How To Make Protein Packed Vegan Mayonnaise

Ingredients

250 grams silken tofu

3 tablespoons canola oil, you can use olive oil for a more intense flavour

2 tablespoons lemon juice or apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon ground pepper

1 teaspoon Dijon mustard

1/2 teaspoon agave nectar or rice malt syrup

Instructions

• Drain the tofu then gently rinse (if it breaks up don't worry) it under running water. Place the tofu in a blender or food processor. 

• Add the oil, syrup, vinegar, salt & pepper to the tofu. 

• Blend until smooth and creamy, continue blending until it becomes smooth and creamy, you may need to stop the blender and scrape  sides and blend again to ensure all contents are blended to a creamy consistency.

• Have a taste and if you need it to be creamier then add some more oil - just a bit at a time. If you want it more tang add more vinegar or   lemon - a bit at a time.

• This will keep in the fridge covered up to 5 days.