Oil-free Vegan Mayonnaise Two Ways

Ingredients

• 1/2 – 1 block firm silken tofu (shelf stable like MoriNu)
• 1/4 – 1/2 cup raw cashews (soak in boiling water for 10 minutes and drain)
• 2 – 3 T (or to taste) unseasoned rice vinegar or apple cider vinegar, or a combo of the two
• 2 T aquafaba (chickpea water) – if frozen, 2 cubes (or more!)
• 1/2 – 3/4 cup plant milk (add more as needed when blending for smooth consistency)
• 1 T agave, maple, or date syrup (or more to taste)
• 1-2 tsp dijon mustard
• 1 tsp lemon juice (Again, to taste. If you don’t have lemon, just add a lttle more vinegar)
• 1 tsp kala namak (eggy black salt)
• 1 tsp onion granules
• 1/2 tsp garlic granules
• 1/4 tsp sea salt (or to taste)
• optional: 1 T ground chia seeds (use for a thicker mayo)
• 1 12.3 ounce package Mori-Nu Silken Firm Tofu
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1 teaspoon dijon mustard (may use yellow)
• 1/2 teaspoon sweetener (maple syrup, agave nectar, monk fruit)