"

So I can't really take credit for coming up with this recipe. It is originally inspired from Susan Voisin, the author of one of my absolute favorite vegan recipe-blogs. I have made some few modifications to the original recipe, and felt that it would be suiting to post my adaption of this recipe.

This spread do not really taste like mayonnaise, which in my case is good since I am not very fond of the traditional mayonnaise. I limit my intake of tofu and always buy organic, since tofu can be a bit over-processed in my opinion. But as a vegan it is hard finding a spread that can moisten up a dry sandwich without having to buy vegan butter that is high in saturated fat. That is where this comes in handy, because not only is it low in unhealthy fat but the tofu and nuts provide a nice source of protein. It is tasty as salad dressing, butter/mayo alternative, or simply with veggies and use this as a dip. I love eating this on brown rice cakes with grapes on top as a snack.

  • 300g silken tofu (I use Clearspring organic tofu)
  • about 50-60 grams unsalted and unroasted cashew nuts
  • 3 tbsp lemon juice
  • 1 tsp dijon mustard 
Spices, to taste:
  • Onion powder
  • Maldon salt
  • Black pepper
  • Cayenne pepper
  • Drain the tofu and blend all the ingredients in a high speed blender until even and creamy. Place the "mayonnaise" in a jar or airtight container and store in the refrigerator.

Hope you liked this recipe, and enjoy!

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