My man went to the doctor recently and found out that he has high cholesterol so I’ve been looking for ways to use healthier ingredients when I cook.
I use mayo pretty often in salads and sandwiches so I made a healthier alternative – vegan mayo!
The consistency is similar to regular mayo so it’s a great substitute without all the fats and cholesterol. It’s real simple to make – all you need to do is combine silken tofu, olive oil, apple cider vinegar, water, salt and a little Dijon mustard into a blender. Blend until smooth and that’s it! Transfer to a tight lid jar or container and it’s good for up to 2 weeks in the fridge.
I love using this for recipes that call for mayo because it’s healthy and guilt-free! 🙂
Easy Vegan Mayo Recipe
- 1 block of silken tofu
- 1 1/2 tbsp olive oil
- 1 tbsp apple cider vinegar or white vinegar, lemon
- 1-2 tbsp water
- 1/2 tsp salt
- 1/2 tsp Dijon mustard
- In a blender, combine the tofu, olive oil, apple cider vinegar, water, salt, and Dijon mustard.
- Blend until smooth. Adjust the amount of water based on the desired consistency.
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