Homemade Low Fat Vegan Mayonnaise/ Roasted Garlic

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Homemade Low-Fat Vegan Mayonnaise

Servings: makes 2 pints

2 slices hearty white bread, crust removed¼ cup vegetable stock1 pound Silken tofu2 tablespoons Dijon mustard1 tablespoon roasted garlic1 tablespoon lemon juice4 teaspoons Champagne vinegar 1 teaspoon salt1/8 teaspoon white pepper

Soak the bread in the vegetable stock. Place the silken tofu in a blender or food processor and let it run until the tofu is smooth. Add the rest of the ingredients and process until smooth.

Roasted Garlic

This is a wonderful way to add flavor to mashed potatoes, soups, stews, and salad dressings, and it is also fantastic spread on bread or crackers! Make a lot of it at one time because it keeps well in the refrigerator and then you will have it when you need it.

Preparation Time: 5 minutesCooking time: 1 hour 15 minutesServings: variable

Fresh garlic headsVegetable broth

Preheat oven to 400 degrees.

Slice the tops off each whole garlic head, do not separate or peel. Place the heads in a baking dish with a small amount of vegetable broth in the bottom of the pan. (Use about 1 tablespoon per head of garlic.) Cover the pan with parchment paper and foil, bake at 400 degrees for 1 hour and 15 minutes. Cool. Invert each head of garlic over a bowl and squeeze to remove roasted garlic. Mash and mix well. Season with a bit of sea salt, if desired. Store in a covered container in the refrigerator.

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