I have always loved mayonnaise! I remember the first time I became aware of it, when I was only about nine or ten. I was having an early dinner at my Great Aunt and Great Uncle's place. They liked to call it High Tea, and it was a mixture of afternoon tea stuff (think scones, pikelets) and dinner stuff (think meat cuts, salad etc). It was basically a light meal that would suffice for dinner on a Sunday evening. My Great Uncle suggested I might like to try some mayonnaise on my salad. I reluctantly tried, then OMG!! I was in heaven. It was SO delicious!!
Ever since that time I've loved salads that are dressed in mayonnaise, and would happily add it to sandwiches, dip things in it, etc etc.
This recipe is where I have landed in terms of a Whole Food Plant Based (WFPB) alternative to the traditional mayonnaise. It uses tofu as the base, which is MUCH lower in fat than its oil based cousin. It also uses black salt, which is a sulfurous salt you can purchase from an Indian supermarket. It is salt that has been minimally refined, and when you smell it, you will be reminded of the sulfurous smell of Rotorua. This is, it smells eggy!!
My favourite use of this mayonnaise is as a dip for "chippies" AKA dry roasted potatoes and kumara (see the photo). Of course, it also tastes amazing in a potato salad. Whenever I make a batch, it finds itself spooned onto many of the things we are eating, adding a creamy, umami hit of luxury. The great thing is that, unlike traditional mayonnaise, you can eat it guilt free because it is so low in fat. What's not to love?
Place all ingredients into a small food processor, or blender, and blend until smooth. Taste and adjust seasonings, if desired.
Store in the fridge. Will last at least a week.
Yield: Makes 1 1/2 cups
Ingredients
Directions
Place all ingredients into a small food processor, or blender, and blend until smooth. Taste and adjust seasonings, if desired.
Store in the fridge. Will last at least a week.
Yield: Makes 1 1/2 cups
Leave a Reply