Tofu Mayonnaise

2 Reviews
100% would make this recipe again

A vegan dip that can be served with veggies or spread on crackers.

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Ingredients

??? silken tofu ???
??? lemon, freshly squeezed ???
??? olive oil ???
??? water ???
??? salt ???
??? Dijon mustard ???
??? garlic [optional] ???
??? honey [optional] ???
??? chives, fresh, chopped ???
??? Italian parsley, fresh, chopped ???
??? marjoram, fresh, chopped ???

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Place all the ingredients, except fresh herbs, in a blender or food processor. Blend until a smooth consistency is reached. The mixture being quite thick, push the ingredients into the blades using a spatula.
  2. Transfer the mixture to a small bowl and add the fresh herbs. Mix well then serve.

Observations

This soy mayonnaise can be kept in the refrigerator for up to 3 weeks.

Nutrition Facts Table

per 1 serving (60 g)

Amount

% Daily Value

Calories

50

Fat

3 g

5 %

Saturated 0.5 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

140 mg

6 %

Carbohydrate

2 g

1 %

Fibre

0 g

1 %

Sugars

1 g

Net Carbs

2 g

Protein

2 g

Vitamin A

1 %

Vitamin C

6 %

Calcium

2 %

Iron

5 %
More info

Claims

This recipe is :
Source of  :
Magnesium, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 0
Fats ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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