Mayonnaise is probably the condiment I wish I used more often but because I never truly educated myself on what’s actually goes in it (update: it’s egg and oil), I played the ignorance card and steered clear. Besides, all of the egg salads people have brought at parties past couldn’t help but make me cautious especially after rumours of how easily it spoils. Hasn’t that been sitting outside on the counter for too long? Shouldn’t someone put it in the fridge? Why are you trying to give me food poisoning, Debbie?!

Of course, tofu has an expiration date (as with everything), but for some inane reason, I’m more comfortable with a soy based mayonnaise knowing that it comes from a plant. I’m also thoroughly convinced it has a longer shelf life. I could be wrong, but do whatever makes you sleep better at night, and not hate on mom’s named Debbie, am I right?



    2/3 cup firm tofu, drained
    2 tbsp sunflower oil
    2 tsps fresh lemon juice
    1/2 tsp apple cider vinegar
    Pinch of salt
    1/4 tsp turmeric


Step 1

Pat your drained tofu and pop it into your food processor along with the rest of the ingredients. Blitz until the consistency is smooth and the oil has emulsified. The consistency shouldn’t be too viscous. It should be soft but slightly holds it shape for a spreadable consistency.

Step 2

Place in a sealed container into the fridge for a few days.