Roasted Red Pepper Vegan Mayonnaise

Roasted Red Pepper Vegan Mayonnaise (or Dip!)

This is just a super simple recipe I wanted to throw out there! It's versatile as heck and delicious on all sorts of foods. Also, it's oil free so indulge, baby. Seriously, go eat it on an artichoke! Or a yummy veggie burger. Or dip your french fries in it. 

Roasted Red Pepper Vegan Mayonnaise (or Dip!)

I roast my own bell peppers and it's crazy easy if you want to try it. If you have a gas stove you can do it over the flame. Just hold the pepper with some tongs and turn it over the flame to char it on all sides. You want it to be totally blackened. If you don't have gas you can do this under the broiler in your oven. Just turn the pepper over to expose each side once the side cooking is blackened. When they are totally charred place them in a paper bag (or in a bowl with a lid) and close it shut. This is so they will steam inside the bag and losen the charred skins. Let them sit in there for several minutes. Then once they are just cool enough to handle you can rub or peel the charred skin right off and take the seeds out of the inside. Easy! 

Roasted Red Pepper Vegan Mayonnaise (or Dip!)

Roasted Red Pepper Vegan Mayo 

  • 12oz  (about 1 cup) silken tofu (such as Mori-nu Soft Silken Tofu - it doesn't need to be soft, just silken)
  • juice 1/2 lemon
  • 1/4 teaspoon prepared yellow or dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 2 drops of liquid stevia (or 1/4 teaspoon sugar)
  • 1 cup roasted red peppers
  • 2 cloves garlic

Blend everything together until very smooth. (I just put it all in a large wide mouth jar and blend with my immersion blender. Then put on the lid and store it! Easy and less mess!)  Eat on everything! Okay, at least on artichokes, sandwiches, raw veggies, etc.

 

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