Jill, I just made this with firm tofu, cashews and all other ingredients you have in the recipe. I added 1T soy milk because of the firm tofu, and it came out great. Thicker than yours, but I think it will even thicken more after it is refrigerated. Love this, was missing mayo and did not want to use the vegan one with all the oil. Thanks for the post. I just love you and all your recipes.
Hey Jill, I have been following your vids for 8 years. I appreciate you so much. You have really changed our lives. I am a late 40s mom and have found so many of the vegan channels out there completely outside my world view. It is so nice to see a gal like me doing whole foods, plant based.
Jill! I love this recipe, and I was super skeptical. I love my vegenaise but it does have a lot of canola oil in it. It is still in my life but needed something a little lighter for broccoli salad recipe and my vegan Caesar salad dressing. This I made tonight for a second time. I doubled recipe. I wanted to use for both mentioned. I ran out of raw cashews but decided to try with raw sunflower seeds. It worked great! We had grilled Caesar salad tonight -that's right I said grilled. Cut large romaine in half lengthwise leaving end on. 3 mins each side. Dump dressing and croutons on and eat with a steak knife. YUM. Tomorrow will be making your delish broccoli salad. You have saved me from myself as I can devour a jar of vegenaise. THANKS !!!
Vanessa Anderson My aunt has told me about grilling Romaine hearts. She uses her George Foreman grill to get the job done. She cooks for one, so it's easier. And I was just reading about subbing sunflower seeds for cashews to make cream sauces. I'm not of sunflower seeds right now, but trying them that way is on my radar. Do you have a good Caesar dressing recipe you'd like to share with me? Today, I put together a marinade for tempah bacon. The strips are bathing it in now. As soon as I'm ready to get up from the computer, I plan to cook up my smoky tempah bacon on my Griddler to see what happens. If my timing is right, I hope to the video up tonight.
Simple Daily Recipes This is been modified from Ellen's Chef Roberto Martin:Juice of 1 lemons1-2 garlic cloves, crushed2 tablespoons capers, packed in brineDash of caper brine from the jar2 tablespoons Dijon mustard1 teaspoons vegan Worcestershire sauce (preferably Annie’s)1 tablespoons red wine vinegar1-1/2 tablespoons nutritional yeast (optional)3/4 cups vegan mayonnaise (or tofu mayo from our pal Jill!)1/2 tablespoon freshly ground black pepper1 1/2 ounces good-quality extra-virgin olive oil.Method:Place all the ingredients in the jar of a blender and puree until smooth. Use immediately, or store the dressing in a squeeze bottle or glass container with an airtight lid and refrigerate for up to 2 weeks. This is half of original recipe, which is plenty. I did use the oil last night but going to just omit next time. Pretty sure it will be ok, lots of flavor in this.
I blend chick peas with soaked cashews with the silken tofu in mine. It's very thick. It lasts for more than a week. Of course, lots of seasonings. At this point, my recipe is totally my concoction. Better than any store bought mayo.
You're welcome, Shelia. I'm not sure what you're grocery store will have to offer. But if you have trouble finding silken tofu, I think a simple firm tofu will do the trick. I'm going to try this again using firm for a thicker spreadable consistency.
I made this and refrigerated it and it firmed up and was perfect mayo consistency. It works great on a sandwich and I use it just like I would mayo. I had been using this recipe for several months when I saw a newer version that substituted chia seeds for the cashews. I tried that one today and it is in fridge now. It is much looser and is not setting up as well. I will use it as a part of a dip for bridge on Tuesday and then revert back to the cashew tofu mayo.
Cashew-Tofu based is my FAVORITE version of Tofu mayo. I've made chia-tofu mayo that turned out thick well. Did you use my chia recipe or someone else's version? Here's my chia-tofu mayo recipe to compare: This is for everyone trying to go nut-free or can't eat nuts at all. You can still have a thick creamy tofu mayo. Check it. HERE'S ALL YOU NEED 6-ounces firm tofu 1/2 cup water 2 tablespoons chia seeds 2 1/2 tablespoons lemon juice 2 tablespoons apple cider vinegar 2 teaspoon rice vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 large pitted date Blend until smooth. Be patient, it takes several minutes to get there.
