Vegan Mayo

Mayonnaise is an essential condiment at times but impossible to find without a whole bunch of additives, preservatives and often eggs. This recipe is on the money, with all clean and controllable ingredients that you can adjust per taste and tolerances!

7 oz soft tofu

1/3 cup pure avocado oil

1 Tbs lemon juice or lemon zest

1 tsp apple cider vinegar (see note)

1/2+ tsp pink salt

Makes 3/4 cup

In small processor or immersion blender combine all ingredients and blend for 1 minute. My mini food processor worked perfectly!

Store in sealed container and refrigerate. Keeps up to 5 days.

Notes: Using the zest of citrus does not have acid but still brings citrus notes. The acidity of the vinegar is likely neutralized with the tofu. I tried this using extra virgin olive oil and found it to be overpowering in flavor, pure avocado oil was perfect!