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Vegan Oil Free Mayonnaise Recipe

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This recipe for Vegan Oil Free Mayonnaise, by , is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Annette Leahy

Category:
Category:

Ingredients:  
Ingredients:  
For the Vegan Oil Free Mayonnaise [with Tofu or Cashews]
1 12.3 ounce package firm silken tofu (OR use 1 cup cashews soaked in boiling water 30 minutes + 1/2 cup plain plant milk)
2 tablespoons lemon juice (about 1 lemon)
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
Optional but recommended: 1/8 +/- teaspoon kala namak (see notes)
To Make Vegan Aioli (use the ingredients above + garlic)
2 large cloves garlic smashed and finely minced

Directions:
Directions:
Place all of the ingredients in a food processor (or a blender, if making the cashew version), and process until smooth and creamy, about 1 minute. For the best flavor, allow to rest in the refrigerator for at least 30 minutes.

Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Kala namak, or Indian black salt, is optional but highly recommended. It has a mild sulfur flavor (like eggs) that makes it taste more like 'real' egg-based mayonnaise.

 

 

 

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