Miso-Agave Mayonnaise


A Vegan Recipe

From our friends at Serious Eats


A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu.


·         YIELD: makes about 1 1/2 cups

·         ACTIVE TIME: 5 minutes

·         TOTAL TIME: 5 minutes



·         1/2 cup soft silken tofu

·         1/4 cup white miso paste

·         2 tablespoons agave nectar

·         1 tablespoon rice wine vinegar

·         1/3 cup vegetable oil



Combine tofu, miso paste, agave nectar, and rice vinegar in a blender or food processor and blend on high speed until completely smooth. Slowly drizzle in oil until s stable emulsion forms. Transfer to a sealed container and refrigerate until well chilled. Miso mayonnaise will last for up to 2 weeks in refrigerator.


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