Bryanna Clark Grogan: TOFU MAYONNAISE

BRYANNA’S TOFU MAYONNAISE 

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makes a generous 1 1/2 cups     

Silken tofu makes a smooth, thick, rich-tasting mayonnaise that doesn't separate.  I think it tastes quite rich enough as it is, but if you like, you can add a little oil.  It's s very inexpensive and easy to make. NOTE:  I don't care for sweet mayonnaise, but if you prefer a Miracle Whip type of dressing, add about 1 tsp. sweetener of your choice.

12.3 oz. box extra-firm SILKEN tofu

2 tablespoons cider vinegar or lemon juice

1 1/8 tsp. salt

1/2 tsp. dry mustard powder

OPTIONAL: 1-3 tablespoons extra-virgin olive oil (or you can use flax oil or hemp oil, or a mixture)

Combine the ingredients in a food processor or blender until VERY smooth.  Scrape into a clean jar, close tightly and refrigerate.  This will keep for about 2 weeks in the refrigerator.

Nutrition without added oil (per tablespoon): 5.9 calories; 16% calories from fat; 0.1g total fat; 0.0mg cholesterol; 102.8mg sodium; 9.8mg potassium; 0.2g carbohydrates; 0.0g fiber; 0.1g sugar; 0.2g net carbs; 1.0g protein; 0.1 points.

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