Mayonnaise can add zing to your food. A good vegan and healthy mayonnaise is not always at hand or easy to find. I tried to get one in Tenerife, no luck, only one thing to do: make it myself. I believe I have tried about 15 different recipes, below I share the 3 that turned out to be the best. Even they are healthy they do contain oil, so use the mayonnaise with that in mind.
1. Lemon Tahini Mayonnaise
- 1/2 cup tahini
- 3 tablespoons lemon juice equal to 1 average sized lemon
- 2 garlic cloves, chopped
- 6 fresh dates, pitted
- 3/4 teaspoon sea salt
- 3/4 cup water
Place all of the ingredients in your blender and blend until creamy and smooth. If you have a high-speed blender one minute should be enough. If not, then maybe 5 minutes.
2. Silken Tofu Vegan Mayonnaise
- 4 oz soft silken tofu
- 2 tsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 cup olive oil – or walnut or avocado oil
- Salt, your favorite and your taste
Put tofu, lemon juice and mustard in a blender or use a wand blender for about 30 seconds or until the tofu is smooth.
While blending, slowly add in the oil until dense and the mixture thickens. Add the salt and blend.
Taste and adjust seasoning to your taste
3. Tofu-Cashew Mayonnaise
This recipe makes 2 cups or half a litre of mayonnaise. If you’re not likely to use that much within two or three weeks, then make a half batch only.
- 12.3 ounce / 350 g firm silken tofu
- 1/2 cup / 2 ounces /1 dl raw cashews
- 3 tablespoons lemon juice
- 1 teaspoon prepared mustard, any variety
- salt to taste
Drain water from tofu and place it and all other ingredients in a high-speed blender. Blend at highest speed until light and creamy. Add salt to taste and blend again. Seal tightly and keep refrigerated. Stir before each use.
To make this in a food processor or regular blender, soak the cashews for 12 hours and process until smooth.
The photo is a traditional Danish “smorrebrød/smorgas”, rye bread, potato, mayonnaise and chives.
Photo credit: Cyclone Bill