– 14 oz organic silken tofu (use firm tofu + 1/4 cup cashew milk for a thick mayo)
– 1.5 Tbsp dijon mustard
– 1 Tbsp apple cider vinegar
– 3/4 tsp Kala Namak salt
– 1 tsp onion powder
– 1/4 tsp turmeric optional for color
– 1/4 cup extra virgin olive oil
1. Add the tofu, dijon, vinegar, olive oil, eggy salt, onion powder and turmeric to a powerful blender. Process on the smoothie setting until a silky smooth emulsion is achieved. (If using silken tofu there's no need to drain it).
2. Adjust seasonings to taste with more salt and vinegar, transfer to a lidded jar and refrigerate until chilled. Keep in mind that the mayo is going to thicken some more as it sits in the fridge.