Tofu-Cashew Mayonnaise, No Oil

By the Gracious Vegan

I owe the basis of this recipe to Kim Campbell of PlantPure Nation, but I adapted the proportions to fit a whole package of Mori-Nu silken tofu, which I always have on hand in the pantry, and I decreased the sharpness and sweetness of the original. I like a mild mayonnaise flavor. The taste and texture of this spread truly evoke “real” mayonnaise made with eggs and oil. It lasts several weeks in the refrigerator. I’m so jazzed that there was a pot of gold at the end of the rainbow.

Makes about 2.5 cups

Soak the cashews if you don't have a high-speed blender (or even if you do, you may want to soak them to ensure the result is ultra-smooth).

Place all the ingredients in a Vitamix or other blender and blend until smooth and shiny, about a minute in a Vitamix. 

• 12.3 ounces of firm silken tofu (I used Mori-Nu) (other kinds of tofu should work fine)

• 1/2 cup raw cashews, soaked in water for 2-3 hours, then drained 

• 1/4 cup water

• 3 Tablespoons apple cider or white wine vinegar

• 1.5 Tablespoons lemon juice 

• 1 Tablespoon Dijon mustard

• 2 teaspoons maple syrup

• 1 teaspoon salt (I use half kala namak and half regular/sea salt)

• 1 teaspoon tahini 

• 1/2 teaspoon xanthan gum (or arrowroot powder or cornstarch)

The mayonnaise is ready to use, or store it in the fridge to chill it and let it thicken more. It lasts 2-3 weeks in the refrigerator. It does not freeze well.

Timing: About 10 minutes

Gluten-free