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Simple, packed with flavour, and versatile — this mayo is excellent on virtually any deli-style sandwich, served with hot chips, or even alongside some roasted veggies!

You will need

Serves 8

  • 300 g silken tofu
  • 1 garlic clove, peeled
  • 2–3 teaspoons sweet white miso paste (shiro miso)
  • Zest and juice of 1 lemon
  • 1 teaspoon sugar cane syrup*
  • 2 teaspoons mild-flavoured olive oil
  • A few grinds of black pepper
  • 20 basil leaves, roughly chopped

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5 mins to prep

0 mins to cook

  1. Step 1

    Simply place all the ingredients, except the basil, in a blender and blitz for 12–15 seconds, or until smooth. Scrape into a bowl, stir the basil through and season to taste.

  2. Step 2

    Alternatively, you can blend the basil along with the rest of the ingredients to create a light green mayo.

  3. Step 3

    For the best flavour, make the mayo near serving time; but it will keep in the fridge for a day or two.

Hot tip!

*If you don’t have sugar cane syrup, simply dissolve 1 teaspoon caster sugar in the lemon juice.
For a spicy mayo that pairs well with homemade avocado and vegetable sushi rolls, add a teaspoon or two of wasabi.

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