Ingredients
- This recipe produces a fluffy and creamy vegan mayo. I combined two separate recipes with minor adjustments to create this mayo. If you want a simpler version prepare this recipe without the aquafaba, use just the tofu. If you want a soy free mayo try the almond milk mayo.
- Vegan mayonnaise has a much shorter shelf life than regular commercial mayo.
- You can replace the lime juice with lemon juice or apple cider vinegar.
- For this recipe you will require readymade tinned, cooked chick peas or Kabuli chana. The liquid from these tinned chick peas is called Aquafaba.
- Traditional mayo gets its yellow collar from egg yolks. Since vegan mayo doesn't have yolks you can add yellow mustard paste, pinch turmeric (be careful as this is a strong flavour) yellow miso paste and a variety of natural ingredients. I sometimes use natural marigold color when I don't want any flavour.
- If you prefer not to use any of these your mayo will have a lighter color.
- Makes approx 1 3/4 cups
- 200 GRAMS SILKEN TOFU DRAINED COMPLETELY
- 1 CUP REFINED FLAVOR FREE OIL -CANOLA, SAFFLOWER, SOY BEAN, CORN,PEANUT,VEGETABLE, RICE BRAN
- 1/2 KG (15-16 oz) TIN OF CHICK PEAS (COOKED KABULI CHANA)
- 1/2 TBSP LIME JUICE
- 1/2 TSP HABANERO CHILLI SAUCE OR A HOT SAUCE OF YOUR CHOICE OR 1 TEASPOON SPICY MUSTARD PASTE (OPTIONAL)
- SALT TO TASTE
Instructions
- DRAIN THE CHICK PEAS AND RESERVE THE LIQUID. THIS BEAN LIQUID IS CALLED AQUAFABA. USE THE CHICKPEAS FOR A DIFFERENT RECIPE. YOU WILL NEED 1/4 CUP OF THIS LIQUID FOR THE RECIPE BELOW.
- USING AN ELECTRIC HAND WHISK OR STAND MIXER, WHISK 1/4 CUP OF THE AQUAFABA IN A LARGE MIXING BOWL FOR ABOUT 2 MINUTES.
- DROP BY DROP ADD 3/4 CUP OF THE OIL AND KEEP WHISKING UNTIL THE MIXTURE BECOMES FLUFFY. IT IS IMPORTANT TO ADD THE OIL SLOWLY. PROCESS WILL TAKE 4 MINUTES OR SO.
- RESERVE THIS BEAN AND OIL EMULSION.
- IN A FOOD PROCESSER BLEND THE SILKEN TOFU UNTIL SMOOTH AND FREE OF ANY LUMPS. IF NECESSARY RUN THE PUREED TOFU THROUGH A SEIVE.
- ADD THE 1/4 CUP REMAINING OIL AND BLEND AGAIN. ADD MUSTARD OR HOT SAUCE AND LIME JUICE AND BLEND AGAIN.
- USING AN ELECTRIC WHISK SLOWLY BLEND THIS TOFU MIXTURE INTO THE BEAN LIQUID EMULSIFICATION UNTIL FULLY INCORPORATED.
- ADD SALT AND MORE FLAVORINGS TO TASTE.
- BOTTLE IN A DRY CONTAINER AND KEEP REFRIGERATED FOR UPTO 3 DAYS.
© 2024 All content copyright: Tara Deshpande