Get ready to revolutionize your condiment game with the creamiest, most indulgent eggless mayo recipe that will make you wonder how you ever settled for store-bought! This game-changing recipe is not only a perfect substitute for traditional mayonnaise but also boasts a flavor profile that's arguably better than the iconic Hellmann's. With just a few simple ingredients and a high-powered blender, you'll be whipping up a deliciously smooth and tangy mayo that's perfect for sandwiches, salads, dips, and more. So, what are you waiting for? Dive in and discover the secret to making the best eggless mayo from scratch!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 1 cup
Ingredients
- 1 cup silken tofu
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
- Remove silken tofu from packaging and drain any excess liquid thoroughly.
- Place silken tofu in a high-powered blender or food processor, ensuring the container is clean and dry.
- Add lemon juice, Dijon mustard, apple cider vinegar, garlic powder, and onion powder to the tofu.
- Season with salt and pepper to your preferred taste preference.
- Blend all ingredients on high speed for 2-3 minutes until the mixture becomes completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
- Continue blending until the mixture reaches a consistent, mayonnaise-like texture with no visible lumps.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or vinegar to enhance flavor profile.
- Transfer the eggless mayo to an airtight glass container or jar with a tight-fitting lid.
- Refrigerate immediately and allow to chill for at least 30 minutes before serving to help the mayo set and flavors meld.
- Store in the refrigerator for up to 5-7 days, stirring briefly before each use.
Tips
- To ensure the best results for your eggless mayo, follow these essential tips:* Make sure to drain the silken tofu thoroughly to remove excess liquid, which can affect the texture of the mayo. * Use a high-powered blender or food processor to achieve a smooth and creamy consistency. * Don't over-blend, as this can cause the mixture to become too thick and sticky. * Taste and adjust the seasoning as you go to ensure the flavor profile is to your liking. * Refrigerate the eggless mayo for at least 30 minutes before serving to allow the flavors to meld together. * Store your homemade eggless mayo in an airtight container in the refrigerator for up to 5-7 days, stirring briefly before each use.
Nutrition Facts
Calories: 137kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
