This plant based mayonnaise is so rich and full of flavor that you will not miss your old egg- and oil- based mayonnaise. I like to make a batch every week or two to have on hand - consider it part of your pantry! I use this mayonnaise for sandwiches, dressings, and sauces.


Prep time    10 minutes  

Cook time   0 minutes    

Yield               1 1/4 cups

  •  7 ounces extra firm tofu
  • 1/4 cup raw cashews, soaked in water to cover for 2-3 hours, then drained
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon tahini
  • 4 teaspoons lemon juice
  • 1 tablespoon dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 tablespoons water


  1. Soaking the cashews in water for a few hours will reduce blending time. If you are not using a high speed blender, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.
  2. Place all the ingredients in a high speed blender and blend  until smooth and shiny.