Simple, packed with flavour, and versatile — this mayo is excellent on virtually any deli-style sandwich, served with hot chips, or even alongside some roasted veggies!
You will need
Serves 8
- 300 g silken tofu
- 1 garlic clove, peeled
- 2–3 teaspoons sweet white miso paste (shiro miso)
- Zest and juice of 1 lemon
- 1 teaspoon sugar cane syrup*
- 2 teaspoons mild-flavoured olive oil
- A few grinds of black pepper
- 20 basil leaves, roughly chopped
Directions
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Step 1
Simply place all the ingredients, except the basil, in a blender and blitz for 12–15 seconds, or until smooth. Scrape into a bowl, stir the basil through and season to taste.
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Step 2
Alternatively, you can blend the basil along with the rest of the ingredients to create a light green mayo.
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Step 3
For the best flavour, make the mayo near serving time; but it will keep in the fridge for a day or two.
Hot tip!
*If you don’t have sugar cane syrup, simply dissolve 1 teaspoon caster sugar in the lemon juice.
For a spicy mayo that pairs well with homemade avocado and vegetable sushi rolls, add a teaspoon or two of wasabi.
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