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Vegan Mayo Recipe

Homemade vegan mayo on a tomato sandwich

Homemade vegan mayo on a tomato sandwich

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.

Our post workout vegan lunch - tomato sandwiches with vegan mayo and borsht

Our post workout vegan lunch – tomato sandwiches with vegan mayo and borsht

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!

Vegan maya ingredients

Vegan mayo ingredients

Easily add all ingredients to the food processor

Easily add all ingredients to the food processor

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!

 

Homemade Vegan Mayo
Yields 24
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Prep Time
8 min
Prep Time
8 min
27 calories
1 g
0 g
2 g
1 g
0 g
24 g
28 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
24g
Yields
24
Amount Per Serving
Calories 27
Calories from Fat 20
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 28mg
1%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 ounces (1 pound) silken tofu
  2. 3 tablespoons olive oil
  3. 2 tablespoon apple cider vinegar
  4. 2 tablespoons dijon mustard
  5. 1/8 teaspoon salt
  6. 1/4 tablespoon freshly ground black pepper
  7. 1 1/2 tablespoons fresh lemon juice
Instructions
  1. Squeeze the juice of 1 lemon.
  2. Add all of the ingredients to a food processor and blend until well combined.
  3. Chill for at least 3 hours before serving.
Notes
  1. This made 24 ounces of vegan mayo. I used mason jars to store it.
Adapted from How to Cook Everything Vegetarian by Mark Bittman
beta
calories
27
fat
2g
protein
1g
carbs
1g
more
Adapted from How to Cook Everything Vegetarian by Mark Bittman
Bed Stuy Foodie http://bedstuyfoodie.com/
Vegan mayo after mixing

Vegan mayo after mixing

homemade vegan mayo

homemade vegan mayo

IMG_3977

I want to start making my own salad dressings next. Any vegan salad dressing recipe recommendations?