Making vegan mayonnaise at home doesn't have to be complicated - just keep this simple recipe on hand. It can be customized to your taste with the spices of your choice, some garlic, or even fresh chopped herbs added just before serving.
How it's made
300g of silken tofu
1 tablespoon of apple cider vinegar
1 teaspoon of maple syrup
1 small clove of garlic, minced
1/2 teaspoon of sea salt
1 teaspoon of Dijon mustard
3 tablespoons of olive oil
1/2 teaspoon of ground turmeric
Mix all the ingredients together except for the mustard, olive oil and turmeric.
Gradually add in the mustard and the olive oil to make an emulsion. The mayo is ready when the texture is thick and creamy. Add the turmeric and stir again if desired.
Transfer the mayo to a small mason jar. It will keep in the refrigerator for 3 to 5 days.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.