Creamy and thick, this vegan Miracle Whip copycat recipe, is perfect for slathering on sandwiches, mixing into potato salad and more. Low-fat (almost completely fat-free), this vegan mayo with silken tofu is also oil-free, egg-free and dairy-free.
Add all ingredients to a food processor (a mini or small food processor works best) and process until smooth.
Stop and scrape down the sides several times. Keep processing until the tofu becomes silky smooth. It will look clumpy at first, but will smooth out the more your process it.
Once smooth, it is ready to be eaten. Transfer to a glass jar or container and refrigerate. Will keep stored in the refrigerator for up to 10 days. Do not freeze.
Notes
If you're missing the "eggy" aroma, add a pinch (up to ¼ teaspoon) of black salt (aka kala namak), which will add a sulphur-egg flavor to your mayo.Make it spicy by adding sriracha, one chipotle in adobo sauce or hot sauce.Make tartar sauce from mayo (this recipe or other prepared mayo you have on hand) by stirring in the following to ½ cup of mayo:
1 ½ tablespoons sweet pickle relish
juice from half a lemon (about 1-2 tablespoons)
¼ teaspoon sea salt
pinch of dried dill weed (optional)
Make Miracle Whip from mayonnaise you already have by adding the following to 1 ½ cups of prepared mayo: