After trying the awesome salad dressing at Veggie Cottage, I have been dreaming about the wonderful sauce and decided to try making my own. For the recipe, all I needed were a few simple ingredients and this was so good I ended up making a tempeh (mock tuna lookalike) mayonnaise spread to go with tortilla homemade shells. I found this recipe via For the Love of Food blog.
Basil Cashew Mayo
Adapted from Fat Free Vegan
Makes about 1 1/2 cups
1/2 block organic firm silken tofu
1/3 cup raw cashews
1/2 teaspoon spicy brown mustard (I use yellow mustard instead)
1 tablespoon lemon juice
1/4 teaspoon garlic powder
sea salt to taste
1/4 cup loosely packed basil leaves (I did not add this)
Drain water from tofu and place tofu, cashews, mustard, lemon juice, garlic powder, and salt in a high-speed blender or food processor. Blend at highest speed until light and creamy. Add the basil and blend again. Seal tightly and keep refrigerated. Stir before each use. This was really yummy and will be perfect with any multi grain bread or biscuits!