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Tofu Cashew Mayo

Recipe by Tracy Childs Makes 2 cups
Course: Dressings
Cuisine: American
Keyword: vegan

Ingredients

  • 1 package silken tofu Mori-Nu Brand or regular tofu – see notes
  • 1/4 cup raw cashews soaked and drained well
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon- 1 tablespoon light miso chickpea or soy
  • 1 teaspoon Dijon mustard or 1 tbs if want more
  • 1/4 teaspoon probiotic powder optional

Instructions

  • Blend until smooth.

Notes

Notes:
Recently, I have found that recently 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. If you are concerned about the color, you can use white chia seeds.
Regular, refrigerated tofu can be used and the flavor is still great! Just add a bit of water when blending. The amount depends on the firmness (water content) of the tofu. Be careful – don’t add to much, but if you do, refer to note #1 and add some chia seeds to gel it up, if needed.
I use 1 tablespoon of the flavor ingredients (miso/mustard) when I use larger amounts of tofu – depending on the type.