Cashew Tofu Mayonnaise

This recipe makes about a pint of mayo. If you don’t think you’ll use it all within two or three weeks, you may want to make just a half batch or freeze the excess. Tip: This mayo goes well on grilled tofu and avocado sandwiches!

Original recipe from Fat Free Vegan

Total time: 5 minutes

• 12 ounces firm silken tofu
• 1/2 cup raw cashews (about 2 ounces)
• 3 tablespoons lemon juice
• 1 teaspoon prepared mustard (I always like dijon)
• 1/8 teaspoon granulated onion powder
• 1/8 teaspoon smokey paprika
• Salt to taste

1. Drain water from tofu and place it with all other ingredients except salt in a high speed blender.
2. Blend at highest speed until light and creamy. Add salt to taste and blend again.
3. Seal tightly and keep refrigerated. Stir before each use.