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.
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 25|
|Calories from Fat: 547 (100%)|
|Amt Per Serving||% DV|
|Total Fat 61.2g||82 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 45.6g|
|Cholesterol 0mg||0 %|
|Sodium 70.1mg||2 %|
|Potassium 9.4mg||0 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.3g|
|Protein 0.2g||0 %|
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Calories per serving: 547
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