Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Jade Mayo

A mayo without oil or eggs? This herby oil- and nut-free mayonnaise makes a luscious dip for a
nice platter of raw and blanched vegetables, for an appetizer and light supper. It also works well
as a creamy spread for sandwiches and canapés. And if you thin it with a dash of unsweetened
soymilk, you will have a lovely salad dressing.

Vegetables – and fruits – love to take a dip in jade mayo. Combine raw and blanched seasonal
vegetables and raw fruits to create beautiful, nourishing, colorful platters for family and friends,
and watch them disappear. Spring peas, radishes, asparagus, and baby artichokes work well
with baby strawberries in spring. Summer broccolini, flowering Asian cauliflower complement
radicchio, endive, and cherry plums. For fall, why not try beets, baby Brussels sprouts,
edamame, and pears? And in winter golden and red beets, Chinese broccoli, baby Brussels
sprouts, kabocha or delicata squash, and apples or oranges make a glorious ensemble.

Prep time 15 minutes Makes about 2 cups
1 (14-ounce) block silken tofu
1 tablespoon granulated garlic
2 tablespoons nutritional yeast
2 tablespoon granulated onion
1½ tablespoons unseasoned rice vinegar
1 ½ tablespoons Dijon mustard
2 teaspoons shiro (mild, white) miso paste
3 ½ teaspoons lemon juice from ½ lemon
¼ teaspoon ground white pepper
1 packed cup mixed chopped dill, baby arugula, and baby watercress
 
Combine all ingredients in a high-speed blender and process until very smooth. Taste to adjust
seasonings as needed. The mayo will thicken slightly as it cools in the fridge, and lasts about 5
to 6 days, refrigerated.