This is an adaptation of the well known tofu mayo which for my taste is too bland. My version uses sunflower seeds for a richer taste. This is a vegan sandwich mayo that is pretty firm and doesn't drip when you take a bite. Feel free to add more liquid (see instructions below).
Please note in case you follow a high carb low fat (HCLF) / whole foods plant based (WFPB) diet as recommended by Dr. Michael Gregor of nutritionfacts.org: While there's no added oil in this homemade vegan mayonnaise, due to the oil the sunflower seeds contain it can't be considered oil free. While it contains less fat than vegan mayo made with oil, it isn't on the oil free spectrum, that's why I like call it „half healthy“.
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// VEGAN SANDWICH MAYO //
Ingredients:
● 7 oz (200g) firm, extra firm or silken tofu
● 0.5 cup sunflower seeds (hulled)
● 1 tablespoon dill pickle water or plant milk
(more if needed)
● 2 tablespoons lemon or lime juice
● 1 tablespoon vegan mustard
● 1 tablespoon vegan vinegar (tarragon or apple cider vinegar)
● optional: salt, pepper
Method:
Cut the tofu into slices, then crumble it. Add the dill pickle water or plant milk, the lemon or lime juice, the vinegar and the mustard into your high speed blender or food processor. Mix on lowest speed until you have a smooth mixture. Switch to highest speed and add the sunflower seeds in portions. If the mixture is too thick and doesn't move anymore, add more dill pickle water or plant milk.
Once all the sunflower seeds are incorporated and you have a smooth mass, it's time to add the tofu in portions (keep blending on highest speed). Again: If the mixture is too thick and doesn't move anymore, add more dill pickle water or plant milk. When the tofu is incorporated, your vegan tofu sunflower seed mayo is ready. Keep it in the fridge for up to 1 week. Enjoy!
// RECIPE MENTIONED IN THIS VIDEO //
● Vegan Chipotle Mayo Food Hack: https://youtu.be/cMzH5nifDkE
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Music: „Broken“ by Patrick Patrikios, YouTube Audio Library
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