Tofu Miracle Whip Recipes

TOFU MIRACLE WHIP

Tofu Miracle Whip image

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

Ingredients

1 (12 ounce) package silken tofu
1/4 cup soy powdered milk
2 tablespoons lemon juice
1/2 teaspoon onion powder
1 teaspoon sea salt
2 tablespoons canola oil
1/4 teaspoon garlic powder
2 tablespoons turbinado sugar

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

Tofu Mayo image

A low fat substitute for mayonnaise.

Provided by TIFFRAIN26

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 10

Number Of Ingredients 5

Ingredients

1 (10.5 ounce) package firm silken tofu
1 ½ teaspoons distilled white vinegar
1 teaspoon salt
½ teaspoon dry mustard
1 teaspoon white sugar

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

Homemade Miracle Whip image

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

Ingredients

2 egg yolks
1/2 teaspoon salt
1 tablespoon powdered sugar
3 tablespoons lemon juice or 3 tablespoons vinegar
1 1/2 cups oil
1 1/2 tablespoons flour or 1 1/2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 cup boiling water
2 tablespoons vinegar
salt

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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