Wednesday, October 17, 2007

Vegan Mayonaise

I package Soft or Silken Tofu
Three tablespoons olive oil
1 Tablespoon lemon juice
Mustard: Optional

Place tofu in the blender and blend on high until smooth. While still blending, slowly add olive oil them lemon juice. Add a little mustard and taste. Add more if you like or leave it alone dipending on your taste. Add salt to taste and pour into a jar.

This mayo is a little wetter that regular Mayo and if you make sandwiches too long ahead of time they will get soggy. It lasts in the fridge about a week.