tofu mayo
Ingredients
- 1 package firm silken tofu
- 1 teaspoon dry mustard (can substitute regular mustard)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 3 tablespoons red wine vinegar
Instructions
Combine all ingredients in the bowl of a food processor (I use my Ningxia smoothie cup) Puree until smooth and creamy. Store in refrigerator. Use within 10 days.
Just because you give up dairy, doesn't mean you give up your favorite dressing. This is easy to make and while the cashews make it creamy, they are optional if wanting a lower fat version. Recipe by Chef Del Sroufe
1/4 cup raw cashews, soaked in hot water for about 1/2 hour
3/4 cup firm silken tofu
2 tsp lemon juice
2 (or less) cloves garlic, peeled
1 tsp onion powder
1 tsp apple cider vinegar
1/2 tsp sea salt
1 pinch black pepper
1 Tbsp fresh minced dill (or 2 tsp dried)
1 Tbsp fresh mince parsley
1 Tbsp fresh chives (or 1-1/2 tsp dried)
Combine all ingredients in a blender and process until smooth and creamy. Store refrigerated in an airtight container for up to 5 days.
