I tried vegan mayonnaise for the first time here in America.

Its taste and texture were exactly like the regular one and that pleasantly surprised me, to be honest.

Since then, this mayonnaise has become a regular guest in my fridge.

For all those years I had been buying it in the store.

Why didn’t I cook it myself?

Put simply, I didn’t have the time… But now I do.

Today we are cooking a tasty and simple mayonnaise that is usually sold in vegan departments, except that in my mayonnaise there are absolutely no thickeners and other outlandish ingredients you usually see on vegan product labels.

It’s simple!

Just 5 ingredients and you’ve got a delicious mayonnaise, that will be appreciated not only by vegans, but by fans of regular mayonnaise.
Ready? Set?

Let’s go cooking!

We will need:

1/2 pack of soft tofu (maximum 220 g)

1 tbsp. of Dijon mustard

1 tsp. of rice vinegar (can be replaced with any light vinegar)

1/2 tsp of lemon juice

1.5 tbsp. of vegetable oil without a vivid smell (I use canola oil)

Salt

I will say right away that not every tofu is suitable here. It should be the very soft type of tofu. It is this kind of tofu that can give your mayonnaise the necessary creamy texture. Vinegar can be any kind of vinegar.

For example, a white wine vinegar can be good for this.

Put all the ingredients in the blender and mix them together. Add salt. Done!

Such mayonnaise perfectly suits any dish and can be stored in the refrigerator for up to 1 week.

Bon appetit!