Oil Free Eggless Mayo
1/2 Cashews, soaked for 4 hours and drained
1/2 Cup Water
12 Ounces Firm Tofu
2 Tablespoons Apple Cider Vinegar
2 Teaspoons Mustard
1 Teaspoon Maple Syrup
1 Teaspoon Kosher Salt
1/2 Teaspoon Xanthan Gum
Puree the cashews and water in blender till smooth. Add remaining ingredients except for xanthan gum. Process till creamy. Add the gum and process for a few seconds. It will continue to thicken in the refrigerator.
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| Mayo in blender |
Goes well with Veggie Dogs
Soundtrack Deftones - Gore
