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–+ servings

Tofu Mayo

A smooth, egg-free mayo made with tofu and cashews. Perfect for sandwiches, salads, or as a base for dressings, and naturally gluten-free.
Couverts2
Preparation 10 minutes
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Equipment

  • blender
  • Measuring cups
  • airtight container

Ingredients

  • 7 ounces 198 g extra-firm tofu, drained and pressed
  • ¼ cup 35 g raw cashews, ground into a very fine powder
  • 1 tablespoon 15 ml lemon juice
  • 1 tablespoon 12 g raw sugar or (21 g) agave nectar
  • 1½ teaspoons prepared brown or Dijon mustard
  • 1 teaspoon apple cider vinegar or rice wine vinegar
  • ½ teaspoon sea salt
  • 6 tablespoons 90 ml canola oil

Instructions

  • Place the tofu, cashew powder, lemon juice, sugar, mustard, vinegar, and salt in a blender.
  • Blend until smooth.
  • Slowly drizzle in the oil while blending until the mayo reaches your desired consistency.
  • Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Notes & Wine Advice

Serving Tip:
Great as a sandwich spread, in potato salad, or as a dip for veggies and fries.
Wine Advice:
Pair with a light, refreshing white wine like Chardonnay to balance the richness of the mayo.

Nutrition values

Calories: 130 kcal | koolhydraten: 5 g | Eiwitten: 5 g | Vet: 11 g | Suiker: 2 g
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Course; Sauce
Cuisine; American
Diets; Dairy-Free / Gluten-Free / Vegan