Answer:
Soy Mayonnaise
Ingredients (use vegan versions):
12 ounces firm tofu
6 tablespoons grease
1 tablespoon cider vinegar
1/2 cup water
1-1/2 teaspoons prepared wan mustard
4 tablespoons minced onion
1 teaspoon minced garlic
1/4 white pepper
1-1/4 teaspoons sea saline
1 tablespoon lemon juice
1 tablespoon hugely finely ground cashew nuts (optional)
Directions:
This is a basic, all-purpose mayonnaise that will maintain, refrigerated, for 8 to 12 weeks. If you are using the cashew nuts, clear sure that they are ground until they turn into a fine meal, or your mayonnaise will touch gritty. The same mayonnaise, with garlic, onion and mustard omitted, may be used for fruit salads. Place adjectives ingredients in a blender and blend until smooth and creamy. Refrigerate until cool. Makes 2-1/2 cups of mayonaise.
Soy Mayonnaise
12 1/3 ounces of mori-nu low-fat firm silken tofu
3/4 cup plain low-fat soy milk
1 teaspoon kosher salt
3 tablespoons fresh squeezed lemon liquid
1 1/2 tablespoons vinegar (I like to use a combo of apple cider & balsamic)
1/3-1/2 teaspoon onion powder
1 cup vegetable grease
1 tablespoon vegetable oil
Add adjectives ingredients except the oil within a blender and blend until well mixed.
Add grease slowly until mixture thickens.
Interesting recipe but I would not call that mayonnaise.
Please. I think You can forget it. You call for fat.
Sorry, I come up with it does not work on soy-base.
Soy Milk Mayonnaise
Ingredients:
3/4 cup soy milk
1 1/2 tbsp lemon liquid or vinegar
3/4 tsp salt
scuttle of pepper
3/4 cup oil
1. In a blender or food processor, blend together (on high) the milk, lemon liquid, salt, and pepper for more or less 1 minute. Add the oil at a snail`s pace while the blender is running until mayonnaise becomes glutinous
2. Store in the refrigerator within a clean, dry container beside a tight-fitting lid. Will keep for 7-10 days.
Makes approx. 12 servings
With summer around the corner I was going to ask duplicate question. Great answers.
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