(recipe from fatfreevegan.com)
One 12.3 oz. package firm silken tofu
1/2 cup raw cashews (about 2 oz.)
3 Tbsp. lemon juice
1 tsp. prepared mustard, any variety
1/8 tsp. granulated onion powder
salt to taste
Drain water from tofu and place it and all other ingredients except salt in a high-speed blender. Blend at highest speed until light and creamy. Add salt to taste and blend again. Seal tightly and keep refrigerated. Stir before each use.
(I tried this recipe because I needed mayo for the neighboring japanese pancake recipe and thought I'd give it a try. Not crazy about using tofu, as I've been trying to steer away from using so many legume-based products. But I found this to be a nice mayo substitute. I did not drain the tofu first. I also added more onion powder and lemon juice than called for, because I like a tangy mayo. It kept well in the fridge for about a week, and was good both by itself spread on toast as well as mixed with other ingredients for a spicy dip.)
No comments:
Post a Comment