Rich, creamy, and thick, this vegan oil-free mayo is perfect for slathering on burgers and sandwiches. Made with cashews, silken tofu, and seasonings, it's egg-free, WFPB, and dairy-free. Even though it's low-fat for mayonnaise, it tastes like mayo should: decadent!
Prep Time20 minutesmins
Cook Time2 minutesmins
Total Time22 minutesmins
Course: Sauces and Condiments
Cuisine: American
Keyword: cashew tofu mayo, oil free mayonnaise, vegan mayo recipe no oil, wfpb mayo
Soak cashews in hot water for 15-20 minutes. Then, drain and rinse them.
½ cup raw cashews
Add soaked, drained cashews to high speed blender, along with all remaining ingredients. Secure the lid and blend until smooth, at least 40 seconds. You may need to stop and scrape down the sides of your blender.
12 ounces extra firm silken tofu, ½ cup soy milk, 2 tablespoons lemon juice, 1 tablespoon dijon mustard, ½ teaspoon ground mustard, ½ teaspoon sea salt, ½ teaspoon seasoned salt, 2 teaspoons sugar, ⅛ teaspoon sweet paprika, ⅛ teaspoon garlic powder, ⅛ teaspoon black salt
Once smooth, it is ready to be eaten. Transfer to a glass jar or container and refrigerate. Will keep stored in the refrigerator for up to 10 days. Do not freeze.
Notes
This makes about 3 cups (24 fluid ounces) of mayo.