Most vegan mayonnaises cost an arm and a leg... and then maybe another arm. For something as simple as (typically) oil, tofu and a few seasonings, that strikes me as a tad ridiculous. Storebought mayos also come with another hefty price: calories. This is because vegan mayonnaise recipes are nearly always based on animal-product mayonnaise, which is a ton of oil whipped very fast with a heap of eggs and seasonings till it all emulsifies into a solid. Tons of oil being totally unnecessary when you use tofu, because as you're already starting out with a solid, you don't have to try to create one with fat and speed. In the recipes I have seen in most cookbooks for making your own tofu mayonnaise, this is typically ignored, however: in a recipe yielding about as much as the one below, the amount of oil called for was nearly 3/4 of a cup! That's 12 tablespoons x 120 calories per tablespoon = 1440 calories from the oil alone! Or, if it's easier to think of it this way, a lot of future cellulite probably none of us actually needs.
Oil is, don't get me wrong, important for many reasons; culinarily it helps with mouthfeel and bringing out subtle flavors in ingredients with oil-based aromas (most herbs and spices, some vegetables and fruits), and health-wise a deficiency in essential fatty acids is one of the most common and overlooked nutritional problems for many vegans. It is sometimes possible to be so focussed on eating healthfully that you can miss out on what you need to be healthy. We don't need animal products and are benefitted by "missing out" on all the artery-clogging saturated fat and cholesterol, but our brains, skin, eyes and other body organs/processes need some fats -- including some very specific ones like Omega-3's -- to function and replenish themselves. With oil being an incredibly calorie-dense food, though, it's best to make every gram of fat you do eat count for more than just its caloric value.
In this recipe, I've lowered the fat/oil content considerably, and also made that which remains more nutritionally "functional". Soy is rich in Omega-3's which promote brain and cardiovascular health, and more than 50% of it's fat content is in the form of linoleic acid (an Omega-6), found to be helpful in the prevention of cancer, diabetes, and other diseases. Hemp oil has an excellent balance of Omega-3, -6 and -9's plus a heart-healthy balance of saturates, and is perfect in this concoction since it is not cooked. Omegas are quite heat sensitive, so if you plan to use this mayo in a cooked dish, choose monounsaturated-rich extra-virgin olive oil, which can take the heat without losing its nutritional value.
NOTES: #1- I've specified the brand of tofu I used to develop this recipe as I have found different brands of tofu to have their own meaning of "soft" (just like dress manufacturers and the meaning of "size 8"), and silken tofu is a whole other story altogether. Westsoy's water-packed "soft" (non-silken) is a bit firmer than most. If you use or prefer a different brand, you may need to adjust the other ingredients to get the texture, flavor and/or viscocity you want.
#2- Mayonnaises, made from anything, do not freeze well; I highly recommend making this fresh as-needed, in a half-batch if necessary. Because of the vinegar and lemon juice, it keeps very nicely for at least 7-10 days (I've never had a batch that has survived my kitchen exploits longer than that to find out!).
#3- A high-speed blender will make a smoother mayonnaise (as the one in the mixture, made with my K-Tech), but a standard blender will normally do nearly the same if you give it long enough, start at a lower speed till you have a blended mixture, then gradually increase the speed ending with the highest you have. If you want some more texture in the finished product, then obviously just blend less.
Vegan Tofu Mayonnaise
yields 2 cups
1 14-oz package Westsoy Organic soft water-packed tofu, well drained and broken into large chunks
3 Tbsp freshly squeezed lemon juice
3 Tbsp raw apple cider vinegar
1/2 Tbsp hemp oil (or olive if using in a recipe that calls for heat)
1 to 1 1/2 tsp stoneground mustard
1 tsp salt
Add all ingredients to a blender and blend, gradually increasing speed until the mayonnaise is completely smooth. Use the extra 1/2 tsp mustard to taste if you prefer.
Nutrition per Tbsp (16 Tbsp = 1 cup): Calories 17.3/Fat 1.0 (Sat 0.17/Poly 0.17/Mono 0.03)/Carb 0.6/Fiber 0.16/Protein 1.6
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