This oil-free mayonnaise recipe is very good. There are many recipes for vegan mayonnaise on the Internet but only a few that are oil-free and only a couple of those include cashews. This recipe comes close to tasting like oil-based mayonnaise made with eggs.
- 16 oz. of firm tofu (1-1/2 12 oz. packages)
- 1 cup of cashew cream CLICK HERE FOR RECIPE
- ½ cup apple cider vinegar
- 2 tbsp. Dijon mustard
- 2 teas. Kosher salt
- 2 tbsp. minced onion
Drain the tofu and put it in the processor bowl with the cashew cream and vinegar. Add the mustard, salt and onion and process until the mixture is creamy and smooth.
This recipe makes 4 cups of mayonnaise. I divide it into 4 one-cup jars and label them with the name and date and put three of them in the freezer to use later. They will keep in the freezer for a couple of months. Just be sure to leave enough room between the mayonnaise and the top of the jar so that when it expands during freezing it doesn’t break the jar.