Turmeric Lemon Dip (Vegan Mayonnaise)

Recipe by @sobodyuk

This dip is so easy to make; you can whip it up in minutes! It is creamy from tofu, fresh and tangy from lemon juice, has umami saltiness from miso paste and a gingery kick from turmeric.

What is more, it is incredibly good for you! It is high in protein and low in fat (principally from the base, tofu), contains probiotic miso paste and turmeric adds antioxidant and anti-inflammatory benefits.

To make the dip creamier and to boost the protein content, you can add some protein powder; vegan varieties like pea and soya bean work well, as does whey protein powder.

Try turmeric lemon dip as a deliciously healthy substitute for mayonnaise, requiring only a fraction of the amount of oil and so great for dieters and the health conscious. It is a great alternative to mayonnaise and works well with crudités, in sandwiches, with cold cuts, veggie sausages and burgers, fish and an accompaniment to salads. Being dairy-free, it is vegan too!

You can keep turmeric lemon dip in the refrigerator for 3 days.

Makes: 1 bowl (approx. 400ml)

Prep Time: 5 minutes

Ingredients:

• 1 plump garlic clove
• ½ lb tofu (silken works best)
• 2 tsp miso paste
• 1 tbsp protein powder (pea, soy or whey)
• 1 tbsp cider vinegar
• 
  ½ tbsp extra-virgin olive oil
• Juice from half a lemon
• ¼ tsp cayenne pepper or whole grain mustard or wasabi (all work well!)
• ½ tsp turmeric or vitalising superpowder*
• Pinch of salt and pepper (to taste)

Optional: if you like things sweeter, add ¼ tsp stevia or coconut sugar or 1 date for sweetness.

* Vitalising superpowder: contains turmeric, raw goldenberry powder & raw coconut flour.

Directions:

Recipe by @sobodyuk