Recipe Tofu and Cashew Mayonnaise (eggless)

[❤ ❤ ❤Jalebi❤ ❤ ❤]

Tofu and Cashew Mayonnaise

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Imagine mayonnaise without oil, without eggs and completely dairy-free. It's a health freak's dream come true and one you'll also want to try. Take some silken tofu and throw it in a blender with cashew paste, lemon juice, mustard powder, salt, wasabi paste, sugar and pepper. Blend this mix and serve with crackers.

Recipe Cook time: 15 min​

Ingredients

• To make the mayo:
  
  1 package (firm) silken tofu (12.3 ounce package)
  
  1/2 cup cashew paste
  
  1 tsp lemon juice
  
  1 tsp mustard powder
  
  Sea salt, to taste
  
  Black pepper, to taste
  
  1 tsp sugar
  
  1/4 tsp wasabi paste
  
  
  For the vegetable mayo dip:
  
  1 tsp olive oil
  
  2 tsp garlic
  
  1/4 cup baby corn
  
  1/4 cup mushrooms
  
  1/4 cup red peppers
  
  1/4 cup yellow peppers
  
  3-4 cherry tomatoes
  
  Thyme, a few sprigs
  
  4-5 basil leaves, to garnish

Method

To make the mayo:

Drain water from tofu and place it in the blender with cashew paste, lemon juice, mustard powder, salt and pepper.

Blend at highest speed until light and creamy.

Now add sugar and wasabi paste.

Blend again and keep aside.

You can serve it with some crackers or apply in sandwiches.


For the vegetable mayo dip:

Take a pan and in a little olive oil, saute garlic, mushrooms, babycorn, bell peppers till they get translucent. Add a few sprigs of thyme.

Once done, mix the mayonnaise into this potpourri.

You can serve this with crackers or pour it into ready made tart cases.

Garnish with cherry tomatoes and basil leaves.