Tofu Cashew Mayonnaise
Updated: Jun 22, 2018
This plant based mayonnaise is so rich and full of flavor that you will not miss your old egg- and oil- based mayonnaise. I like to make a batch every week or two to have on hand - consider it part of your pantry! I use this mayonnaise for sandwiches, dressings, and sauces.
Prep Time: 10 minutes Cook Time: 0 minutes
Yields 1 1/4 cups
7 ounces extra firm tofu
1/4 cup raw cashews, soaked in water to cover for 2-3 hours, then drained
1/2 teaspoon sea salt
1/2 teaspoon tahini
4 teaspoons lemon juice
1 1/2 teaspoons white vinegar
1 tablespoon dijon mustard
2 tablespoons apple cider vinegar
2 1/2 teaspoons agave or maple syrup
2 tablespoons water
Soaking the cashews in water for a few hours will reduce blending time. If you are not using a Vitamix, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.
Place all the ingredients in a Vitamix or other high powered blender. Blend until smooth and shiny.