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).
14 oz organic silken tofu, 1.5 Tbsp dijon mustard, 1 Tbsp apple cider vinegar, 3/4 tsp Kala Namak salt, 1 tsp onion powder, 1/4 tsp turmeric, 1/4 cup extra virgin olive oil
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.
How to make the mayo thicker? - The recipe calls for silken tofu which yields the perfect creaminess and thickness to dress a classic potato salad. If a thicker and spreadable mayo is desired all you need to do is use a firm block of tofu instead to which you’ll add 1/4 cup cashew milk.
Can you freeze this mayo? - I would not recommend freezing it as you’ll lose that lovely emulsion when defrosting. But there’s really no need to freeze it as you can whip up a perfect batch in less than 5 minutes and it can be stored in the fridge for up to a week. Do not keep at room temperature as it can definitely go bad.
Which oil is best to use? - Technically any neutral oil would work here. I’m in a committed relationship with cold pressed extra virgin olive oil but any oil you like will work here. Extra light olive oil is really neutral but I don’t mind the flavor of regular olive oil. Fat is fat so i made peace with that and enjoy a treat now and again.