When I make my vegan mayo, I always use the firm or ex firm tofu - it comes out really thick like mayo. Try that. I do use silken but for making oil-free salad dressings. Thank you for showing this recipe. G-d bless you!
Hi Jill, silken tofu comes in firm, extra firm and maybe soft. When you used it for your brownies and corn bread and mayonnaise, did you always use the really soft style tofu? Thanks for evverything...Nancy
+nancy nowak I try to use the silken tofu (soft) for baking and making mayo. It has the consistency of a thick yogurt, which is where I got the inspiration to try it when baking. There have been many times when the grocery store didn't have silken tofu and I had to buy the extra firm. For those times, I blended the extra firm tofu with water until I got the loose consistency I needed. I don't have exact measurements for this step, it's something I eye-ball and use my rodeo experience to work out. ;D However, I can say I cut a little less extra firm tofu than the recipe calls for, then start with 2 tablespoons of water to get the ball rolling. I keep adding water one tablespoon at a time until I get what I need. If you're planning to make 6-ounces or less of blended tofu, I HIGHLY recommend you use an immersion blend or 1-cup food processer to do the work. Trying to blend small amounts of firm tofu in a large blender/food processor container is a pain in the gluteus.
I know this is an old video.. but I wonder are you using the Tub variety tofu ?? Because what is what they mean for us to use is in a small BOX... the boxed tofu has NO beany TOFU flavor... a completely different animal .. the tofu in the small BOX is actually 12 oz... just saying. 😉👌
dsmoli13, if you check the work of Caldwell Esselstyn, Neal Barnard and Michael Greger, you will learn that all fat, including naturally occurring plant fat, harm your body. Have a blessed day
Jill, I just made this with firm tofu, cashews and all other ingredients you have in the recipe. I added 1T soy milk because of the firm tofu, and it came out great. Thicker than yours, but I think it will even thicken more after it is refrigerated. Love this, was missing mayo and did not want to use the vegan one with all the oil. Thanks for the post. I just love you and all your recipes.
Hey Jill, I have been following your vids for 8 years. I appreciate you so much. You have really changed our lives. I am a late 40s mom and have found so many of the vegan channels out there completely outside my world view. It is so nice to see a gal like me doing whole foods, plant based.
Thanks for sharing!! That's awesome!
Wow you seem like “the cool fun mom” character. I love it!
great video and recipe...thank you!
Jill! I love this recipe, and I was super skeptical. I love my vegenaise but it does have a lot of canola oil in it. It is still in my life but needed something a little lighter for broccoli salad recipe and my vegan Caesar salad dressing. This I made tonight for a second time. I doubled recipe. I wanted to use for both mentioned. I ran out of raw cashews but decided to try with raw sunflower seeds. It worked great! We had grilled Caesar salad tonight -that's right I said grilled. Cut large romaine in half lengthwise leaving end on. 3 mins each side. Dump dressing and croutons on and eat with a steak knife. YUM. Tomorrow will be making your delish broccoli salad. You have saved me from myself as I can devour a jar of vegenaise. THANKS !!!
Vanessa Anderson My aunt has told me about grilling Romaine hearts. She uses her George Foreman grill to get the job done. She cooks for one, so it's easier.
And I was just reading about subbing sunflower seeds for cashews to make cream sauces. I'm not of sunflower seeds right now, but trying them that way is on my radar.
Do you have a good Caesar dressing recipe you'd like to share with me? Today, I put together a marinade for tempah bacon. The strips are bathing it in now. As soon as I'm ready to get up from the computer, I plan to cook up my smoky tempah bacon on my Griddler to see what happens. If my timing is right, I hope to the video up tonight.
Simple Daily Recipes This is been modified from Ellen's Chef Roberto Martin:Juice of 1 lemons1-2 garlic cloves, crushed2 tablespoons capers, packed in brineDash of caper brine from the jar2 tablespoons Dijon mustard1 teaspoons vegan Worcestershire sauce (preferably Annie’s)1 tablespoons red wine vinegar1-1/2 tablespoons nutritional yeast (optional)3/4 cups vegan mayonnaise (or tofu mayo from our pal Jill!)1/2 tablespoon freshly ground black pepper1 1/2 ounces good-quality extra-virgin olive oil.Method:Place all the ingredients in the jar of a blender and puree until smooth. Use immediately, or store the dressing in a squeeze bottle or glass container with an airtight lid and refrigerate for up to 2 weeks.
