Why? Because I told you to?? Ha ha — no actually, because it is EASY and SO MUCH better and more versatile and WAY healthier and lower in fat than store-bought (yes definitely even better than vegan varieties like Veganaise & Just Mayo), is OIL-FREE, cheaper and absolutely delicious! This simple recipe will absolutely change your life! No need to Hold the Mayo! Make it your own, commit it to memory and you’re off and running to always have some delicious, creamy & guilt-free goodness in your fridge! This recipe is in my book with Glen Merzer, America Goes Vegan! Definitely get this book for great info and amazing comfort food recipes made low-fat and healthy!
For years, we kept Veganaise stocked in the fridge, but I wasn’t happy about the fat and oil content, along with the fact that it’s so processed. Enter Tofu Cashew Mayo and now I’ve been making it for years!
By versatile I mean you can use it on ANY savory dish you want to make creamy. Dollop on a taco or any spicy dish, add to vegan alfredo sauce, add it to stir fry — the sky is the limit!
This recipe is the culmination of lots of kitchen experimenting! Enjoy! Let me know what you think!
Tofu Cashew Mayo
Mayo is an American staple. But virtually all mayonnaise on the market is made of oil, which is 100% fat, and devoid of nutrition. It’s easy and beneficial to make your own! Regular mayonnaise has 11 grams fat and 100 calories per tablespoon. Our mayo has only 1.6 grams fat and 19 calories per tablespoon! Unlike oil, tofu contains protein, calcium, iron, and more. This mayo also has the added advantage that it is creamy, not greasy, so it can be used to make virtually anything taste creamy. For instance, I use it instead of sour cream in my tacos! It subs very well for mayo in any recipe. I have found that this mayo lasts well over a week, kept chilled.
Recipe by Tracy Childs
Makes about 2 cups
1 cup firm tofu, drained a packed or 1 package silken tofu — see NOTES
1/4 cup raw cashews, soaked and drained well (with a Vitamix you don’t need to soak)
1 tablespoon apple cider vinegar
1 tablespoon light miso (chickpea or soy)
1 tablespoon Dijon mustard
water by the teaspoon — only if necessary
Blend until smooth.
NOTES:
1. Until recently I always used organic silken tofu (shelf stable), but alas I have found that the organic silken tofu is more watery than it used to be, so I have added about 1 teaspoon chia seeds to correct the consistency, and/or use unsoaked cashews (with a hi-speed blender). If you are concerned about the color, you can use white chia seeds. Black chia seeds look like you added poppy seeds to it! Not unpleasant, but I know some people are purists about mayo!
2. With Regular, refrigerated tofu the flavor is still great! Just add a bit of water when blending. The amount depends on the firmness (water content) of the tofu. Some tofus are VERY firm and could be difficult to blend. Be careful — don’t add to much water, but if you do, refer to note #1 and add some chia seeds to gel it up, if needed.
3. I use 1 tablespoon of the flavor ingredients (miso/mustard) when I use larger amounts of tofu — depending on the type.
4. There are lots of recipes using this mayo in America Goes Vegan! One example (great on Tracy's REAL Foods REAL Burgers) is:
“HONEY” MUSTARD DRESSING/DIP
This is a yummy flavorful, creamy version of an American favorite. It’s a great dip for your Crispy Baked Tofu (recipe on page xxx) or Crispy No-Fries (recipe on page xxx). Thin it a bit with white vinegar or unsweetened plant milk for a salad dressing.
(makes 1 cup)
½ cup Tofu-Cashew Mayo (recipe on page xxx)
1 tablespoon mustard of choice (I like stone-ground)
1 tablespoon maple syrup or date paste/syrup
INSTRUCTIONS
Stir together the ingredients.
Leave a comment