A Japanese-style vegan potato salad made with tofu mayonnaise.Tofu mayonnaise recipes is here.https://cookpad.wasmer.app/us/recipes/10680989-mayonnaise-made-with-tofu?via=sidebar-recipes

Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.As I suspected, tofu mayonnaise is delicious.This will keep in the fridge for 2-3 days.Experiment with it in different dishes.If some liquid rises to the top, you can either discard it or mix it in again.Instead of pickled plum powder, you can decrease the rice vinegar by 1 tablespoon and add 1 tablespoon of pickled plum vinegar.Using [1 Tbsp rice vinegar +1 Tbsp pickled plum vinegar] is also yummy. Recipe by Mikikimiki

I'm into making sauces and different dishes that use shio-koji.I use rock salt. Just a little goes a long way.There is no need to use any eggs or dairy when making tofu mayonnaise. It's recommended for those with food allergies.Store-bought mayonnaise contains oils, additives and sugar, so it's not too good for your health. For times when you want to have a healthy alternative to mayonnaise, try tofu mayonnaise! If you add garlic, it very goes well with European or American dishes. It also goes great with ratatouille. Recipe by Mikikimiki

I got some really nice yuzu jam from a local farm so decided to try using it in mayonnaise.You can keep this mayo for 2-3 days in the refrigerator.If some water rises to the top, either pour it out before use or mix it back in.I recommend this tofu mayonnaise for people who have allergies to eggs or dairy products, and also those who don't like the fatty mayo that's available in shops. This mayo has a subtle flavour and you don't need to feel guilty no matter how much of it you eat lol. Recipe by Mikikimiki

This is an essential condiment for those on a macrobiotic diet.Blend well in the mixer. It will keep in the fridge for about 1 week. Recipe by Macrobi chef

It’s a perfect snack, with a balance of carbs (bread) and protein (tofu) along with a pamper for your taste buds.

This is a healing recipe for my mother, who ignored her diabetes and suffered a stroke. The doctors told her she needed to be hospitalized and treated right away. However, thanks to the natural healing recipes and eating plan recommended by a leading natural foods expert, my mother is still alive and well today.This is a recipe that people who have illnesses related to blood problems or for diabetes.I am in the process of researching healthy mayonnaise substitutes for my mother, who used to be a major mayo addict who'd pour fat and preservative-laden store-bought mayonnaise on her rice before she became ill. Recipe by Mikikimiki

I made this sauce to be used as a substitute for mayonnaise using macrobiotic ingredients.You can keep this sauce in the refrigerator, but in that case please don't add the soy milk, just mix the milk in just before you use the sauce. Please use miso and sweet ingredients that don't have any additives (just ingredients such as rice, soy beans, salt, etc.)By the way the taste is a little different from that of regular mayonnaise. If I had to describe it, I would say it's like mayonnaise mixed with sesame seeds. Recipe by Miyakojika

If you have an immersion blender and can get very fresh eggs you can make the best mayonnaise ever!

I made these for my friend's child who has an egg and dairy allergy.Make this in a food blender. Use the attachment for mayonnaise. Recipe by COCOnchino daidokoro

You can use whole eggs in this recipe, not just yolks as is usually done.

This mixture becomes sour cream if you use lemon juice instead of vinegar. I was inspired to see what will happen if I used mild rice vinegar.You can drink the strained liquid as a tart juice! It's quite mild and pretty tasty! Recipe by Shizuko