Vegan Mayonnaise Recipe-February 2024-www.zdask.com

　　Wheat Free

　　No need to worry if your local market doesn't carry egg-free mayo. Just whip up some of your own. This recipe works very well as a sandwich spread or in any mayonnaise-based dressing. As long as you use wheat-free vinegar, this mayo is indeed wheat-free.

Ingredients

almost 2 cups (450 g)

　　7 ounces (195 g) extra-firm tofu, drained and pressed

　　1/4 cup (35 g) raw cashews, ground into a very fine powder

　　1 tablespoon (15 ml) lemon juice

　　1 tablespoon (12 g) raw sugar or (21 g) agave nectar

　　1 1/2 teaspoons brown or Dijon mustard

　　1 teaspoon apple cider or rice wine vinegar

　　1/2 teaspoon sea salt

　　6 tablespoons (90 ml) canola oil

Step 1

Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.

Step 2

Slowly drizzle in the oil and pulse until you get the consistency that you like.

Step 3

Store in an airtight container in the refrigerator for up to 2 weeks.

　　From The Best Veggie Burgers on the Planet: 101 Globally Inspired Vegan Creations Packed with Fresh Flavors and Exciting New Tastes by Joni Marie Newman. Text © 2011 by Joni Marie Newman; photography © 2011 Rockport Publishers. Published by Fair Winds Press.