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vegan mayo

This vegan mayo and sandwich spread is another game changer for me. I am not a fan of the vegan mayo options in the store. For one, they are super expensive, and even more importantly, they are made almost entirely out of oil. So here is a great alternative to those store bought mayos. This one is a healthier version that is so easy to make for pretty much pennies, contains no oil, and you can make it all organic. Plus! Since this is home-made it doesn't contain any preservatives. With that said, this will keep in a glass container in your refrigerator for 7-10 days. I love this stuff and this is the closest mayo recipe that I have come up with to the real thing. I tried making this with cashews, but it reallly didn't have that mayo taste or texture. Try it out for yourself and tell me what you think.

chickpea sandwich

Add this mayo to your chickpea salad sandwich


  • 8 oz. silken tofu

  • 1 tsp juice of lemon

  • 1 tsp organic sugar

  • 1 tsp white vinegar

  • 1 tsp salt

  • 1/4 tsp dijon mustard

  1. Press your tofu of most of the water. 

  2. Add it to a processor along with all of the ingredients and blend smooth. Your mayo should be creamy.

  3. Store it in a sealed glass container in the refrigerator. Chill for at least one hour before first use.



A few things to note; I use half of a 16 oz block of tofu at a time to avoid waste and to keep it fresh. You must use the silken tofu as opposed to a firm tofu in order to get the creamy and light texture and feel of a traditional mayo. If you press out too much water initially, you may not get the fluffiness and desired consistency. You can add in more water (or lemon juice or vinegar). If you do add more lemon juice and vinegar, that will change the flavor of your mayo, so keep that in mind.

Since the silken tofu isn't firm, I scooped half of the block into a mesh strainer to get the water out and then easily transfer that to a processor to blend.

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