Tofu Cashew Mayonnaise

This plant based mayonnaise is so rich and full of flavor that you will not miss your old egg- and oil- based mayonnaise. I like to make a batch every week or two to have on hand – consider it part of your pantry! I use this mayonnaise for sandwiches, dressings, and sauces.

____________________________________________________________

Prep time 10 minutes

Cook time 0 minutes

Yield 1 1/4 cups

Ingredients

7 ounces extra firm tofu
1/4 cup raw cashews, soaked in water to cover for 2-3 hours, then drained
1/2 teaspoon sea salt
1/2 teaspoon tahini
4 teaspoons lemon juice
1 tablespoon dijon mustard
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
2 tablespoons water

‍ Directions

Soaking the cashews in water for a few hours will reduce blending time. If you are not using a high speed blender, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.
Place all the ingredients in a high speed blender and blend until smooth and shiny.

Share on Social Media

‍ Directions

Jessica

You May Also Like

Raspberry Jam Bars

Creamy African Stew

Mayan Salad