Now depending on how old you are. You either get the title of this- or you don't. So I'll inform you -either way. Patty Mayonnaise is a girl from the show "Doug" that I used to watch all the time when I was younger. I like her name. Never understood it- but liked it. And weirdly enough there for a little bit in elementary school I had a friend who nick named me "Mayo" and I named her "Mustard". Yeah that didn't stick. But it's funny I remember. Haha.
Anyway. on to mayonnaise. I've for the most part always liked mayo. Especially- on my hamburgers. So now a days. Since there are no ham in my burgers anymore. "Mayo" is a must at any of the vegan eateries I go to. And I always wondered how it was made. I gave my cashew cheeze a break- and attempted to make this. Based off a recipe I found in my Forks Over Knives cook book. I never thought it could work :/ Seriously, tofu? In a sauce :/ But no joke. This stuff tastes like MAYO. NOT playing. Like for real. Especially when you first make it the plain way- it's seriously tastes/smells like mayo. Crazy talk. But try it. If you want. Not trying to push it at you. Ha. Alright here are 3 different variations. Put it on whatever you'd like! I used what I had in the kitchen- so you can get creative with whatever you have ;)
I made all 3 of these at the same time. basically because when I made the plain version I decided to split it in half. And make two different flavors out of the 'mayo' Since I wasn't really a fan of the plain style. So I added basil and garlic. Cause everything needs garlic in my opinion! e v e r y t h i n g. Yeah don't get near my mouth ;O lol.
So first things first- lets start with the base. After you make this. Split it in half if you'd like. Have fun with one half flavor wise, and then keep the other half as the regular mayo if you'd like.
Vegan Mayo -
1 package of soft tofu
1 squirt of yellow mustard
3 tbsp lemon juice
1/3 cup unsweetened almond milk
1 tsp. salt
1 tsp. apple cider vinegar
Anyway. on to mayonnaise. I've for the most part always liked mayo. Especially- on my hamburgers. So now a days. Since there are no ham in my burgers anymore. "Mayo" is a must at any of the vegan eateries I go to. And I always wondered how it was made. I gave my cashew cheeze a break- and attempted to make this. Based off a recipe I found in my Forks Over Knives cook book. I never thought it could work :/ Seriously, tofu? In a sauce :/ But no joke. This stuff tastes like MAYO. NOT playing. Like for real. Especially when you first make it the plain way- it's seriously tastes/smells like mayo. Crazy talk. But try it. If you want. Not trying to push it at you. Ha. Alright here are 3 different variations. Put it on whatever you'd like! I used what I had in the kitchen- so you can get creative with whatever you have ;)
I made all 3 of these at the same time. basically because when I made the plain version I decided to split it in half. And make two different flavors out of the 'mayo' Since I wasn't really a fan of the plain style. So I added basil and garlic. Cause everything needs garlic in my opinion! e v e r y t h i n g. Yeah don't get near my mouth ;O lol.
So first things first- lets start with the base. After you make this. Split it in half if you'd like. Have fun with one half flavor wise, and then keep the other half as the regular mayo if you'd like.
Vegan Mayo -
1 package of soft tofu
1 squirt of yellow mustard
3 tbsp lemon juice
1/3 cup unsweetened almond milk
1 tsp. salt
1 tsp. apple cider vinegar
Basil Mayo:
-About 1 cup of the mayo from above
-1/2 cup fresh basil
-1-2 cloves garlic ( I love garlic, so 2 for me)
Blend until nice and mixed and creamy and store!
-About 1 cup of the mayo from above
-1/2 cup fresh basil
-1-2 cloves garlic ( I love garlic, so 2 for me)
Blend until nice and mixed and creamy and store!
Chipotle Mayo:
-The remaineder of the mayo (about 1 cup)
-2 chipotle peppers (I used these chipotle peppers in adobo sauce I had read so much about, they sell them at whole foods.
Blend until creamy and store!
-The remaineder of the mayo (about 1 cup)
-2 chipotle peppers (I used these chipotle peppers in adobo sauce I had read so much about, they sell them at whole foods.
Blend until creamy and store!
