Recipe Archives->Vegetarian->Eggless Mayo 04

Soy Mayonnaise

12 ounces firm tofu
6 tablespoons oil
1 tablespoon cider vinegar
1/2 cup water
1-1/2 teaspoons prepared yellow mustard
4 tablespoons minced onion
1 teaspoon minced garlic
1/4 white pepper
1-1/4 teaspoons sea salt
1 tablespoon lemon juice
1 tablespoon very finely ground cashew nuts (optional)

This is a basic, all-purpose mayonnaise that will keep, refrigerated,
for 8 to 12 weeks. If you are using the cashew nuts, make sure that
they are ground until they turn into a fine meal, or your mayonnaise
will feel gritty. The same mayonnaise, with garlic, onion and
mustard omitted, may be used for fruit salads. Place all ingredients
in a blender and blend until smooth and creamy. Refrigerate until
cool. Makes 2-1/2 cups of mayonnaise.

Printable version: eggless-mayo04.txt.