Vegannaise

What I like most about making my own food is that I am certain that what is going into it is good for me.  I avoid preservatives, “natural and artificial flavors” food dyes, and ingredients passed off as food that more closely resemble plastic in chemical structure.

Mayonnaise is probably one of the easiest things to make that we purchase prepackaged.  Basically, it’s eggs, oil, a little vinegar and some salt.  You blend it forever and you’ve got yourself homemade mayo.  Check out how many ingredients are in mayonnaise next time you go to the grocery store. 

So I switched to Vegannaise one day.  It is essentially the same as mayo, except tofu replaces the eggs as the main ingredient. A friend told me it was better for me, and that it even tasted better than mayo did anyway.  She was right.  Vegannaise is totally better, and costs four times what mayonnaise does. 

My solution was to make it myself. For the price of tofu I’ve got a sandwich spread that tastes great, is lower in fat and cholesterol, and has no added preservatives, or colors.

Mix up the quantities as you please, more vinegar, more mustard, Dijon mustard instead, add black pepper, a little more oil, add fresh herbs, et cetera, et cetera. This can become the basis for any “aioli” you would like to make it into.  Be creative! Have a blast! These ingredients here are my favorites of the moment.




Vegannaise

Makes about 1 cup

1 7 oz. package  Extra Firm Tofu
3 tbs extra virgin olive oil (try grapeseed also)
1 tbs apple cider vinegar
1 tbs spicy brown mustard
salt to taste
¼ tsp. garlic powder (optional)
¼ tsp. lemon pepper   (optional)

    Drain tofu water and blot off excess with paper towel.  Place all ingredients in a blender or mini food processor (less cleanup) and blend for 1 minute.  Scrape sides down and blend again, 2-3 minutes.  Adjust seasoning if necessary.  Blend another 1-2 minutes.  Skimping on blending time will certainly effect the texture of your vegannaise, so make sure and give it all the time it needs to become a rich, creamy sandwich spread.

    I store mine in a mason jar, and generally it lasts 10 days, up to two weeks.