Chef Jay Miller's Vegan Mayonnaise
- 200 g grapeseed oil
- 120 g silken tofu
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 tsp Dijon mustard
- 1 tsp nutritional yeast
- 2 tsp lemon juice
- Place a small jug onto the mixing bowl lid and weigh the oil into it. Set aside.
- Place tofu, salt, pepper, mustard, nutritional yeast and lemon juice into the mixing bowl and mix for 40 seconds on speed 4.
- Insert the butterfly whisk and emulsify for 5 minutes on speed 3, while very slowly pouring the oil into the mixing bowl lid.
- Remove butterfly whisk. Transfer into a sealable container and place into a refrigerator until ready to serve. Enjoy!
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