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VF Kitchen: Plant-Based Mayo | Cholesterol Free
Vegan First Kitchen brings you an exclusive cooking series with the Nutrition coach and plant-based chef - Vinita Contractor, Founder of Down 2 Hearth.
Preparation
Prep Time
5 min
Cook Time
5 min
Total Time
5 min
Ingredients
175 gms Silken Tofu
1 Teaspoon Mustard Powder
1/2 Teaspoon Salt
1 Teaspoon Liquid Jaggery or Powdered Jaggery (Optional)
1-2 Teaspoons of Lemon Juice (or Apple Cider Vinegar)
1 or 2 Pods of Garlic (Optional)
Mixer / Blender
Water
This is a super easy recipe for plant- based Mayo for all those who are lactose intolerant or who are trying to cut down their dairy intake or who are vegan.
It's a great alternative for the health conscious too, as it uses tofu made from non-GMO soy and contains far less additives and preservatives than store bought mayo. So go ahead try it for your coleslaw or spread it on your bread for a burger or sandwich or duck your baked potato wedges into it!
Method:
- Add Silken Tofu to the Mixer (Do not add water, just use chunks)
- Add Mustard Powder
- Add Salt
- Add Liquid or Powdered Jaggery (Optional)
- Add Lemon Juice (or Apple Cider Vinegar)
- Add Garlic (optional)
- Blend all ingredients together in Mixer
- Vegan Mayo is Ready
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