Vegan Tofu Mayo Recipe

A rich, yet fluffy spread to schmear on bread and sandwiches. Mayo, hummus and cream cheese had an orgi and this is the love child. Full of protein, extra creamy and wildly flavorful. No animal products required.

1/2 block silken firm tofu
1 can chick peas, plus 3 tbls of the can liquid
5 cloves garlic
1 jalapeno
2 tsps spicy mustard
1 tsp hot sauce
1 tsp sriracha
3 tbls olive oil

1/2 tsp crushed pepper flakes
1 tsp garlic powder
1 tsp onion powder
2 tsps dry dill
1 tsp salt
1/2 tsp black pepper

Add all ingredients except dill to food processor. Puree until smooth. Remove to storage container. Stir in dill. Chill at least a few hours to firm up.

Although these measurements worked well for me, it's advisable not to add all your oil and chick pea liquid right from the get go. Add about half of each, puree and then check the consistency and texture. Add more as needed to achieve the right viscosity. Keeping in mind that it will firm up considerably after the mixture has a chance to chill.

If you use less of the chick pea liquid you will need more salt to compensate.

Always taste during the process.