Posted by Forster.
http://blog.fatfreevegan.com/2012/04/tofu-cashew-mayonnaise.html
Ingredients
1 12.3 ounce package firm silken tofu (see note)
Drain water from tofu and place it and all other ingredients except salt in a high-speed blender. Blend at highest speed until light and creamy. Add salt to taste and blend again. Seal tightly and keep refrigerated. Stir before each use.
I did use firm tofu being that was the least firm tofu our grocery store had on hand.
http://blog.fatfreevegan.com/2012/04/tofu-cashew-mayonnaise.html
Ingredients
1 12.3 ounce package firm silken tofu (see note)
- 1/2 cup raw cashews (about 2 ounces)
- 3 tablespoons lemon juice
- 1 teaspoon prepared mustard, any variety
- 1/8 teaspoon granulated onion powder
- salt to taste
Drain water from tofu and place it and all other ingredients except salt in a high-speed blender. Blend at highest speed until light and creamy. Add salt to taste and blend again. Seal tightly and keep refrigerated. Stir before each use.
I did use firm tofu being that was the least firm tofu our grocery store had on hand.