Update my dinner status, I'm making this tonight.
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Servings: 25 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 For some reason the ingredients are not updating
- 0.5 cup of unsweetened unflavoured organic soy milk
- 7 cups of safflower oil
- 2 tbsp of apple cider vinger
- 2 tbsp fine sugar (avoid using raw sugar or other larger
- 0.75 tsp of mustard powder
- 0.75 tsp of sea salt
- 0.5 cup of extra firm silken tofu
- 1 pinch of cajun spice (optional — or other spice
Preparation
Make sure the soy milk is chilled. I suspect this helps thicken the mixture even more. Add the milk to a blender or food processor and blend it well. It should be rather “frothy”. S-L-O-W-L-Y add the oil. This may take upwards of 10-15 minutes to do but it helps ensure that the oil is blended thoroughly with the milk. Stop the blender/processor and carefully scrap the sides down. Add the vinager, sugar, mustard and sea salt. Blend all of those with the liquid. Once thoroughly blended, chop up the tofu, add it to the mixture and blend until smooth and creamy. At this point, the mayo is ready for serving. Store your mayo in a mason jar and mark when it was made. I suspect it’ll last (if not eaten too quickly) for about 7-10 days in the fridge. If you want it to have a “kick”, make the last ingredient mixed in (after the tofu) your spice of choice. You can also stir this in afterwards to make a creamy dip for things like chips, veggies, etc. This also makes a nice alternative to soy spread on things like toast and/or in sandwiches.
Enjoy!
