Mayonnaise (WFPBNO)

I've made several different mayo recipes, Dr. McDougal, Forks Over Knives, etc. They are good, but this one had tofu and a small amount of cashews. I took out the oil and salt, reduced the amount of cashews and left out the black pepper. I really like this and will be using this next week on the blog in a pasta salad recipe that is amazing. I would use this within 7 days.

• 1 12-ounce package of extra firm silken tofu
• 1/4 cup raw cashews*
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• 2 tablespoons nutritional yeast
• 1/2 teaspoon minced garlic (I use the pre-minced stuff)
• 1/2 teaspoon onion powder
• 1/4 teaspoon sugar or maple syrup

Add all ingredients to a high-speed blender. Blend for about 1 minute. Scrape down the sides of the blender and blend until you can't see any cashew pieces, about 30 seconds.

Pour into a jar and label it with the date. Keep in the frig and use as you would regular store bought mayo.

*Note: If you don't have a high-speed blender, soak the cashews in cool water for a few hours. You could also simmer them in hot water for about 10 minutes for a faster softening.