Tofu and Cashew Mayonnaise


To make the mayo:

1 package (firm) silken tofu (12.3 ounce package)

1/2 cup cashew paste

1 tsp lemon juice

1 tsp mustard powder

Sea salt, to taste

Black pepper, to taste

1 tsp sugar

1/4 tsp wasabi paste

For the vegetable mayo dip:

1 tsp olive oil

2 tsp garlic

1/4 cup baby corn
1/4 cup mushrooms

1/4 cup red peppers

1/4 cup yellow peppers

3-4 cherry tomatoes

Thyme, a few sprigs

4-5 basil leaves, to garnish


To make the mayo:

Drain water from tofu and place it in the blender with cashew paste, lemon juice, mustard powder, salt and pepper.

Blend at highest speed until light and creamy.

Now add sugar and wasabi paste.

Blend again and keep aside.

You can serve it with some crackers or apply in sandwiches.

For the vegetable mayo dip:

Take a pan and in a little olive oil, saute garlic, mushrooms, babycorn, bell peppers till they get translucent. Add a few sprigs of thyme.

Once done, mix the mayonnaise into this potpourri.

You can serve this with crackers or toasted garlic bread.

– Courtesy Eating Cruelty Free



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