BRYANNA’S TOFU MAYONNAISE         makes a generous 1 and 1/2 c.         

Silken tofu makes a smooth, thick, rich-tasting mayonnaise that doesn't separate.  I think it tastes quite rich enough as it is, but if you like, you can add a little extra-virgin olive oil.  This is very easy to make and much cheaper than the bottled variety.  I prefer it to the commercial tofu mayonnaise because I can make it with no sweetener in it, which I prefer.

 

12.3 oz. pckg. extra-firm  SILKEN tofu

2 T. cider vinegar or lemon juice

1 and 1/8 tsp. salt

1/2 tsp. dry mustard

1/8 tsp. white pepper

OPTIONAL: 1-2 T. extra-virgin olive oil

                NOTE:  I don't care for sweet mayonnaise, but if that is what you prefer, add about 1 tsp. sweetener of your choice.

Combine the ingredients in a food processor or blender until VERY smooth.  Scrape into a clean jar, close tightly and refrigerate.  This will keep for about 2 weeks in the refrigerator.