Name: Vegan Mayonnaise
Yield: almost 2 cups (450 g)
Ingredients: 7 ounces (195 g) extra-firm tofu, drained and pressed; 1/4 cup (35 g) raw cashews, ground into a very fine powder; 1 tablespoon (15 ml) lemon juice; 1 tablespoon (12 g) raw sugar or (21 g) agave nectar; 1 1/2 teaspoons brown or Dijon mustard; 1 teaspoon apple cider or rice wine vinegar; 1/2 teaspoon sea salt; 6 tablespoons (90 ml) canola oil

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Vegan MayonnaiseRockport Publishers

Wheat Free

No need to worry if your local market doesn't carry egg-free mayo. Just whip up some of your own. This recipe works very well as a sandwich spread or in any mayonnaise-based dressing. As long as you use wheat-free vinegar, this mayo is indeed wheat-free.

Recipe notes

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