Real Plant Based Mayo Premium PD Recipe

2017-08-29

White and creamy, with an egg aroma most like Hellmann’s, the only “real” mayonnaise I knew growing up in Chicagoland. The original was considered the “best” and was always included in my mother’s egg salad, tuna salad, coleslaw, American potato salad and layered on a BLT. It was the foundation of homemade tartar sauce and buttermilk ranch dressing. Fortunately, my mother and I got real and swapped our original high fat favorite for this satisfying, oil-free, plant-based Protective Diet replacement. This allowed us to easily sustain our daily PD practice, quickly eliminating heart disease and our risk of sudden death due to endothelial breakdown.

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(4.6 / 5)

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Comments (8)

  1. posted by Diane Barnett on March 31, 2020

    Would someone please help me make this mayo recipe come out smooth and creamy? I cannot get it to blend creamy or smooth without adding more water to the blender. Please see my posts 4 months apart. What name brand Tofu do you use and do you use firm? Perhaps the problem is that I cannot find a 14 oz box of tofu in my stores in Northern California….I can only find 12 oz boxes which I would think would blend creamier because there is less tofu to put into the blender but that is not the case. I don’t press the liquid out and still I cannot get my high speed Vitamix to do its job without the addition of water. Thanks.

    • posted by Julie Marie on April 20, 2020

      Is your blender jar wide on the bottom? The batch may be too small to get it moving. You could try making a double batch. I know that is a lot of mayo, but the smaller amount is hard to get blending. I use a 14-ounce firm House Foods tofu, but I have a narrow blender base and I break the tofu up. I hope this helps.

  2. posted by Diane Barnett on March 28, 2020

    I have made this 4 times and I really do like the taste. The recipe notes say don’t stop the blender early thinking it needs more liquid and to let the blender do it’s job and I do this but I cannot get it to blend into a mayo texture without adding additional liquid, e.g., water. Perhaps it is the tofu I am using? I can’t find the 14 oz box and I always use Firm. What is the name of the Tofu you use that is 14 oz? I believe your recipes always call for Firm or Extra Firm Tofu? I use a Vita Mix but something is just not quite right because I have to add more water. I cannot decide what I am doing wrong here. I drain the liquid and don’t press it as directed but it seems rather dry going into the blender. I really want to get this recipe right….

  3. posted by Diane Barnett on November 27, 2019

    Do you press the liquid out of the tofu before blending. The directions don’t sound like it but then in the notes and pro tips, there is an accompanying video about guidance pressing tofu so I am not sure. It’s been awhile since I made this delicious mayo so I cannot recall. Thanks.

    • posted by Julie Marie on November 29, 2019

      I’d never leave you guessing what to do in a recipe. Do not press tofu unless it states it. No pressing when it comes to mayo, dips, and dressings.

  4. posted by Robinlee Garber on October 22, 2018

    Fantastic. Better than any commercial mayo out there by far!

  5. posted by Deb Dendinger on August 30, 2017

    I just made this and it’s another winner!!!

  6. posted by Robin Fetter on August 29, 2017

    I literally just made this recipe and I gotta say, this PD mayo of the three is the BEST so far!!! I could easily serve this and fool my nonPD friends that this was legit mayo. I should add this mayo is by far the easiest to make too 🙂 It’s crazy how something this simple to make all the difference!!!

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