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.

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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.