Vegan Chipotle Mayonnaise

Lisa Turner

Delicious Living

Neutral-tasting grapeseed oil is ideal for this versatile vegan mayonnaise. Chipotles mask grapeseed oil’s green color, but you can play up the color as well: Eliminate the chipotle and substitute tarragon or basil leaves instead, or make a citrus mayo by using lime juice instead of vinegar. Spread on whole-grain bread and layer with avocado, lettuce, and tomato; use in potato salad instead of traditional mayonnaise; or thin this version with additional oil and vinegar to make a creamy salad dressing.

Recipe Yield: 2 servings

Recipe Calories: 42

Recipe Ingredient Details:

8 oz silken firm tofu, drained well

1/4 cup grapeseed oil

2 tablespoons apple cider vinegar

1 tablespoon plus 1 teaspoon agave nectar

1 small chipotle pepper en adobo (from a can), seeded for less heat

1 clove garlic, chopped

Recipe Instructions: Combine all ingredients in blender or food processor and purée until very smooth, scraping down sides as needed, 2–4 minutes. Taste and adjust agave or vinegar if needed, and salt to taste. Refrigerate in a glass jar.

Recipe Additional Notes:

PER SERVING (2 tablespoons): 42 cal, 3g fat (1g mono, 2g poly, 0g sat), 0mg chol, 1g protein, 2g carb, 0g fiber, 22mg sodium

Fri, 2012-09-28 09:07