Quick and Easy Egg-Free Aioli
This simple and easy aioli offers all the silky, creamy deliciousness of mayonnaise without the eggs. It’s a tasty and versatile condiment that can be used with fries, crispy potatoes, sandwiches, wraps, salads, or anywhere else you would use mayonnaise. (Photo source: Sara Cervera)
| Yield: 2 cups | Time: 15 minutes |
Ingredients
8 ounces firm tofu, diced
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon white sugar
1/3 cup almond or soy milk
1 cup vegetable oil
Salt to taste
Preparation
In a blender or food processor, combine the tofu, vinegar, sugar, and milk together. Blend them all together until you have a smooth paste with no visible chunks of tofu.
You may need to use a rubber spatula to scrape down the sides of the blender or food processor a couple times to ensure a smooth mix.
Pour the oil into a container or measuring cup. With the blender or food processor running, begin to slowly pour in the oil in a thin, steady stream. It’s important not to add the oil too fast.
As you incorporate the oil, you will see the mixture begin to thicken. Continue to slowly stream the oil into the blender or food processor until all the oil is incorporated and the mixture is homogenous with a thick, mayonnaise-like consistency.
Zero-waste tips
• Feel free to add any chopped herbs, garlic, hot sauce, lemon zest or juice, or any other flavorings to the aioli.