Mayonnaise on everything is as close to Peanut Butter and Jelly in the heart of most in the USA. Unfortunately, it is not a heart-friendly product. I grew up (and hated) the Kraft mayonnaise alternative of Miracle Whip. My mother’s love for the product made me believe I hated mayonnaise. When I took cooking classes for my Hospitality degree, we had to learn how to make mayonnaise from scratch, and I fell in love with it. 30 years later, as plant-based, I had given it up. Sure, there are plant alternative versions, but they suffer from the same problems as non-plant versions in that they are mainly oil (bad fats) based.
With this recipe, I take a traditional non-WFPB product that is a great protein source. By blending it with simple ingredients (and one strange/unique one), it produces a good alternative to unhealthy mayonnaise.
Ingredients
1 pkg Firm Organic Tofu
1/2 cup Organic Distilled White Vinegar
1/4 cup Organic Lemon Juice
1 tbsp Organic White Miso
2 tsp Nutritional Yeast, My preference is NOOCH from Well Your World
1 tsp Ground Mustard Seed
1 tsp Druids Grove Lactic Acid (helps increase the acid without adding liquid)
1/8 tsp Cayenne Pepper
Directions
Blend all in a high-speed blender and chill.
Once chilled, use as you would mayonnaise.