After an hour long cycling class today, Rich and I came home starving but wanting to eat something healthy. This time of year there are so many fresh tomatoes, so we decided to make tomato sandwiches with my homemade vegan mayo! The sandwiches were juicy and satisfying after a workout. I felt much better eating vegan mayo with a lower sodium content than I buy in the store.
I used to buy Follow Your Heart Veganaise at the health food store. Now that I’m going back to school, I’m trying to stay healthy without spending so much money. Making my own veganaise seemed like one good way to do that.
I was surprised by how easy it is to make! There are only 7 ingredients and I just put them all in the food processor together. Then, I canned my veganaise in mason jars. I can’t say it looks as cute as my peanut butter in the mason jars, but it is nice to have lots of veganaise in the house!
The outcome has a less dense consistency that Follow Your Heart’s Veganaise does, but I actually really liked that. It didn’t feel as heavy. I also liked the taste a lot better. It tastes less processed. The mustard and black pepper give it a little more flavor, which makes for better sandwiches!
- 16 ounces (1 pound) silken tofu
- 3 tablespoons olive oil
- 2 tablespoon apple cider vinegar
- 2 tablespoons dijon mustard
- 1/8 teaspoon salt
- 1/4 tablespoon freshly ground black pepper
- 1 1/2 tablespoons fresh lemon juice
- Squeeze the juice of 1 lemon.
- Add all of the ingredients to a food processor and blend until well combined.
- Chill for at least 3 hours before serving.
- This made 24 ounces of vegan mayo. I used mason jars to store it.
I want to start making my own salad dressings next. Any vegan salad dressing recipe recommendations?