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Vegan Mayo - Regular or Japanese Style Servings About 1/2 cup Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
This is a Japanese style vegan mayonnaise substitute. If you want a traditional vegan mayo, leave out the sugar and either the lemon juice or vinegar. The recipe can easily be adapted to change the flavor by adding roasted garlic, fresh tarragon, or other herbs that you enjoy. Prep Time 10 minutes Cook Time n/a

Ingredients:

Ingredients:

• 8 oz Silken Tofu
• 1 Tablespoon Lemon juice
• 1 small garlic clove
• 1 teaspoon white wine vinegar (substitute rice or distilled vinegar)
• 1 teaspoon Dijon style mustard
• 1 pinch Kala Namak (Black Salt - see notes) - optional (view here)

Optional Additions:

• 1 teaspoon sugar or maple syrup (substitute honey if not vegan)
• 1/4 teaspoon Tarragon (fresh or dried) (or other herbs as desired - see note)

Special Equipment:

Standard Blender (like this one)

 

Preparation Method:

Notes:

Kala Namak is a naturally sulfured salt that smells and tastes like egg. You can find it at all Indian grocery stores and many Asian grocery stores.

If making a Japanese style mayonnaise, you should use Kala Namak for the added egg flavor. You should also use rice vinegar or apple cider vinegar along with the addition of sugar. Using these ingredients will simulate the flavor of the traditional Japanese "Kewpie mayonnaise".

Method:

Add all ingredients to a blender and blend until very smooth.

Refrigerate for at least 2 hours to let the flavors blend and the mayo to thicken.