Tuesday, January 31, 2006

Soy Mayonnaise

Ingredients (use vegan versions):

* 12 ounces firm tofu
* 6 tablespoons oil
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1-1/2 teaspoons prepared yellow vegan mustard
* 4 tablespoons minced onion
* 1 teaspoon minced garlic
* 1/4 white pepper
* 1-1/4 teaspoons sea salt
* 1 tablespoon lemon juice
* 1 tablespoon very finely ground cashew nuts (optional)

Directions:

This is a basic, all-purpose mayonnaise that will keep, refrigerated,
for 8 to 12 weeks. If you are using the cashew nuts, make sure that
they are ground until they turn into a fine meal, or your mayonnaise
will feel gritty. The same mayonnaise, with garlic, onion and mustard
omitted, may be used for fruit salads. Place all ingredients in a
blender and blend until smooth and creamy. Refrigerate until cool.
Makes 2-1/2 cups of mayonaise.

Serves: 20

Preparation time: 15 minutes

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