This is simple at it’s best and very reminiscent to traditional Mayonaise.
Yield: about 1½ cups
Ingredients
- 1 pkg firm 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 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 (Japanese tofu) is creamy and custard-like. It comes in a variety of firmness from soft to extra firm. Some brands aren’t labeled. Silken tofu in this recipe is used for its creaminess. If you want silken tofu to be firm (or more firm than firm), simply wrap it in a clean tea towel for a few hours, or as long as overnight. The longer it’s wrapped the firmer it will become.
- Available in vacuum packs or in aseptic boxes. Aseptic boxes are shelf stable, until opened, and can be purchased on line.
- As regular tofu, silken tofu is sold at most grocery stores, health food stores, and Asian markets.