Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 Vegan Mayonnaise 1 package 8 ounce water -- packed extra firm tofu, drained 1 tablespoon apple cider vinegar 1/4 cup water 1 teaspoon wet mustard 1 teaspoon maple syrup 1 tablespoon canola oil Onion salt to taste Cut the tofu into cubes and put into blender. Add the vinegar and water and blend. Add the remaining ingredients. Blend all ingredients until smooth. The mixture should be thick. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2008 Report Share Posted February 16, 2008 Vegan Mayonnaise Story Created: Feb 15, 2008 at 6:57 AM CST Story Updated: Feb 15, 2008 at 7:58 AM CST 1. 1/2 cup RAW WHOLE ALMONDS.2. 1/2 cup PURIFIED WATER...avoiding tap/mineral water tastes.3. 2 TABLESPOONS Lemon Juice4. 1-1/2 teaspoons Vinegar of choice...I use Apple Cider Vinegar.5. 1/2 teaspoon pure/canning Salt...this recipe makes almost 2 CUPS...that is very little sodium.6. 1/2 teaspoon Light Agave Nectar7. 1/4 teaspoon ground Yellow Mustard Powder8. 1/2 to 2/3+ light Vegetable Oil...the kind you use decides the right amount to use...start with less. DIRECTIONS: ...THIS REQUIRES A FOOD PROCESSOR OR BLENDER ...THIS IS REALLY TASTY AND EASY 1) PUT INGREDIENTS 1) thru 7) in a food processor for about 2 minutes...keep the processor running...2) SLOWLY DRIZZLE the Oil into the mix...keep adding the Oil until a Mayonnaise consistency is reached...Do NOT add more Oil after that thickness is achieved.3) Add minced vegetables to your liking. REFRIGERATE OVERNIGHT TO MAKE IT REALLY THICK. Lasts in a covered jar for about a week. By Chef Jim HansonPersonal Chef Peter H Sent from - a smarter inbox. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 16, 2008 Report Share Posted February 16, 2008  Sounds good. Jo - Peter VV Saturday, February 16, 2008 8:08 AM Re: Vegan Mayonnaise Vegan Mayonnaise Story Created: Feb 15, 2008 at 6:57 AM CST Story Updated: Feb 15, 2008 at 7:58 AM CST 1. 1/2 cup RAW WHOLE ALMONDS.2. 1/2 cup PURIFIED WATER...avoiding tap/mineral water tastes.3. 2 TABLESPOONS Lemon Juice4. 1-1/2 teaspoons Vinegar of choice...I use Apple Cider Vinegar.5. 1/2 teaspoon pure/canning Salt...this recipe makes almost 2 CUPS...that is very little sodium.6. 1/2 teaspoon Light Agave Nectar7. 1/4 teaspoon ground Yellow Mustard Powder8. 1/2 to 2/3+ light Vegetable Oil...the kind you use decides the right amount to use...start with less. DIRECTIONS: ...THIS REQUIRES A FOOD PROCESSOR OR BLENDER ...THIS IS REALLY TASTY AND EASY 1) PUT INGREDIENTS 1) thru 7) in a food processor for about 2 minutes...keep the processor running...2) SLOWLY DRIZZLE the Oil into the mix...keep adding the Oil until a Mayonnaise consistency is reached...Do NOT add more Oil after that thickness is achieved.3) Add minced vegetables to your liking. REFRIGERATE OVERNIGHT TO MAKE IT REALLY THICK. Lasts in a covered jar for about a week. By Chef Jim HansonPersonal Chef Peter H Sent from - a smarter inbox. Quote Link to comment Share on other sites More sharing options...
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