• Kim Campbell

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


  1. 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.

  2. Place all the ingredients in a Vitamix or other high powered blender. Blend until smooth and shiny.

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