Tuesday, June 7, 2011

Vegan Mayonnaise

This is from a cookbook I own called "the best veggie burgers on the planet". This all vegan (eggless) cookbook is awesome because not only does it have a ton of recipes but it also has them divided into different areas of the world (ie italian, arabic, american) also.... unlike most cookbooks it goes into all the bread recipes!!! and buns!!!! I never knew making buns was so easy! Then it goes a step futher and goes into sauces, dips, dressings, and condiments! I had no idea how easy condoments (besides bbq and salad dressing) were to make. And last but certainly not least it has a salad / side dish section as well as a dessert section. I am in LOVE with this book. I've already made 5 recipes from it lol. Anywho enough blabbing, here's the recipe.

The best veggie burgers on the planet available from Amazon for $13.15 (free ship with prime)
Vegenaise about $3.99 for the small jar $7.99 for the large jar.

7 ounces extra firm tofu, drained and pressed

1/4 cup (35g) raw cashews, ground into a very fine powder

1tablespoon lemon juice

1 tablespoon raw sugar or agave nectar (love agave)

1 1/2 teaspoons brown or dijon mustard

1 teaspoon apple cider or rice wine vinegar (if you use wheat free then this reicpe becomes egg and wheat free)

1/2 teaspoon sea salt

6 tablespoons canola oil


Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.

Slowly drizzle in the oil and pulse until you get a consistency that you like. Store in an Air tight container for up to 2 weeks.

Yields 2 cups.

Bon Appétit,

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