Since going vegan, I have learned that sandwiches and spreads can be made in all different kind of ways. Many of the ones I have made use chickpea and Vegenaise. For those that are new to the vegan world, Vegenaise is a vegan mayo that now comes in different varieties. Some are soy free, made with grapeseed oil, chipotle style, and pesto. I prefer the original for its versatility. It can be expensive at times, depending on the store. This brings me to the recipe I would like to share with you. I found the original recipe from foodwellsaid.com. I would still say this is their recipe, but I made some slight alterations. It tastes really similar to Hellmann’s but I found the consistency to be thinner. Foodwellsaid suggested to strain the mayo, leaving it in the fridge to drain to achieve thicker mayo. The recipe below will note the alterations I made to make a thicker mayo without the strain/cheese cloth.
- 16 ounces firm tofu squeeze/drain water
- 1 tsp apple cider vinegar
- 1 TBS fresh lemon juice
- 1/2 tsp salt
- 1 tsp mustard
- 1 1/2 tsp vegan sugar
- 1/2 tsp finely ground pepper optional
- Place all ingredients into the food processor or blender and mix on high until all mixture is smooth.
- If you want thicker mayo, strain mayo through cheese cloth while it sits in the fridge. Put in a tight container and store in fridge.