When you’ve nailed a vegan mayonnaise there’s no looking back. Since coming up with this little beauty it is a constant staple in the fridge and it has become our go-to condiment of choice, especially in the summer. The marvellous thing is not just the taste, which is spectacular, but also the simplicity. You can knock up a jar of mayo in under 10 minutes and it’ll taste as good as anything you can buy in the shop. And it is considerably cheaper. It is also easy to adapt, you can turn it into garlic mayonnaise by simply adding some well mashed garlic or give it a kick by adding a squirt of sriracha. Add this mayonnaise to your burger, chips, make a potato salad with diced, cooked potatoes and chives. Or maybe best of all, add it to grated cabbage and carrot to create a divine coleslaw fit for the Gods.
1 tbsp white wine vinegar
1 tsp fresh lemon juice
1 tsp Dijon mustard
½ tsp salt
1 cup rapeseed oil (or other flavourless vegetable oil)
Press the silken tofu for 5-10 minutes. This is an important step as it will extract about ½ cup water and prevent your mayo from being watery.
Put the pressed tofu into a bowl with the vinegar, lemon juice, mustard and salt. Whizz together with a hand blender or whisk and when combined, gradually add the oil, a little at a time until you reach the desired consistancy. And that is it. Store in a clean jar in the fridge, it will keep in the fridge for up to 5 days.