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Vegannaise

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BY Mark Bittman

PUBLISHED July 21, 2018

A few tips: Cider vinegar lends a more mayonnaise-like flavor; lemon juice is brighter. For a slightly golden tint, add a pinch of turmeric. And don’t skimp on the blending time; your reward will be a creamy consistency.

 

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Vegannaise

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Makes almost 1 cup 1x

Time 10 minutes

Units Scale

Ingredients

  • 6 ounces extra-firm silken tofu (about 3/4 cup; half a 12-ounce package)
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar or fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt, plus more to taste
  • Pinch ground turmeric (optional)

Instructions

  1. Put all the ingredients in a blender. Turn the machine to medium speed and let it run for a minute or 2, then turn it off.
  2. Scrape the side of the container down with a rubber spatula, turn the blender back on, and let it run for 3 minutes. Stop and scrape again, then run the blender for a minute or so more. Taste and add more salt if necessary. Serve or cover and refrigerate for up to 3 days

— From How to Cook Everything Vegetarian 10th Anniversary Edition

Recipe variations

Sweeter Vegannaise, Salad-Dressing Style
Like really good Miracle Whip, if that makes sense: Add 1 tablespoon sugar along with the other ingredients.

Thicker Vegannaise
The consistency will be more like store-bought: Reduce the oil to 2 tablespoons and the vinegar to 1 tablespoon. You will have to stop and scrape the side down more frequently.

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