This is simple at it’s best and very reminiscent to traditional Mayonaise.
Yield: about 1½ cups
Ingredients
- 1 pkg silken tofu, drained well (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 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.
- I like to freeze this mayo in small portion cups. Let thaw, give a quick whisk and use as fresh.