A smooth and very moreish vegan mayonnaise.
- Half pack of Clearspring Tofu
- 1/2 tsp dry mustard
- 1/2 tsp Clearspring Traditional Sea Salt
- 1 1/2 tbsp lemon juice
- 1 tbsp Clearspring Rice Malt Syrup
- 1 tbsp Clearspring Apple Balsamic Vinegar
- 120ml Clearspring Extra Virgin Olive Oil
- Place tofu, dry mustard, sea salt, apple balsamic vinegar, rice malt syrup and lemon juice into the blender.
- Blend with low speed, and pour in slowly the olive oil with 2 teaspoons of very hot water to emulsify the mayonnaise.
**The mayonnaise can be kept in the fridge for 3 weeks.
For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.
Her new book "Go Vegan" is now available.