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After posting my Zuc’ Slaw recipe last week, it occurred to me that essentially the same recipe can be re-applied over and over again for a whole variety of summer salads, such as macaroni salad, Egg-less salad, chick pea salad, broccoli salad and many many others.
In my opinion, the key to a great summer salad dressing is keeping a great vegan mayonnaise on hand. While I have recommended the Aquafaba Mayonnaise recipe on Mary’s Test Kitchen in the past, lately I’ve been trying to keep my recipes as lean as possible and oil-free.
I developed this recipe after experimenting a bit with The Vegan Corner’s vegan mayonnaise recipe, and combining it with some of the elements from Cooking With Plant’s Oil-Free Mayo recipe. My version utilizes a touch of Kala Namek, or Black salt, which is my favorite way to make an egg-less mayo seem vaguely “eggy” without the cruelty or cholesterol. Another optional ingredient like to add is tumeric, both for it’s anti-inflammatory properties, as well as the slightly-yellow color that I have always associated with homemade mayonnaise.
In my recipe, I recommend using an immersion blender inside of a mason jar to help keep the number of dishes to a minimum, but you can definitely use a food processor or conventional blender if that’s what you have.
I should also note that the last batch I made came out a bit thinner than I normally like it, and I think it might have had to do with the type of tofu I was using. This time, I used the “sprouted” tofu that they have at my local Costco. On the next batch I squeezed some of the water out of the tofu before blending it with the other ingredients, and it came out much creamier.
BeetEater Oil-Free Vegan Mayo
Ingredients
- 14 oz Organic Firm tofu
- 1.5 tbsp or 4.5 tsp Lemon Juice
- 1.5 tsp Apple Cider Vinegar
- 2.5 tsp Dijon Mustard
- 1 tsp Salt
- 1/8 tsp White Pepper
- 2 tsp Raw Sugar optional - I usually skip this, but some people prefer a bit of sweetness
- 1/8 tsp tumeric optional
- 1/8 tsp black salt optional
- Chop the tofu and place in a wide-mouth mason jar I use a 1.5 pint
- Add all of the other ingredients.
- Blend with an immersion blender until smooth adding water or soymilk if needed a splash at a time until the desired consistency is achieved.
- Makes about 2 cups 16 servings. Serving size 2 tbsp
- 35 cal per serving
Instructions
- Chop the tofu and place in a wide-mouth mason jar (I use a 1.5 pint)
- Add all of the other ingredients.
- Blend with an immersion blender until smooth, adding water or soymilk if needed a splash at a time until the desired consistency is achieved.
- Makes about 2 cups
