You can slip this past your non-vegan friends and they won’t be able to tell it apart from egg-based mayo as it looks and tastes so good. Be sure to use silken tofu and not firm tofu. I’ve added xanthan gum to make the mayo really thick and creamy, but it’s not absolutely necessary. Add flavourings like herbs or minced garlic, if you like.
Put the tofu, lemon juice, mustard, salt and xanthan gum (if using) in a blender.
Blitz the mixture until the ingredients are well combined and creamy.
Whisk together the 2 oils. With the blender running, slowly drizzle in the oil mixture until thick and emulsified. Season to taste with salt and more lemon juice.
Transfer to an airtight container. The mayonnaise will keep in the fridge, covered, for a few days.
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