Prep 15 mins
Cook 0 mins
So much healthier for you and easy to make! Can also use with your favorite salads or use as a dip for fresh vegetables. To dress up this basic mayonnaise, simply add 1/2 teaspoon of your favorite seasoning in the blender along with the other ingredients. From the cookbook, The Best of Silver Hills Delicious Vegetarian Cuisine. Cooking time doesn't include time to chill.
- 1⁄2 cup raw cashews
- 1⁄3 cup water
- 1⁄3 cup lemon juice
- 1 lb medium firm tofu, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 tablespoon honey
- 1 tablespoon fresh dill (optional)
- Place the ingredients in blender and blend until smooth and creamy. Do not underblend.
- Pour into serving jars and refrigerate. Serve chilled.
I halved the recipe (as I wasn't sure how much I'd be wanting to use over the next few days) and ate this today on the cucumber and tomato ciabatta roll I had for lunch. I included the dill. I've always loved honey roasted cashews so I was not overly surprised that I really loved this: a great blend of flavours. Loved the lemon and dill - to say nothing of the fact that it was a healthy alternative to either mayonnaise or to brie or other cream cheeses which I'm rather partial to. Thank you, Enjolinfam, for another great recipe which will retain a permanent place in my repertoire! Made for Newest Zaar Tag!