Here in small town New Zealand sourcing vege mayonnaise is not easy - especially if you want something low fat and without all sorts of weird additives. I had read some recipes and had part of a block of tofu in the fridge that needed using so ...
tofu
vinegar (I have some white balsalmic but I'm sure white wine vinegar or apple cider vinegar would be fine)
dijon mustard
some lemon juice
agave nectar or other sweetener
(no quantities as I did a splash of this and a teaspoon of that)
blitzed it in the benchtop blender and it was lovely - I would dare anyone to recognise it as tofu based from the taste.
This week for lunch I have been having salad wraps, spread with hummus and drizzling a little of this "mayo" over it mmmmm tasty!
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