Potato Salad with corn, spring onions, seitan and vegan mayonnaise (recipe below)Well the day has finally arrived where I put down my mayo recipe.
It is not as thick as regular mayo - but the taste is pretty good (having said that - I haven't eaten real mayo for a VERY long time so I think it tastes like what I imagine it would taste like and Nat loves it so it works for us.
The reason I have had to come up with a mayo recipe is that all the ones I have seen use so much oil - and I am sure that it would make a better texture - but with the amount of mayo that we eat - it would not be healthy at all.
We mainly use this on sandwiches and potato salad.
Anyway - here is the recipe. I kind of based it on Vegan Dad's recipe but used silken tofu instead of soymilk and oil.
Low-fat vegan mayo recipe
1 300g silken tofu
1/2 tsp salt
1/2 tsp sugar (I use raw sugar)*
1/2 tsp mustard powder*
1 tbsp lemon juice
1 tbsp vinegar (I use white wine vinegar)
Combine all the ingredients in a food processor or blender and process for 1-2mins. Adjust seasonings to taste (I sometimes add a little more salt and sugar and lemon juice. Chill before serving. I have stored this in the fridge for up to a week. Sometimes water forms on the top - just stir it back in before using it.
*I have used dijon mustard as well but I reduced the sugar a little bit when I did that.
If you are not afraid of adding oil to your mayo, you might want to also check out Vegan Dad's Recipe.
