This is simple at it’s best and very reminiscent to traditional Mayonaise.Note: For best printing results, please use Google Chrome.
Yield: about 1½ cups
- 1 pkg silken tofu, drained well (340-396 g/12-14 oz)
- ½ cup raw cashews
- 2 Tbsp white vinegar
- 1 tsp onion powder
- 1 tsp maple syrup or cane sugar
- ½ garlic powder
- ½ tsp paprika
- ½ tsp dry mustard powder
- ¾ tsp salt
- Put everything in blender and blend until creamy.
- Keep in refrigerator and use within 1 week.
- This mayo can be frozen.