Adapted from a recipe in How to Cook Everything Vegetarian by Mark Bittman
INGREDIENTS
6 oz. extra-firm silken tofu, drained
2 Tbsp. extra-virgin olive oil
1 Tbsp. apple-cider or white vinegar
2 tsp. Dijon mustard
¼ tsp. salt
Pinch saffron strands (may substitute turmeric)
PREPARATION
• Place all the ingredients in a blender. Blend on medium speed for 1 minute. Stop the blender and scrape down the sides. Blend again for 3 minutes. Stop and scrape the sides. Blend for 1 minute longer, or until mayonnaise is fluffy. If specks of saffron are visible, allow the mixture to sit for a few minutes, then gently stir with a spoon until the saffron is fully incorporated. Vegan mayonnaise will keep, refrigerated, in a covered container, for three days.
This article appears in Guide to Beer 2014.