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:7 ounces (195 g) extra-firm tofu, drained and pressed1/4…
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:
- 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
Instructions:
- Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.
- Slowly drizzle in the oil and pulse until you get the consistency that you like.
- Store in an airtight container in the refrigerator for up to 2 weeks.