Creamy Tofu Mayo

It took a little while, but I got it! This Creamy Tofu Mayo is light on the calories, but heavy on flavor. Slather this on your sammies with a heavy hand without any guilt!



  • 1 package (12 oz) light firm silken tofu*
  • 1.5 Tablespoon raw cashews
  • juice of 1/2 medium lemon
  • 1 teaspoon white wine vinegar
  • 1 teaspoon date syrup (or other liquid sweetener)
  • 3/4 teaspoon mustard powder
  • pinch of sea salt
  • 1/2 pinch of black salt (Kala Namak)




Blend all ingredients together until creamy and chill for at least one hour in the fridge. Will keep in a sealed container, refrigerated, for one week.

*If you cannot source silken tofu, using any type of tofu will work, simply blend a little longer for a smooth, silky texture.

Makes one cup.


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