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Silken tofu
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<blockquote data-quote="dms1" data-source="post: 2103596" data-attributes="member: 176722"><p>Silken tofu makes a rich vegan mayonnaise - whizz up one of the small packs in a blender or food processor with salt, pepper, 1/4 tsp powdered garlic, 1 tsp Dijon mustard, 1/2 tsp maple syrup (optional) and 2 Tbs olive oil or cold pressed rapeseed oil. When it is smooth and glossy, add juice from 1/2 lemon and taste. Adjust seasoning if necessary and add more oil if you want a thicker consistency. Store in a clean, glass, screw top jar in the fridge for up to a week.</p><p></p><p>I also use silken tofu in veggie burgers, nut roasts, frittatas, quiche fillings - anywhere I might have used eggs in the past as a binder or for extra protein.</p></blockquote><p></p>
[QUOTE="dms1, post: 2103596, member: 176722"] Silken tofu makes a rich vegan mayonnaise - whizz up one of the small packs in a blender or food processor with salt, pepper, 1/4 tsp powdered garlic, 1 tsp Dijon mustard, 1/2 tsp maple syrup (optional) and 2 Tbs olive oil or cold pressed rapeseed oil. When it is smooth and glossy, add juice from 1/2 lemon and taste. Adjust seasoning if necessary and add more oil if you want a thicker consistency. Store in a clean, glass, screw top jar in the fridge for up to a week. I also use silken tofu in veggie burgers, nut roasts, frittatas, quiche fillings - anywhere I might have used eggs in the past as a binder or for extra protein. [/QUOTE]
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