Cookbook:Mayonnaise (Vegan)
| Mayonnaise (Vegan) | |
|---|---|
| Category | Vegan recipes |
| Servings | 10 servings |
| Time | 3 minutes |
| Difficulty |  |
Nutrition Facts | ||
|---|---|---|
| 10 servings per recipe | ||
| Serving size | 1 heaped tablespoon (22 g) | |
| Amount per serving Calories |
51 | |
| % Daily Value* | ||
| Total Fat 4.9g | 6% | |
| Saturated Fat 0.7g | 4% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 234mg | 10% | |
| Total Carbohydrates 0.3g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Total Sugars 0.1g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 1.4g | 3% | |
| Vitamin D 0mcg | 0% | |
| Calcium 60mg | 5% | |
| Iron 0.9mg | 5% | |
| Potassium 21mg | 0% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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A recipe for a vegan mayonnaise substitute using tofu and olive oil.
Ingredients
edit- 6 oz tofu (silky or soft preferred)
- 3 tablespoons olive oil
Procedure
edit- Drain the tofu and blend in a food processor/blender until smooth.
- Add the oil slowly and gradually to the blended tofu while the blender is still running. This emulsifies the mixture.
- Add additional spices (e.g. salt, black pepper, etc.) to taste.