When I am making dips or sauces to go on salads and I need mayonnaise I don't like using real mayonnaise because it has such a predominant flavor that it usually overpowers the other ingredients that I am adding. Vegenaise doesn't do that. It just tastes more pure and the other ingredients to my dips and sauces can really shine.
Just like mayonnaise, I am picky with my store bought vegenaise. I only like the Vegenaise or Earth Balance brands. Of course, these are a little pricey. When summer hits, I find myself going through more vegenaise. I don't know if it's a craving or the salads that I'm making. This year, I decided I needed to start making my own. This has been quite a little labor of love for me. It's taken me a few attempts (alright, I a lot of attempts) to tweak the recipe and get it where I like it, but it finally worked!
Even if you are an egg fan, try this vegenaise ... it's easy to make and the taste is delish!
Makes 1 1/2 cups
3/4 c canola oil
1/2 c almond milk (or other milk alternative)
3 oz tofu
1/2 T apple cider vinegar
3/4 t lemon juice
1 t ground mustard
1/4 t salt
Put all ingredients in a container and mix with an immersion blender. I usually mix for 1 minute to get it to thicken nicely.