This new recipe I created, is one of my top five faves and I have to say that I’m quite proud of this one!

After avoiding store bought Mayonnaise for years and using things like avocado or salad dressings in place of it, I must admit that I was seriously missing that creamy goodness that came with the naughty sauce.

 When my partner introduced me to a vegan replacement, I was quite surprised with the taste and found myself using it more often than I thought I would.

One night when I went to reach for the jar he left in my fridge, there wasn’t any! In that moment I started having massive withdrawals. There I was, my hemp burgers made, salad and dressing ready to go, and NO MAYO!! Dope!

Hungry and slightly irritated, I ate my salad (in gratitude!) and decided to go online and look up a recipe for Vegan Mayo.  There were LOTS let me tell you that. When I found one that called for canola oil and soy milk, I just simply swapped them for hemp oil and hemp milk. Ten minutes later, (and yes I timed it!) I had a water white concoction. Hmmmm. Not the creamy goodness I was dreaming for.

Back to the drawing board I went and saw a few recipes that called for Tofu and I just happened to have a ½ packet that, yup, my boyfriend left in my fridge (yeah!) and I went to town. Ten minutes later, as I had to add more oil and more seasoning and a l’il more lemon….Voila!! It worked!  I was so happy and WOW it was even better than the store bought stuff.

Those were the best darn burgers I’ve ever had. 🙂


½ cup Tofu (organic and sprouted is what I used)

2 tsp Dijon Mustard

1 ½ tsp fresh lemon juice

¾ cup homemade hemp creamer

1 cup hemp oil

Combine tofu, lemon juice and mustard in a blender or with a wand blender for about 30 seconds or until  smooth.

While blending, slowly add in the oil until emulsified and the mixture thickens. Add the salt and blend.

Taste and adjust seasoning as needed.

*Lasts in the fridge for a week.

*For a thicker Mayo add more Tofu if desired.


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