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“Olivaise” Oil-free Vegan Mayonnaise Recipe
Olivaise has a full and bright flavor from the garlic and citrus, the right viscosity from the tofu and the olives offer just enough natural fat to keep the bread from getting soggy.
Course Dressing
Prep Time 10 minutes
Servings
Ingredients
  • 6 oz organic tofu soft or regular
  • 2–4 garlic cloves peeled and hard stem cut off, germ removed
  • 8 Castelvetrano Olives rinsed and pitted*
  • 4 tbls fresh lime juice or lemon juice juice of 2 limes or lemons
Course Dressing
Prep Time 10 minutes
Servings
Ingredients
  • 6 oz organic tofu soft or regular
  • 2–4 garlic cloves peeled and hard stem cut off, germ removed
  • 8 Castelvetrano Olives rinsed and pitted*
  • 4 tbls fresh lime juice or lemon juice juice of 2 limes or lemons
Instructions
  1. Slice the tofu in 4 and place on paper towels or roll up in a lint free towel to remove excess water. Press out as much water as possible.
  2. Using a pulsing technique (on, off, on), blend the garlic and olives until they are broken up.
  3. Add the tofu and blend until smooth as possible.
  4. While blending, add the lime juice slowly to form the emulsion and get smoother.
  5. Taste the mixture to see if it needs more of any of the ingredients. If so, add and blend a little more.
  6. Put in the jar, that spatula will come in handy here. Date the jar and store in the refrigerator for up to 4 days.
Recipe Notes

*To reduce the salt content* from the brined olives, place the rinsed and pitted olives in a jar with a tight fitting lid, add filtered water, and shake. Let soak for about 5 min, then drain the liquid. If you still find them too salty, repeat the process. Drain the water and olives are ready to use.