Chef:  Andrea Seppinni
Makes:  2 cups
Prep Time: 10 minutes
Total Time: 2 hours, 10 minutes (2 hours refrigeration)

 

Ingredients

  • 1 12-oz. box firm silken tofu, drained and patted dry with a paper towel
  • 1-2 T agave nectar, or to taste
  • 2 T smooth Dijon mustard, or to taste, depending on the potency of your mustard 
  • 1 T distilled white vinegar
  • Juice of 1/2 a lemon, approx. 2-2 1/2 T
  • Fine India black salt (also called kala namak) to taste*
  • White pepper, to taste

Instructions

  1. Blend all the ingredients in a mini food processor or blender.
  2. Adjust seasoning to taste.
  3. Cover and refrigerate to allow to chill and thicken, at least 2 hours.
  4. Use as you would standard mayonnaise in dips, dressings and sauces.
  5. Store refrigerated in an airtight container for up to two weeks.

Tips:  Black salt or kala namak from India  is great for any dish into which you’d like to impart an egg flavor such as tofu scrambles and plant-based eggless salads. Kala namak can be found at international markets or online.

COPYRIGHT 2015 | PLANTCHEF.COM

Comment

Print Friendly and PDF