Here’s a dairyless version of regular mayo that’s simple to prepare.
1/2 block of a 12-14 oz plastic tub (firm or extra firm) or 1 aseptic package
1/4 C lemon juice
1 1/2 tsp honey
1 tsp dry mustard or prepared Dijon mustard
1 tsp nutritional yeast
1/2 tsp sea salt
1/2 C oil
Drain and paper towel the tofu to absorb water. Crumble into a blender of food processor. Add all ingredients except oil and blend until very smooth. Very slowly add oil in a thin stream until thick. Will thicken considerably more during refrigeration. Will keep a week to 10 days.
Submitted by Shari Beaver
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Read more at the source: Tofu Mayonnaise
Article excerpt posted on en.intercer.net from Vegetarian recipes.