¼cupsilken tofu, firm or extra firm¼ cup = a little over 2 ounces
2Tbsplemon juice
1Tbspdistilled white vinegar
¼tspblack salt (kala namak)*
1tspflake sea salt
1tspdijon mustard
⅛tsppaprika
Instructions
Prepare your mise en place
Gather your ingredients including your pre-soaked cashews (see note).
Add all ingredients to your high-speed blender
Add all ingredients to your high-speed blender* in the order listed.
Blend
Blend ingredients for about 2 minutes or until creamy smooth.
Pour mayonnaise into a container, seal, and refrigerate
Pour the creamy mayonnaise into a container of your choosing (a 16 oz wide-mouthed canning jar works really well), seal & refrigerate. The mayonnaise will thicken slightly as it cools.
Cool mayonnaise in the refrigerator
Depending on how you're using this mayonnaise, you may wish to cool it in the refrigerator prior to using it. The mayonnaise will thicken slightly as it cools.
Storing the mayonnaise
You can store the mayonnaise in a sealed container in the refrigerator. It should last 4-6 days. If some separation occurs, stir to combine before using.I have not tried freezing this recipe yet. However, you may be able to freeze this mayonnaise as well, for up to 4 months, though the consistency will likely change. When removing from the freezer, allow it to defrost in the refrigerator. Then, you may need to re-blend or whisk the sauce in order to make it creamy smooth again.
Notes
*Using a high-speed blender: A high-speed blender is necessary to bring this recipe to its intended creamy consistency. A regular blender can be used but the texture of the sauce will likely not be quite as creamy. If using a regular blender, be sure to soak your cashews (see note below) and consider adding a smaller amount of cashews at a time during the blending process. *Soaking cashews: Soaking cashews is definitely helpful for making sauces such as this more creamy. It is especially important if you are not using a high-speed blender. I recommend soaking your cashews for at least an hour (in boiling-hot water) or for several hours or overnight in room temperature water. Drain thoroughly after soaking.*Black salt (kala namak): Black salt offers a sulfurous aroma unique to Asian and Indian cooking. Regular (non-plant-based) mayonnaise contains eggs. The black salt contributes a very subtle egginess to this egg-free mayonnaise recipe.