EXTRA VIRGIN OLIVE OIL MAYONNAISE
Silken-type tofu processed with extra virgin olive oil, vinegar and spices to create a smooth, flavorful veggie mayo! Use as is, or add a few extra ingredients to make it Supreme! Either way, it’s delicious and will suit all of your mayo needs – especially if you live in an area where store-bought animal-free mayo isn’t available!
Makes 4 cups
AFC Basic Mayonnaise:
2, 12.3 oz. pkgs. extra firm silken-type tofu, rinsed and broken into chunks
2 t. salt
4 t. sugar
1/3 c. extra virgin olive oil (a strong-flavored one)
3 T. rice wine or white Balsamic vinegar
1 t. dry mustard
1/2 t. garlic powder
1/2 t. paprika
Combine tofu, salt, sugar and olive oil in food processor. Process till creamy, pushing insides of bowl down with spatula.
Add vinegar, dry mustard, garlic powder and paprika. Continue to process till smooth and whipped.
Transfer to covered containers and refrigerate to use as needed.
A Supreme version: Makes 5 cups
Add to the above AFC Basic Mayonnaise:
2 T. additional extra virgin olive oil
1/3 c. soy cream cheese – plain – I used Tofutti brand
1 c. fat solids from cold can of coconut milk – spooned from the top (Roland brand works best; you can use Goya canned coconut milk too, however, their cans are not always consistent, so you might need 2 cans to retrieve 1 c. solids)
1 t. additional dry mustard
1/2 t. additional salt
Process till smooth and whipped. Transfer to covered containers and refrigerate.
CHEF DAVIES-TIGHT™ 