I have tweaked this recipe so much to get as close as i can to the taste of mayo, whilst avoiding the high cholesterol levels of traditional mayo and the vats of oil in the shop bought vegan alternatives, you can enjoy this condiment guilt free and know that you are keeping the fat content low and with zero oil or cholesterol.

Time: Approximately 10mins.

Ingredients

150g Silken tofu
1 tbsp Nutritional yeast
1/2 tbsp Red wine vinegar
1 tsp Mustard powder
1/4 tsp Himalayan black salt
1/4 tsp Onion granules
1/4 tsp Garlic granules
2 tbsp water

Method:

1 – Put all the ingredients into a food processor and blitz until smooth. (This really needs to be done with a smoothie maker, i use a Nutri Bullet.)

Will keep in the fridge for 5 days.