Description
Creamy, tangy, umami rich vegan Japanese style mayo is easy to make with with tofu and cashews. The best eggless mayo spread for sandwiches, dressings, sauces and more!
Ingredients
- 2/3 cup cashews, soaked for 1 hour (75g)
- 1/3 cup soft tofu (80g)
- 1/2 tsp Japanese mustard powder
- 3/4 tsp kombu dashi granules
- 1/4 tsp black salt
- 2 tbsp rice vinegar (30ml)
- 1 tbsp lemon juice (15ml)
- 1 tsp maple syrup or sugar (5g)
- 1 tsp miso paste (5g)
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 2-4 tbsp water
- pinch of turmeric, optional for colour
Instructions
- Add all the ingredients into a high speed blender and blend until smooth and creamy.
- Transfer to an air tight container and keep refrigerated for up to 1 week!
Notes
- Helpful Equipment: high speed blender, air tight storing jar
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Category: condiments
- Method: blender
- Cuisine: vegan, gluten free, japanese
Nutrition
- Serving Size: 2 tbsp
- Calories: 60
- Sugar: 1.1g
- Sodium: 84.7mg
- Fat: 4.3g
- Saturated Fat: 0.7g
- Unsaturated Fat: 2.8g
- Trans Fat: 0
- Carbohydrates: 3.6g
- Fiber: 0.3g
- Protein: 2.5g
- Cholesterol: 0