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.
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  1. […] *If mayonnaise isn’t your thing, here’s a delicious, home made substitute. […]

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  3. […] If you’re a mayo maven, try this recipe. […]

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