Vegannaise

Makes: Almost 1 cup

Time: 10 minutes

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If you crave a vegan sandwich spread, salad dressing, or dip base, something you can use in place of traditional mayonnaise, you can stop buying commercially made substitutes now. In fact, you can whip this up in the time it takes to pull the jar from the store shelf and walk to the checkout counter.

A few tips: Cider vinegar lends a more mayonnaise-like flavor; lemon juice is brighter. For a slightly golden tint, add the pinch of turmeric or saffron. Don’t skimp on the blending time; your reward will be a creamy consistency. All the variations to Mayonnaise (page 670) and the add-ins work for this recipe too.

• 6 ounces extra-firm silken tofu (about ¾ cup)
• ¼ cup olive oil
• 2 tablespoons cider vinegar or fresh lemon juice
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt, plus more to taste
• Pinch ground turmeric (optional)

1. Put all the ingredients in a blender. Turn the machine to medium speed and let it run for a minute or 2, then turn it off.
2. Scrape the side of the container down with a rubber spatula, turn the blender back on, and let it run for 3 minutes. Stop and scrape again, then run the blender for a minute or so more. Taste and add more salt if necessary. Serve or cover and refrigerate for up to 3 days.

Sweeter Vegannaise, Salad Dressing Style Like really good Miracle Whip, if that makes sense: Add 1 tablespoon sugar along with the other ingredients.

Thicker Vegannaise The consistency will be more like store-bought: Reduce the oil to 2 tablespoons and the vinegar to 1 tablespoon. You will have to stop and scrape the side down more frequently.

Vegetarian Caesar Dressing It’s no longer vegan, but it still doesn’t contain eggs: Add ¼ cup finely grated Parmesan cheese, 1 tablespoon Worcestershire Sauce, Hold the Anchovies (page 633), and several grinds of pepper.