This is a light and creamy mayo that you can use just like the stuff made with eggs and oil. Keeps well in the refrigerator for about a week!
1 package extra firm silken tofu
Juice of ½ lemon
1 tsp salt
Pinch ground black pepper
1/8 tsp garlic powder
1/8 tsp dry ground mustard
Place all ingredients in a blender and blend until smooth. Store in covered container in refrigerator.
Plant Chef Club Tip:
Use white pepper if you don't like the little flecks of black.
This mayo is the perfect base for salad dressings, spreads and aoli's.