Though it has a thinner consistency than regular mayo, this cholesterol-free option makes a healthier vegan stand-in. Mixing it with olive oil tames the hemp flavor, but you can use all hemp oil instead.
Ingredients
- 2/3 cup organic silken tofu, drained
- 1/2 teaspoon salt
- 1 teaspoon yellow mustard not powdered
- 1/4 teaspoon natural cane sugar
- 1/4 teaspoon garlic powder
- 2 teaspoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/4 cup hemp oil
- 1/4 cup olive oil
Instructions
- In a food processor, combine tofu, salt, mustard, sugar, garlic powder, lemon juice, and vinegar. Process until smooth. Add hemp oil and process until well incorporated. Add olive oil and process again until well incorporated. Store in refrigerator. Makes 1 cup.
Notes
PER SERVING (2 tablespoons): 129 cal, 14g fat (4g mono, 8g poly, 2g sat), 0mg chol, 0g protein, 0g carb, 0g fiber, 160mg sodium
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