Ingredients:

  • 12 ounces (340g) silken tofu, drained and pressed
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • ½ teaspoon (2.5ml) salt, or to taste
  • ¼ teaspoon (1.25ml) ground white pepper (optional)
  • ½ cup (120ml) neutral-flavored oil (grapeseed, sunflower, or canola)
  • 1 tablespoon (15ml) agave nectar or maple syrup

Instructions:

  1. Wrap the silken tofu in paper towels and place it between two plates. Weigh down the top plate. Press for at least 30 minutes to remove excess water.
  2. In a food processor or blender, combine the pressed tofu, lemon juice, apple cider vinegar, Dijon mustard, salt, and white pepper (if using).
  3. With the food processor running on low speed, slowly drizzle in the oil in a thin, steady stream. Process until thick, smooth, and emulsified.
  4. Add the agave nectar or maple syrup and pulse to combine. Taste and adjust seasonings as needed.
  5. Transfer the vegan mayo to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the mayo to thicken further. Store in the refrigerator for up to 5 days.