Never having been a mayonnaise fan, this recipe intrigued me. The consistency and taste are wonderful.
Flavour: It is mighty close to mayonnaise. The garlic and onion powder along with Dijon mustard give it a very authentic taste.
Benefits: Compared to regular mayonnaise, about 90% fewer calories and even with low fat mayonnaise, ¼ of the calories. The difference is mayonnaise is mostly oil and therefore fat. Enjoy this traditional favourite reworked and no guilt.
Yield: Just under 1 ½ cups (330 grams), 25 servings
Total time: 5 minutes
Equipment: food processor
10.6-ounce package of silken or soft tofu, preferably non-gmo (300 grams)
1 tablespoon apple cider vinegar (15 grams)
¾ teaspoon low sodium soy sauce or tamari or sea salt (23 grams)
2 teaspoons Dijon mustard (10 grams)
1 ½ teaspoons garlic powder (5 grams)
1 teaspoon onion powder (3 grams)
Place all ingredients into a food processor or a blender and blend for 1-2 minutes until smooth and well incorporated.
Thanks to T Colin Campbell for the inspiration for this recipe. The types and quantities of spices are updated.