Why? Because I told you to?? Ha ha — no actually, because it is EASY and SO MUCH better and more versatile and WAY healthier and lower in fat than store-bought (yes definitely even better than vegan varieties like Veganaise & Just Mayo), is OIL-FREE, cheaper and absolutely delicious! This simple recipe will absolutely change your life! No need to Hold the Mayo! Make it your own, commit it to memory and you’re off and running to always have some delicious, creamy & guilt-free goodness in your fridge! This recipe is also in the Handbook to Higher Health Consciousness by David Kater and recipes by me and others! Definitely get this book, especially if you are new to plant-based eating. It’s an amazing resource.
For years, we kept Veganaise stocked in the fridge, but I wasn’t happy about the fat and oil content, along with the fact that it’s so processed. Enter Tofu Cashew Mayo and now I’ve been making it for years!
By versatile I mean you can use it on ANY savory dish you want to make creamy. Dollop on a taco or any spicy dish, add to vegan alfredo sauce, add it to stir fry — the sky is the limit!
This recipe is the culmination of lots of kitchen experimenting! Enjoy! Let me know what you think!
Tofu Cashew Mayo
Recipe by Tracy Childs
Makes about 2 cups
1 cup firm tofu, drained a packed or 1 package silken tofu — see NOTES
1/4 cup raw cashews, soaked and drained well (with a Vitamix you don’t need to soak)
1 tablespoon apple cider vinegar
1 teaspoon- 1 tablespoon light miso (chickpea or soy)
1 teaspoon — 1 tablespoon Dijon mustard
water by the teaspoon — only if necessary
Blend until smooth.
NOTES:
1. Until recently I always used organic silken tofu (shelf stable), but alas I have found that the organic silken tofu is more watery than it used to be, so I have added about 1 teaspoon chia seeds to correct the consistency, and/or use unsoaked cashews (with a hi-speed blender). If you are concerned about the color, you can use white chia seeds. Black chia seeds look like you added poppy seeds to it! Not unpleasant, but I know some people are purists about mayo!
2. With Regular, refrigerated tofu the flavor is still great! Just add a bit of water when blending. The amount depends on the firmness (water content) of the tofu. Some tofus are VERY firm and could be difficult to blend. Be careful — don’t add to much water, but if you do, refer to note #1 and add some chia seeds to gel it up, if needed.
3. I use 1 tablespoon of the flavor ingredients (miso/mustard) when I use larger amounts of tofu — depending on the type.
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