Vegan Mayonnaise
This vegan mayonnaise swaps eggs for tofu and needs only two ingredients to make. Silky or soft tofu blends into a smooth, pale base, and a slow stream of olive oil gives it the thick body of a classic mayo. It takes about three minutes and one machine. Because the base is neutral, you control the seasoning, from plain salt and pepper to whatever spices suit your sandwich.
Instructions
Drain the tofu well, then put it in a food processor or blender. Blend it until it is completely smooth, with no visible curds.
With the machine still running, add the olive oil a little at a time. Pouring slowly lets the oil emulsify into the tofu, and the mixture should thicken to a creamy, spreadable texture.
Season with salt, black pepper or any other spices you like, adding a little at a time and tasting as you go. Blend briefly to mix, then use it as you would any mayonnaise.
Make it personal.
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