Vegan Tofu Mayonnaise

This recipe is helpful in the upcoming Holiday-season when there are many parties such as Thanksgiving.

Therefore, there are dishes that can be served universally for all generations. 

Common vegan mayonnaise uses large amounts of canola oil.

However, my vegan mayonnaise has reduced calories by adding tofu.

Also, since coconut oil is a medium-chain fatty acid, it is digested quickly and is immediately processed by the liver and used as energy.

Therefore, unlike the long-chain fatty acids contained in common vegetable oils, the stagnation time in the stomach is less than half.

That’s why I don’t feel heavy in my stomach.

Easy, healthy and delicious! Please try making this mayonnaise!

The recipe is listed at the bottom. You can also print it out.

Please see my You Tube video for more details.

Vegan Tofu Shio Koji Mayonnnaise

Super easy healthy vegan mayonnaise made from tofu and coconut oil!

Print Recipe Pin Recipe

Cook Time 10 mins

Total Time 10 mins

Course Breakfast, Salad, seasoning, Side Dish

Cuisine American, French, Japanese, Mexican

Servings 1 jar

Equipment

• Mixer
• bowl
• Clean jar

Ingredients

  

• 180 g Silken tofu
• 50 ml Soy milk
• 50 ml  Smellless coconut oil
• 2 tbsp Apple cider vinegar
• 1 tbsp Shio Koji
• 1 tsp Maple syrup
• 1 tsp Lemon juice
• 0.5 tsp Mustard

Instructions

 

• Mix all ingredients in a blender until smooth.
• It's done.
• The expiration date is the same as the expiration date of tofu.
• Please store in the refrigerator.
• It is recommended to make an amount that can be eaten.

Keyword Fermented food, Healthy recipe, Japanese food, seasoning, Shio Koji, shojincuisene, Tofu, vegan