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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Silken Mayo (vegan, no-oil, no nuts)

Makes 2 cups Prep time = 20 minutes


This tasty mayo is super versatile: It makes a great healthy spread on sandwiches and appetizers and aptly binds mock tuna/egg/or crab salads. Tweaked with herbs and spices, it creates diverse dips for chips and crudité, and thinned slightly with your favorite plant milk, it morphs into a lovely salad dressing.




1 block silken tofu

1 head roasted garlic, peeled OR 1 tablespoon granulated garlic

2 tablespoons nutritional yeast

2 tablespoon granulated onion

1 ½ tablespoons rice or cider vinegar

1 ½ tablespoons Dijon mustard

1 teaspoon Indian black salt (kala namak)

Juice from ½ lemon

¼ teaspoon ground white pepper




Combine all ingredients in a food processor or high-speed blender. Taste to correct seasonings as needed.

Mayo will thicken slightly in the fridge.

Silken Mayo