Recently, the good folks at Tofutti asked me to create a vegan mayonnaise using their Tofutti Better Than Sour Cream as a base. Using that product  as a creamy white base, this “mayo”–based on my tofu-based mayo in The Blooming Platter Cookbook–whips together in a flash.

It boasts an appropriately complex yet subtle taste that won’t overwhelm or conflict with other flavors, so you can use it as you would any other homemade or commercially-prepared mayonnaise.  Though I use paprika and turmeric, the mayo takes on just a hint of color as you can see in the photo.

Click on the hyperlink to go to the Tofutti site and access my easy, tasty recipe: Tofutti Mayo (Vegan)