I posted udon salad with jackfruit and summer vegetables last time. Using a lot of vegan mayonnaise makes the udon salad tastes better! Maybe it makes anything taste better! So I had to come up with guilt-free non-oil vegan mayonnaise. After trying a few different recipes, this one seems to work. It’s certainly missing oily real mayonnaise taste but it’s creamy and satisfying.
Let’s make it!
- Soak cashew for a few hours and drain water.
2. Wrap tofu with a paper towel and gently squeeze to remove some water. It needs to be soft tofu, not silken.
3. Mix all ingredients in a blender and blend until it becomes smooth. If it’s too thick, add some water.
This vegan mayonnaise is creamy but not oily so you don’t feel guilty about using it a lot. 🙂
- ⅓ dry cashew
- ¼ pack (1 pack = 14 oz.) soft tofu
- 2 tablespoons white wine vinegar
- 2 teaspoons rice vinegar
- 1 teaspoon plum vinegar (or rice vinegar)
- 1½ tablespoons lemon juice
- 2 teaspoons coconut nectar (or sweetener of your choice)
- 2 teaspoons black salt
- 1 tealespoon white miso
- ⅓ teaspoon mustard powder
- Soak cashew for a few hours and drain water.
- Wrap tofu with a paper towel and gently squeeze to remove some water.
- Mix all ingredients in a blender and blend until it becomes smooth.
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