On any sandwich that contains lettuce, mayo is essential, so let’s make some.

Makes 1-½ cups

12.3 ounce pkg. extra firm Mori-Nu Silken-Type tofu, rinsed

¼ cup white vinegar

2 t. salt

1 T. sugar

1 t. dry mustard

½ t. mild paprika

¼ cup prepared yellow mustard

¼ cup olive oil (plain, not extra virgin)

Break tofu as you place it into a blender container.

Add vinegar and salt. Blend till well-mixed, shaking the blender container back and forth, front to back, side to side on the counter.

Add sugar, dry mustard, paprika, prepared yellow mustard and olive oil. Continue to blend, while rocking unit till it blends uniformly and it becomes very smooth. Transfer to jar with lid and refrigerate till ready to use on all your favorite sandwiches.

Notes: If you have a high powered blender you won’t need to do the rocking part. But most people don’t have one of those. Do not use food processor. It won’t achieve what we’re looking for here–a mayonnaise consistency, like the egg mayonnaise in the store. Do not add extra liquid–work it. Adding more liquid will produce a dressing and we want a mayonnaise. Voila! You have your own animal-free mayonnaise. Comes out perfectly every time.

Now that you have the basics, experiment with different flavors: curry, basil, tarragon etc.

My motivation for developing my own mayonnaise comes from Vegenaise–the greatest animal-free mayo on the planet to date. Yet, where I live, Vegenaise is not readily available, and where it is available it’s a bit expensive. Maybe because it has a shelf life that some grocers don’t want to deal with, or maybe Vegenaise isn’t working hard enough to get the product to everyone.

Frankly I don’t care what their motivation or lack of motivation is. I want animal-free mayo when I want it–so I found away to please myself. Now all I need from any grocer is tofu.

Do not use water-packed tofu for this particular mayonnaise. You want Silken-Type.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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