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Posted Feb 05 2011 9:48am

Question by Khemsa:
How do you make really good vegan butter and mayo?

I’m exhausted of running to the store for each tiny thing. How do you make really good vegan butter and mayo?


Answer by Joe
for the true vegans, i would advocate using soy butter, soy milk and mayo (wild oats). pick your vegetables. mince or blend the vegetables of you choice (make sure they are blended/minced finely). then mix your vegetables with your mixture of soy butter, soy milk and mayo. pinch of salt, pepper, maybe sugar and spread on a slice of bread.

Answer by D&V
Here are some ideas
Tofu Mayonnaise 1

3/4 c. tofu
2 Tbs. mild vinegar
1 tsp. Dijon style mustard
1/2 tsp. tamari
1 Tbs. sunflower oil
Combine first four ingredients in a blender and blend at lowest speed. When tofu is creamy, blend on high speed and slowly pour oil into the mixture. Continue blending until thoroughly combined.
Tofu Mayonnaise 2

1 lb. firm tofu, drained
6 cloves garlic, minced
6 Tbs. soy sauce
4 Tbs. lemon juice
2 tsp. kelp
4 tsp. caraway seeds
2 tsp. curry
Combine all ingredients in a blender. More garlic and curry powder can be added to make the dip even livelier. Beware – this wreaks havoc on one’s breath.
Tofu Mayonnaise 3

10 1/2 oz. pkg. regular tofu
2/3 c. water
3 Tbs. lemon juice
2 tsp. onion salt
1 tsp. garlic salt
1 tsp. cumin
Blend in all ingredients thoroughly.
Tofu Mayonnaise 4

6 oz. tofu
1 1/2 Tbs. lemon juice
1/4 tsp. salt
2 Tbs. pineapple juice (unsweetened)
Garlic or onion powder to taste
Dash paprika
Whiz until smooth.
Vegan Mayonaise
From: Michelle Owen – mick@EXECPC.COM
I use more of a “Miracle Whip” thing..
1 package firm silken tofu
2 Tbls. lemon juice
3 Tbls. canola oil
sweetner and salt to taste

Vegan Mayo
1 lb firm (or extra firm) tofu
1 1/2 tsp onion powder
1 tbs soy sauce
up to 1 Tbs honey (i’m sure some other sweetener would be fine)
1 teaspoon garlic powder
1 teaspoon dill weed
1/2 tablespoons lemon juice (or vinegar)
a bit of water (if needed)

blend ingredients until smooth; add water while blending if absolutely
necessary (you do not want this to be runny). refrigerate up to two weeks.

makes about 1 1/3 cups

here are some vegan butter links to recipes for you to look at

good luck

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