Oil-Free Vegan Mayonnaise
Your search is over for a whole food plant-based mayonnaise that's not only quick and easy to make, but also healthy!0 cholesterol, ~0 saturated fat, and more than TEN TIMES fewer calories than regular mayonnaise (4x fewer than lite mayo).This recipe makes about a cup and a half of mayonnaise
- 350 g silken tofu
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1/4 tsp salt
- 1/2 tsp nutritional yeast
- 1/4 tsp dijon mustard
- 1/2 tsp pure maple syrup
- Add all ingredients to a blender, food processor or immersion blender.
- Blend until very smooth.
- Store in a glass container in the refrigerator for about 1 week.
Use in sandwiches, burgers, potato salad, coleslaw dressings and anywhere else you would use mayo.
Calories: 18kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 51mgPotassium: 57mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Photos by Amber Asakura
Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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Written by Gabrielle (hi!), these e-mails will help you on your plant-based journey with useful tips, tricks, facts and inspiration – and perhaps the occasional inappropriate joke thrown in for good measure.