**Tofu Cashew Mayo

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This recipe has been modified to support a balanced meal plan. More info here. See chart below to compare homemade mayo vs regular store bought. 

Nutrition Per Ounce
Cal: 43   Protein: 2g   Carbs: 3g   Fat: 2g   Fiber: 0.3g

Ingredients

  • 1 pkg (400 g/14 oz) silken tofu*
  • 2 ½ oz raw cashews
  • 2 Tbsp white vinegar
  • 1 tsp onion powder
  • 1 tsp flavored honey ginger vinegar* 
  • ½ tsp garlic powder
  • ½ tsp paprika 
  • ½ tsp dry mustard powder
  • ¾ tsp salt

Instructions

  1. Put everything in blender and blend until creamy.
  2. Keep in refrigerator and use within 1 week or freeze for up to 3 months. If desired pour mixture into portion cups. (I find 2 oz portion cups very manageable and convenient to use). Let thaw, give a quick whisk and use as fresh made.

Notes/Tips

  • Silken tofu is a creamy custard-like tofu. Do not substitute. To learn more about tofu check this link.
  • Silken tofu is available at Asian markets and most grocery stores.
  • Mori-Nu makes a shelf stable silken tofu which comes in (340 g/10.8 oz) aseptic boxes. This tofu is easier to find in a health food store.
  • This mayo can be made using either the 400 g size or the 340 g size of silken tofu, without adjusting the seasonings.
  • For thicker mayo wrap the tofu in a clean tea towel for a couple of hours or as long as overnight. The moisture will be absorbed into the towel.
  • Honey ginger vinegar is used to add a touch of sweetness. Substitute with other flavor of vinegar or leave out.
  • If you want a thinner texture, like for a salad dressing then mix in some pickle juice, sauerkraut juice or kimchi juice.
  • Change the flavor by mixing in salsa or seasonings like dill, tarragon, basil or oregano.

Comparison Chart

Comparing Store Bought Mayonnaise to Tofu Cashew Mayo

Store Bought Mayo1 oz192 calories0 g protein11 g fat
Tofu Cashew Mayo1 oz43 calories2 g protein2 g fat