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.