This Creamy Vegan Mayo is rich and spreadable with a combination of tofu and white beans and gets classic flavor from cider vinegar and agave nectar. Try it on veggie burgers, sandwiches and as a base for mayonnaise-based salads. Find the recipe here www.wholefoodsmarket.com/recipe/creamy-vegan-mayo.
Makes about 1 1/2 cups
1/2 (14-ounce) package firm tofu, drained
1 cup drained and rinsed canned white beans
4 teaspoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon agave nectar
1/4 teaspoon fine sea salt
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.
Per Serving: Serving size: 1 tablespoon, 20 calories (5 from fat), 35mg sodium, 3g carbohydrates, (1 g dietary fiber, 1g sugar), 1g protein.
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