Tofu Miracle Whip Recipes
TOFU MIRACLE WHIP
Vegan miracle whip! Adapted from 3ABN-and made by Kyong Weathersby. I haven't tried this yet, and have put it here to access it easily. I hope you enjoy! :D
Provided by Sharon123
Categories < 15 Mins
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Blend all ingredients in blender until smooth.
- Chill.
- You can keep it in the refrigerator up to 2 weeks.
- Makes 2 cups.
Nutrition Facts : Calories 303.7, Fat 22.9, SaturatedFat 4.3, Cholesterol 15.5, Sodium 1231.2, Carbohydrate 13.1, Fiber 0.3, Sugar 9, Protein 12.6
TOFU MAYO
A low fat substitute for mayonnaise.
Provided by TIFFRAIN26
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 10
Number Of Ingredients 5
Steps:
- In a blender combine tofu, vinegar, salt, mustard and sugar. Blend until smooth. Keep refrigerated.
Nutrition Facts : Calories 21 calories, Carbohydrate 1.2 g, Fat 0.9 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 243.4 mg, Sugar 0.8 g
HOMEMADE MIRACLE WHIP
I found this recipe for homemade Miracle Whip in the local paper. Miracle Whip is not available where I live, so it's nice to have a jar of this in the fridge.
Provided by Mirj2338
Categories Spreads
Time 20m
Yield 1/2 liter, 68 serving(s)
Number Of Ingredients 10
Steps:
- Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
- Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
- Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
- Mix the flour, mustard, boiling water and vinegar together until smooth.
- Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
- Slowly add this hot mixture to the mayonnaise and blend well.
- Pour in a container and cool in the refrigerator.
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