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
- Put everything in blender and blend until creamy.
- Keep in refrigerator and use within 1 week.
- 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.