Cashew Tofu Mayo

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This is simple at it’s best and very reminiscent to traditional Mayonaise.

Yield: about 1½ cups

Ingredients

  • 1 pkg firm silken tofu* drained (340-396 g/12-14 oz)
  • ½ cup raw cashews (72 g/2.5 oz)
  • 2 Tbsp white vinegar
  • 1 tsp onion powder
  • 1 tsp maple syrup or cane sugar
  • 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.
  3. This mayo can also be frozen for a couple of months. I like to freeze mine ¼ cup portion cups. Let thaw, give a quick whisk and use as fresh made.

Notes

  • Silken tofu is a creamy custard-like tofu. Do not substitute. To learn more about tofu check this link.
  • Silken tofu is available at most grocery stores, health food and Asian markets.
  • Silken tofu is often labeled as soft, firm or extra firm however I have found some brands in Asian markets just say silken tofu with no other labeling.
  • Mori-Nu makes a shelf stable silken tofu which comes in aseptic boxes.