This homemade tofu mayonnaise is so quick and easy, I wish I had started making it sooner. Although tofu and cashews have some fat, this mayonnaise has way less than store-bought. And, if you prefer, you can leave out the cashews and just use tofu.
Switching to a plant-based diet means we stay away from extra added fat and oil which some store-bought vegan mayonnaise has. This is one staple that you should have in your refrigerator all the time. You can make it one day during the week and it should last you the whole week.
Especially if you put it in these cute little mason jars. One half of a block of tofu should make enough for this size which is an 8 ounce. Keep the other half of the tofu in water for another recipe during your week.
We need to be mindful of all that we eat otherwise these little additions can add up to increased cholesterol and weight gain. It may not taste exactly like your favorite mayo, but you’ll find your taste buds adjusting with time and your cholesterol levels thanking you.
I also have a recipe for sour cream and they are pretty similar. Here's the sour cream recipe. Keep this on hand as a staple for your sandwiches, salad dressings or for sauces.
Use on your favorite sandwich or a recipe that calls for mayonnaise:
I'd love to hear your feedback in the comments below for this Homemade Mayonnaise! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!