This delicious creamy mayonnaise has a nice wasabi kick to it that sets off the hemp seed oil perfectly, my version is vegan and is super easy to make, it also tastes even better than I expected so I’m putting it on almost everything. Often mayonnaise is a bit of a guilty pleasure, but this one’s pretty good for you with hemp seed oil having an optimal ratio of Omegas 3, 6 and 9 vital for optimal health.
It also contains Vitamin E, and GLA, an anti-inflammatory that stimulates hair and nail growth and improves skin health. So far I’ve tried it in sandwiches, spread over wraps before filling, as a dip with fresh veggies or my favourite, on sunflower and walnut burgers.
Here’s how to make it …
1/3 cup silken tofu (you can use 1 egg if preferred but it won’t keep as long)
1.5 tablespoon of lemon juice
1 tablespoon virgin olive oil
1/4 cup The Hemp Farm Hemp Seed Oil
3/4 teaspoon wasabi paste – more if you like it hot **
1 small clove of minced garlic
1/8 teaspoon Himalayan salt
Place the tofu, lemon juice, wasabi, garlic, olive oil and salt into a blender or magic bullet, I used the magic bullet as it was much easier with this small amount. Blend until combined.
To make this mayo nice and creamy add in the hemp seed oil a little at a time, blending as you go. Once you’re happy with the consistency you’re done. Place in a jar and store in the fridge. Mine kept for a couple of weeks by which time we’d finished it, however, it should last refrigerated for about three weeks.
**To make Smokey Paprika Mayo instead remove the wasabi and put in 1/2 tsp of smokey paprika instead