Low-fat Vegan Mayo

There is something about the taste of eggs that has not been sitting well with me lately. I have been trying to find an alternative to all my egg based items. So far baking has proven to be the hardest. I had purchased some new kind of mayonnaise that was supposed to be creamier, without the milk. It had peaked my interest. I tried it and with the first bite of my nicely made sandwich, I was throwing it out. It was ruined by the distinct taste I really dislike, eggs. They had added more egg yolk to the dressing. What a tragedy. So on a mission I started looking for some vegan mayo recipes. There are a few out there I would like to try, but this one that I found on myvegancookbook.com . 

Ingredients

1/2 14oz Block Silken Tofu

1/2 Teaspoon Salt

1/2 Teaspoon Onion Powder

1/2 Teaspoon Champagne Vinegar or White Vinegar

1 Tablespoon Lemon Juice

1/2 Tablespoon Olive Oil

1 Tablespoon Corn Starch

2 Teaspoons Sugar

Method

1) Place tofu, salt, onion powder, vinegar, lemon juice, olive oil, corn starch and sugar into blender and blend until smooth.

2)  Pour into small sauce pan and cook until thickens, stirring and mashing downward (to get rid of lumps) constantly with a whisk on medium heat. It will continue to thicken up after you take it off the stove, so you want to keep that in mind.  

If you cook it too long it will lose it's glossy appearance.