Low Fat Vegan Mayonnaise
| Prep Time: 5 min | Serves: 14 |
| Cooking Time: 10 min | Yield: 14 Tablespoons |
A low fat/low calorie version of the traditional eggless vegan mayonnaise. Recipe from http://www.myvegancookbook.com/recipes/recipe.php?id=28
Ingredients
- 7 oz Silken Lite Tofu
- 1/2 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Distilled White Vinegar
- 1 tbsp Lemon Juice, Canned Or Bottled
- 1/2 tbsp Extra Virgin Olive Oil
- 1 tbsp Pure Corn Starch
- 2 tsp Splenda
Directions
1. Place the silken tofu, salt, onion powder, white vinegar, lemon juice, olive oil, corn starch and sugar substitute into a blender and blend until the mixture is smooth.
2. Pour the mixture into a small sauce pan and cook on medium heat until it thickens, stirring and mashing downward (to get rid of any lumps) constantly with a rubber spatula. (Cooking time will vary!)
3. You want to get it almost to the thickness you want and take it off the stove and continue stirring to cool it and take out any lumps. If you cook it too long it will lose it's glossy appearance. It will continue to thicken up after you take it off the stove, so you will want to keep that in mind.
This can be served to your liking, warm or chilled in the fridge. It will keep in the fridge for up to two weeks.