Keep it green sandwich
Curly kale, avocado and a smattering of chickpeas make this a filling vegan option to perk up your lunchbox
Vegan mayonnaise
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes approximately 250ml
Skip to ingredients
- 100g silken tofu
- 1 tsp cider vinegar
- ½ tsp Dijon mustard
- 100ml light olive oil
- 1-2 tsp lemon juice
Nutrition: per tbsp
- kcal120
- fat13g
- saturates2g
- carbs0.4g
- sugars0.2g
- fibre0g
- protein1g
- salt0.04g
Method
step 1
Put the tofu, vinegar and mustard into a jug and blend with a hand blender until smooth. Drizzle the olive oil into the jug in a slow stream, with the blender still on, to incorporate into the mayonnaise. Season with salt, pepper and lemon juice to taste.
