Emergency Mayonnaise

When I was a child, I used to watch the show Emergency!  Centered around a fire hall, every week the team would encounter a variety of critical fire and paramedic situations.  Of course, they always saved the day.

This week I had a little kitchen emergency of my own.  In making a sandwich spread recipe, I discovered that I was out of mayonnaise.  I quickly search for "vegan mayo" recipes online and found this one.  It is easy to make, and works well on sandwiches or in salads, such as potato or macaroni salad.

Ingredients

• 8 oz extra firm tofu
• 1/4C raw cashews, ground into a fine powder
• 1T lemon juice
• 1T sugar
• 1 1/2t Dijon mustard
• 1t apple cider vinegar
• 1/2t salt
• 6T extra virgin olive oil or grape seed oil

Directions

1. Rinse and squeeze the tofu to remove excess water.  Crumble the tofu in the food processor.
2. Add other ingredients to the food processor and pulse until well combined.
3. Slowly drizzle in the olive oil.  Many food processors have a small hole designed just for this.
4. Once the oil has been added, remove the mayonnaise from the food processor and transfer to a small bowl.