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Creamy Vegan Mayo

Makes about 1 1/2 cups
Time 15 min
This delicious alternative to mayonnaise contains no eggs or added oil. Use it as a base for potato salad, pasta salad and dips, or try it on your favorite sandwich. To boost the flavor, blend in some lemon zest, a pinch of cayenne pepper or a minced garlic clove. Watch our how-to video.
Ingredients
  • 1/2 (14.0-ounce) package firm tofu, drained drained
  • 1 cup canned white beans, drained and rinsed
  • 4 teaspoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon agave nectar
  • 1/4 teaspoon fine sea salt
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Method

Wrap tofu in several layers of paper towels, and arrange tofu on plate.

Cover tofu with another plate or heavy can and let sit for a few minutes to remove as much liquid as possible.

Repeat as needed.

Unwrap tofu, discarding paper towels.

Combine tofu, beans, vinegar, mustard, agave and salt in a blender and blend until smooth.

Mayo will keep in an airtight container in the refrigerator for up to 3 days.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 (14.0-ounce) package firm tofu, drained drained
  • 1 cup canned white beans, drained and rinsed
  • 4 teaspoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon agave nectar
  • 1/4 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.