{"id":45303,"date":"2017-09-17T22:34:18","date_gmt":"2017-09-18T02:34:18","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45303"},"modified":"2017-09-17T22:48:05","modified_gmt":"2017-09-18T02:48:05","slug":"vegan-mayo%e8%b1%86%e8%85%90%e3%83%9e%e3%83%a8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45303&lang=en","title":{"rendered":"Vegan Mayo
\u8c46\u8150\u30de\u30e8"},"content":{"rendered":"

\"\"<\/p>\n

This was created without a lot of thoughts or plans, but the result was amazing.<\/p>\n

I liked it so much that I decided to share it here.<\/p>\n

Well, this is how it started… I had some tofu in the fridge that I needed to use up.<\/p>\n

I was initially thinking about making some kind of sweet cream with it, but at the last minute I changed my mind, and I thought why not trying to make mayo.<\/p>\n

I was actually thinking about making vegan mayo with tofu recently.<\/p>\n

\"\"<\/p>\n

So this is what I came up with.<\/p>\n

This time I remembered to measure the ingredients AND I wrote them down!<\/p>\n

Vegan Mayonnaise<\/strong>\u00a0– makes about 1.5 cup<\/p>\n

300g silk tofu
\n1\/6 cup soy milk
\n1 tablespoon Dijon mustard
\n1.5 tablespoon canola oil
\n1 tablespoon apple cider vinegar
\n1~2 tablespoons sugar
\nsalt<\/p>\n

1. Mix all the ingredients well using a hand blender until very smooth.<\/p><\/div>\n

\"\"<\/p>\n

I’m so excited about this mayo, and I’m going to show you what I used this in my next post!<\/p>\n

Stay tuned!!<\/p>\n","protected":false},"excerpt":{"rendered":"

This was created without a lot of thoughts or plans, but the result was amazing. I liked it so much that I decided to share it here. Well, this is how it started… I had some tofu in the fridge that I needed to use up. I was initially thinking about making some kind of […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,28,29],"tags":[],"class_list":["post-45303","post","type-post","status-publish","format-standard","hentry","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45303","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45303"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45303\/revisions"}],"predecessor-version":[{"id":45327,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45303\/revisions\/45327"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}