Low-fat Vegan Mayo
What’s special about this mayo besides being low in fat is that it’s high in omega-3 fatty acids from all the chia seeds in it AND it even has probiotics from the miso. Can’t go wrong with this one!
Does it taste exactly like store-bought mayo? It’s pretty close, but the texture is different, of course, without all that oil. A different mouth-feel for sure. But it sure is yummy! I do not miss the other mayos AT ALL. I usually make a batch of this once a week and use it in all sorts of ways. It’s a great base for dressings and it’s good as a dip or, traditionally, on sammiches. Check it out!
Ingredients
1 block silken tofu--1 pound (see notes)
¼ cup ground white chia seeds
2 TBS raw cashew butter
2 TBS lemon juice
2 TBS white miso
1½ TBS maple syrup
1 TBS tahini
1 tsp onion powder
1 tsp brown mustard
1 tsp yellow mustard
Method
Place all ingredients into a blender and blend until smooth. It’s important to have a GOOD high-powered blender, not just for this recipe but for so many plant-based creations. I recommend Vitamix. Yes, they’re pricey but, boy, are they worth it and they last forever.
Add love 💗
Refrigerate for several hours to allow the chia seeds to set up for a thicker consistency.
Notes
Try to use the silken tofu that's in the refrigerator section of your market. The ones in the cardboard boxes contain isolated soy proteins which are not good! Also, white chia seeds are really the best in this recipe because the black ones will change the color to who knows what. They have the same nutritional profile as the black seeds and I use them a lot for baking, too.