I have been extremely lazy to try out a WFPB mayonnaise. One of the reasons is that most WFPB recipes for mayonnaise contain cashews. Which results in me consuming more cashews in a day than is the permitted limit of 2 tbsp per day – the restriction that I follow. But one day, being in a very adventurous mood, I decided to give it a try. And boy, was it good! Of course, I had only a very small helping. I had resolved that I would consume only very little everyday. Accordingly, I asked Hari for the mayonnaise the next day – only to be told that it was over! It was so tasty that all of it was polished off. I then told him to try it with tofu (I had just read on the internet that this too could be done). This too tasted outstanding, though a shade less tasty than the cashew one. But, at least, I had one recipe on hand that I could indulge to my heart’s content without bothering about portions. My only regret is that I did not capture great photographs of the mayonnaise.

Ingredients
200 gpms firm tofu
OR
1 cup cashews (soaked for 30 minutes in hot water)
1/2 cup coconut milk of medium consistency
Juice from 1 medium sized lemon
1 tbsp apple cinder vinegar
2 tsp mustard paste
1 onion, roughly chopped
Salt to taste
Method
Add all the ingredients to a blender
Grind to smooth consistency
Transfer to a jar
Serve as required