Miso-Agave Mayonnaise
A creamy tofu-based miso mayo with gentle sweetness, tangy rice vinegar, and a savory finish for spreading, dipping, or drizzling.
Prep 5 min · Total 35 min · Makes about 1 1/4 cups
Ingredients
- 1/2 cup soft silken tofu
- 1/4 cup white miso paste
- 2 tablespoons agave nectar
- 1 tablespoon rice wine vinegar
- 1/3 cup vegetable oil
Directions
- Add the tofu, miso paste, agave nectar, and rice vinegar to a blender or food processor. Run it on high until the mixture is fully silky and no bits remain.
- With the machine running, pour in the oil gradually until the mixture comes together into a steady emulsion.
- Spoon the miso mayonnaise into a covered container and chill it in the refrigerator until cold. Store it refrigerated for up to 2 weeks.