Being a vegan in Dublin in 2016 finding and buying ‘substitutes’ for regular meat and dairy products can still be expensive and disappointing, which is strange to me in this day and age. So many people are looking for ‘healthier options’ there’s no denying this. But are the ‘healthier’ options out there really any healthier? Often products are laced with refined sugars and oils, which are of no nutritional value to anyone, but add lots of ’empty’ calories.
So, while making everything you eat from scratch often isn’t a realistic expectation, making some things from scratch to being with is! I have yet to find a vegan mayonaise available in shops that I like the taste of, or one that that isn’t high in oil and starches. This recipe uses silken or soft tofu. Now tofu is a product vegans (and non vegans) usually love or hate. I think everyone can like it in some shape or form if used properly, it needn’t be tasteless and ‘soy’ flavoured. In this recipe the neutral flavour works as an advantage as the tofu acts as the base of the recipe, replacing the eggs and oil!
I made two variations of the recipe, one traditional flavoured mayo and then added some fresh garlic to make an aioli or garlic mayo, that goes perfectly with some baked wedges 😉
This recipe will keep for a week in an airtight container in the fridge and serves… well that depends on how much mayo you like haha!
375g of silken tofu
2 tsp dijon mustard
1 tbs white wine or cider vinegar
2 tbs lemon juice
1tbs extra virgin olive / rapeseed oil
1/2 tsp sea salt
pepper to taste
For the aioli:
Add 1/2 clove fresh minced garlic – depending on preference
Combine the tofu, dijon and lemon juice in a high speed food processor or blender
Scrape down the sides of the blender with a spatula
Add the vinegar, and oil, you may add more to loosen the mix and for flavour if you wish
Season to taste
If making aioli as well split the mix in half, add garlic to the half in the blender and pulse until smooth
Enjoy.. with everything you eat 🙂