I can’t really call it vegan mayo, because without any oil it would be difficult to call it any kind of mayo – but I use it like a mayo.
Tayo!!
3-4 pitted dates – about 35g 1 pk organic firm tofu^1 – 16 oz size 1 Tbsp low-sodium tamari 1 Tbsp white balsamic vinegar^2
Do **not** press the tofu. Drain^1 the water out of the package of tofu without putting any pressure on it.
I place the dates in the blender first. Then I grab the drained (but not pressed) tofu and place it in the blender as I squeeze it into pieces (letting whatever water comes out of the tofu go into the blender). I add the tamari and the vinegar and let the whole thing sit for a bit (longer time if the dates are especially old or dry or hard).
Blend until desired consistency – time needed will depend on blender.
Don’t wait too long after blending before putting it in a jar – it gets thicker as it sits. Will definitely get thicker in the fridge.
^1 don’t drain the water if you want to use this as more of a sauce … just add the entire package of tofu AND water into the blender – the rest of the recipe is the same.
^2 any vinegar (or lemon juice) will be fine, it’s just the flavor will differ a little bit.
2 Comments
I can’t really call it vegan mayo, because without any oil it would be difficult to call it any kind of mayo – but I use it like a mayo.
Tayo!!
3-4 pitted dates – about 35g
1 pk organic firm tofu^1 – 16 oz size
1 Tbsp low-sodium tamari
1 Tbsp white balsamic vinegar^2
Do **not** press the tofu.
Drain^1 the water out of the package of tofu without putting any pressure on it.
I place the dates in the blender first.
Then I grab the drained (but not pressed) tofu and place it in the blender as I squeeze it into pieces (letting whatever water comes out of the tofu go into the blender).
I add the tamari and the vinegar and let the whole thing sit for a bit (longer time if the dates are especially old or dry or hard).
Blend until desired consistency – time needed will depend on blender.
Don’t wait too long after blending before putting it in a jar – it gets thicker as it sits.
Will definitely get thicker in the fridge.
^1 don’t drain the water if you want to use this as more of a sauce … just add the entire package of tofu AND water into the blender – the rest of the recipe is the same.
^2 any vinegar (or lemon juice) will be fine, it’s just the flavor will differ a little bit.
How long does this keep in the fridge?