Tofu Garlic Vegan Mayo

I don't currently have the luxury of a lot of ingredients lying around. The coronavirus has turned everything on its head. Still, I'm trying to find comfort in familiar hobbies like cooking and origami.

What I did have was half a package of silken firm tofu that needed to be used and a whole head of garlic that wasn't getting any younger. That is the inspiration for this recipe. That, and my love of all things creamy and garlicky.

Ingredients
1/2 package silken firm tofu, drained
8 cloves garlic, stems removed
1 habanero, deseeded
1 serrano
3 tbls olive oil
3 tbls white vinegar
1 tbl salt
1/2 can chick peas, drained and rinsed

Puree all ingredients in your food processor until a creamy mixture is the result.

It's great right away, but you can chill it in the fridge for a few hours to thicken and let the flavors coalesce.

This is extremely garlic forward and also hot from the chiles. Because the mayo is tofu based and tofu has no flavor of its own, the full on flavor …

Hummus Mac and Cheese

As I was eating my salad with hummus dressing this afternoon I accidentally discovered yet another awesome way to use hummus. My hummus and salad and some macaroni got all mixed up together with some nutri yeast and vinegar. It was an amazing accident. Hummus is a culinary chameleon! It is a vegan dream. It does so much. Fills so many voids. Mayonnaise, butter, salad dressing, and now mac and cheese.

I know it sounds crazy, but it works. I wasn't trying to make this happen. It was just serendipity.

There are numerous ideas already out there about making 'vegan mac and cheese', many of which are quite good. But I've yet to find any that incorporate hummus into the mix. And let me tell you, it's the perfect addition. It adds that rich, creamy texture that is expected of the classic comfort food. I'd even venture to say, that while it wouldn't fool people into thinking it is actual mac and cheese, it would please anyone enough that they'd be quite content to eat it instead.

To make the hummus mac and cheese sauce is easy. Combine 1/2 cup hummus, 1 tsp spicy mustard, 1 tsp white vinegar and about 1/4 cup nutritional yeast (adding more as needed to get your preferred flavor). Add almond or soy milk slowly to achieve a medium thickness sauce consistency.

I prefer mine augmented with some sliced, sauteed garlic and jalapeno in the mix as well.

You can also start with home made hummus instead of store bought. I really like the faux hummus I created that uses great northern beans instead of chick peas. They have a smoother texture which really works well in this application.

Fold cooked elbow macaroni or your favorite pasta shape into the sauce. Eat as is. Or top with crushed garlic croutons and bake for 15 minutes at 350 F.

I also prefer to mix some lightly cooked, chopped broccoli into my mac and cheese. It's pretty and it tastes good too.