Tofu Mayonnaise

Egg-Free Mayonnaise
makes 325ml, keeps 2 days in fridge
300g drained tofu, chopped
1 T olive oil
juice of half lemon
1 T cider vinegar (or brown rice vinegar)
1 garlic clove, crushed


Subtle Mayo (for use in other recipes)
6 oz. of firm tofu
1.5 Tbsp apple cider vinegar
1/4 tsp dry mustard
1/4 tsp salt
Pinch of natural sweetener like Stevia or Agave (optional)
3 Tbsp olive oil, sesame oil, flax oil or Udo’s oil - your choice base on flavor preference.

Place all the ingredients, together with 2 T of cold water, in a food processor and blend until smooth. Transfer to a small bowl, cover and chill.