Vegan "Miracle Whip" Mayo
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.
Servings: 16
Calories: 13kcal
Cost: $3
Equipment
Ingredients
- 12 ounces extra firm silken tofu drained - I recommend Morinu brand
- 1 tablespoon lemon juice
- ¼ teaspoon ground mustard dry mustard powder
- ¼ teaspoon sea salt
- ¼ teaspoon seasoned salt
- 1 teaspoon sugar
- pinch sweet paprika
- pinch garlic powder
- pinch black salt optional - black salt (kala namak) gives a slight eggy aroma/taste
Instructions
- Add all ingredients to a food processor (a mini or small food processor works best) and process until smooth.12 ounces extra firm silken tofu, 1 tablespoon lemon juice, ¼ teaspoon ground mustard, ¼ teaspoon sea salt, ¼ teaspoon seasoned salt, 1 teaspoon sugar, pinch sweet paprika, pinch garlic powder, pinch black salt
- 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 Miracle Whip from ANY mayonnaise you already have by adding the following to 1 ½ cups of prepared mayo:
- ¼ teaspoon dry ground mustard
- 1 teaspoon sugar
- pinch of sweet paprika
- pinch of garlic powder
- ¼ teaspoon seasoned salt
Nutrition
Serving: 1portion | Calories: 13kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
