• 12 oz box organic silken tofu, I like Mori-Nu
  • 1/3 cup cashew pieces, soaked overnight, or 2 or more hours starting with boiling water
  • 1/2 teaspoon salt, or salt substitute
  • 1 teaspoon Dijon mustard
  • 1 teaspoon date paste or maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon pickle juice or lemon juice
  • Pinch of white pepper, or black (though it will look like dark speckles)

This yummy vegan mayo is rich due to the cashew nuts, creamy due to the silken tofu, and a plant-based protein source due to both. Use and enjoy as you would regular mayonnaise, or any plant-based mayo like Vegenaise. You may take it even a bit further, and treat it like a sauce, or vegan sour cream, and add it to soups, like black bean chili, vegan tacos & bowls.

Blend in a high-speed blender until smooth, scrapping down as needed. If the blender is not high speed, and the mixture is still a bit grainy due to the cashews, blend longer.

Taste and adjust seasonings to your preference. May refrigerate for a week or longer.