Classic Vegan Mayo
Servings: 24 ounces
Calories: 25kcal
This homemade Vegan Mayo Recipe will become a staple in your refrigerator. Easy to make, creamy, and delicious. What else do you need?
Print Recipe
Equipment
- 1 High Speed Blender optional
Ingredients
- 12 oz. silken tofu
- ½ cup cashew pieces blanched and cooled
- 2 ½ Tbsp red wine vinegar
- 2 Tbsp Dijon mustard
- 1 tsp black pepper fresh cracked
- 1 ½ tsp maple syrup
- 1 ½ tsp kosher salt
- ½ cup olive oil extra virgin
Instructions
How to make classic vegan mayo
- Place the cashew in a pot with water, and bring to a boil cooking for 2 minutes. Remove from heat, and allow to hydrate for 5 minutes. Drain and rinse under cold water.
- Place all of the ingredients in a high-speed blend except the olive oil. Purée until very smooth, slowly add the olive oil, while the blender is still puréeing on high speed.
- Place the classic vegan mayo in a glass container and cool.
Notes
Nutritional values are an estimate
Nutrition
Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 160mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
