Tofu Cashew Mayonnaise

Name: Tofu Cashew Mayonnaise Recipe
Yield: 32
Ingredients: 7 oz Tofu Extra Firm Nasoya; 1 serving Cashew Nuts Raw (1/4 cup) (by SPATULAMAMA); .5 tsp Salt; .165 tbsp Tahini; 1.33 tbsp Lemon juice; 2.5 tbsp Bragg Apple Cider Vinegar 1 Tbsp (15mL) Organic Raw-Unfiltered w/Mother Unpasteurized Gluten-free; 3 tsp Dijon Mustard (Great Value); .75 tbsp Agave Nectar (Wholesome Organic Blue Agave); .25 tsp Xantham Gum (by INSPIREDBYCHJ)

Number of Servings: 32

Ingredients

7 oz Tofu, Extra Firm, Nasoya 1 serving Cashew Nuts, Raw (1/4 cup) (by SPATULAMAMA) .5 tsp Salt .165 tbsp Tahini 1.33 tbsp Lemon juice 2.5 tbsp Bragg Apple Cider Vinegar 1 Tbsp (15mL) Organic, Raw-Unfiltered w/Mother, Unpasteurized, Gluten-free 3 tsp Dijon Mustard (Great Value) .75 tbsp Agave Nectar (Wholesome Organic Blue Agave) .25 tsp Xantham Gum (by INSPIREDBYCHJ)

Directions

Soak cashews in water for a few hours to reduce blending time. If not using a Vitamix, it will make getting a creamy texture easier. Place all ingredients in blender and process until smooth. I have kept it a good week or longer in frig.

Makes 2 cups

If you do not have xanthan gum you can skip it, but mayo may be slightly thinner consistency.

Serving Size:�32 tablespoons

Servings Per Recipe: 32

Nutritional Info Amount Per Serving

Calories: 14.0
Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 49.6 mg
Total Carbs: 0.9 g
Dietary Fiber: 0.1 g
Protein: 0.8 g

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