Ancho Chili Vegan Mayonnaise

5.0 (1 reviews)

4 ancho chilies, toasted, seeded, and finely chopped
3 Tbsp. white wine vinegar
1 Tbsp. vegetable oil
1/2 small white onion, minced
3 garlic cloves, minced
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup silken tofu
1 1/4 cups olive oil

• In a small bowl, combine the chilies and the vinegar and soak for 1 hour.
• Meanwhile, place the oil in a small, heavy skillet over medium heat. Add the onion and sauté, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and cumin and cook for an additional 2 minutes, or until the garlic has released its aroma. Remove from the heat and cool to room temperature.
• In a large bowl, combine the vinegar-and-chili mixture with the salt, pepper, and tofu. With a balloon whisk, combine until completely smooth.
• Drizzle in the olive oil, very slowly at first, whisking continually until completely absorbed. Continue whisking until the mixture is emulsified.
• Transfer to a bowl and stir in the onion and garlic mixture. Cover and refrigerate for up to 1 week if not using right away.

Makes 1 1/2 cups

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind