Vegan tofu mayonnaise

Vegan tofu mayonnaise

Total: 1 hr 5 min. | Active: 5 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / dl: 157 kcal
, Fat: 10 g
, Carbohydrate: 5 g
, Protein: 12 g
Is it really possible to make your own mayonnaise? And a vegan one at that? I recently asked myself the same question and began to experiment in the kitchen. Using tofu as a basis guarantees a wonderfully creamy texture. Tofu is also very high in plant-based protein. You can enjoy the mayonnaise with fries or incorporate it into a pasta or potato salad in summer.

Ingredients

3 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

260 g tofu (e.g. KARMA), cut into pieces
2 tbsp coconut milk
3 tsp vinegar
2 tbsp lemon juice
1 tsp salt
1 tbsp nutritional yeast
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How it's done

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Place all of the ingredients in a blender and puree until smooth. Transfer the mixture to the jar, seal the jar and chill for at least 1 hr.

Good to know
Shelf life: Keep sealed in the fridge for 3-4 days.

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