This is half of original recipe, which is plenty. I did use the oil last night but going to just omit next time. Pretty sure it will be ok, lots of flavor in this.
Vanessa Anderson Copied & pasted. THANK YOU
9
I blend chick peas with soaked cashews with the silken tofu in mine. It's very thick. It lasts for more than a week. Of course, lots of seasonings. At this point, my recipe is totally my concoction. Better than any store bought mayo.
You're welcome, Shelia. I'm not sure what you're grocery store will have to offer. But if you have trouble finding silken tofu, I think a simple firm tofu will do the trick. I'm going to try this again using firm for a thicker spreadable consistency.
Thank you. I have been looking for a vegan tofu mayonnaise .
I made this and refrigerated it and it firmed up and was perfect mayo consistency. It works great on a sandwich and I use it just like I would mayo. I had been using this recipe for several months when I saw a newer version that substituted chia seeds for the cashews. I tried that one today and it is in fridge now. It is much looser and is not setting up as well. I will use it as a part of a dip for bridge on Tuesday and then revert back to the cashew tofu mayo.
Cashew-Tofu based is my FAVORITE version of Tofu mayo. I've made chia-tofu mayo that turned out thick well. Did you use my chia recipe or someone else's version? Here's my chia-tofu mayo recipe to compare:
This is for everyone trying to go nut-free or can't eat nuts at all. You can still have a thick creamy tofu mayo. Check it.
HERE'S ALL YOU NEED
6-ounces firm tofu
1/2 cup water
2 tablespoons chia seeds
2 1/2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 teaspoon rice vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 large pitted date
Blend until smooth. Be patient, it takes several minutes to get there.
I used your recipe. It was thicker after it was refrigerated 24 hours but still not as good as the cashew tofu recipe of yours.
Thanks Jill. For now, I will use the blender to soften my tofu. I have 10 boxes of silken tofu, but it is extra firm.
+nancy nowak Keep me posted how it works out for you.
When I make my vegan mayo, I always use the firm or ex firm tofu - it comes out really thick like mayo. Try that. I do use silken but for making oil-free salad dressings. Thank you for showing this recipe. G-d bless you!
Reagan, would you share your Ranch Dip/Dressing recipe with me? I miss having it on my salad and for dipping veggies.
Jill, or anyone, do you prefer this or the nut free tofu mayo?
Hi Jill, silken tofu comes in firm, extra firm and maybe soft. When you used it for your brownies and corn bread and mayonnaise, did you always use the really soft style tofu? Thanks for evverything...Nancy
+nancy nowak I try to use the silken tofu (soft) for baking and making mayo. It has the consistency of a thick yogurt, which is where I got the inspiration to try it when baking. There have been many times when the grocery store didn't have silken tofu and I had to buy the extra firm.
For those times, I blended the extra firm tofu with water until I got the loose consistency I needed. I don't have exact measurements for this step, it's something I eye-ball and use my rodeo experience to work out. ;D However, I can say I cut a little less extra firm tofu than the recipe calls for, then start with 2 tablespoons of water to get the ball rolling. I keep adding water one tablespoon at a time until I get what I need.
If you're planning to make 6-ounces or less of blended tofu, I HIGHLY recommend you use an immersion blend or 1-cup food processer to do the work. Trying to blend small amounts of firm tofu in a large blender/food processor container is a pain in the gluteus.
Have you happened to compare this recipe with The Vegan Corner's recipe for tofu Mayo? It looks thicker.
I did not know they had a tofu mayo recipe.
nice vid thx
I know this is an old video.. but I wonder are you using the Tub variety tofu ?? Because what is what they mean for us to use is in a small BOX... the boxed tofu has NO beany TOFU flavor... a completely different animal .. the tofu in the small BOX is actually 12 oz... just saying. 😉👌
I like vegannaise but it is not SOS.
plant based fats dont Suppose to hurt youre heart
.....
dsmoli13, if you check the work of Caldwell Esselstyn, Neal Barnard and Michael Greger, you will learn that all fat, including naturally occurring plant fat, harm your body. Have a blessed day
@@carinecampier The human body requires fat. It lines organs and nerves. It's dangerous to not have fat. It's basic biology.