I like mayo. Mayo adds that extra comfort to your sandwich, it makes it complete. But let’s be honest, store-bought vegan mayos are full of mystery ingredients and are far from being a true plant based food group. It took a few tries, but I bring to you this simple and healthy alternative that is simply delicious!
kimchi mayo
Course: CondimentsIngredients
1 block tofu
4 – 8 tbsp brine from vegan kimchi
2 tbsp nutritional yeast
1 tbsp yellow mustard
1 tbsp miso paste
five spice
onion powder
salt
Directions
- Add everything to a blender (see notes) and blend till silky smooth. The amount of kimchi brine will depend on how spicy and thick you like your mayo.
- Depending on a blender, it might take 1 to 2 minutes to get to a silky smooth mayo consistency. Pause every 20 – 30 seconds and scrape down the sides with a spatula.
- Transfer to a jar and keep refrigerated. Enjoy on your sandwiches and anything that might need a dab of silky delicious sauce!
Notes
- If you do not wish to venture into fermenting your own kimchi (which is super fun and easy), vegan kimchi is pretty widely available.
- Make sure to use a blender. If you use a food processor, consistency might be grainy.
- Mayo should keep in the fridge for over a week or so.
