I’ve had several people ask for different recipe’s that I’ve been experimenting & playing around with. Although, I can’t take full credit for this one (I’ve stolen bits & pieces of this recipe from various sources) this is what I’ve come up with & have tailored it to my specific taste buds.
The final results taste a little like Miracle Whip (which I’m not a fan of!), however, I have not found an ingredient that’s all-natural that I can add to get that “tangy zip” gone. I’ve been recently introduced to citric acid which is an ascorbic “spice” that should work, but I haven’t bought any yet to try it out. I’ve also played around with different spices; garlic, basil, pepper, etc. to give it different tastes, but this is the base recipe that I use. The cheapest I’ve found “vegan” mayo in the store was around $7/jar, this recipe costs me about $3 & makes about 1/2 a jar (so its almost equivalent to what you’d buy in the store). So far, I’ve preferred my homemade mayo over the vegan brands I’ve tried from the store store (they seem to taste to much like Miracle Whip for my liking). Also, I let the jar sit a few hours (usually overnight) before I eat it, the taste balances out after its been able to combine together.
Keep in mind these ingredients have been tailored to my taste, you may need to play with it a little bit to suit your own taste buds.
Let me know what you think!
300g Silken Tofu (1pkg., if you can’t find “silken” I’ve used extra soft before, but you may need to blend it a little longer to get that creamy “mayo” consistency)
1 TBL. water
1TBL lemon juice
5tsp brown sugar
1TBL Extra-Virgin Olive Oil
3tsp. white vinegar
add all ingredients together & hand mix, on low, until desired consistency (usually about a minute).*you probably could use a food processor. I don’t have one, but a hand mixer works just fine for me.*
Store in jar & refrigerate (really not sure how long it’s good for. Mine is usually gone before it starts to go bad).