Makes 1 1/2 cups
Prep: 5 minutes
Total: 10 minutes
1/2 cup|115 g silken tofu
½ teaspoon kosher salt
½ teaspoon black salt
1 teaspoon caster (superfine) sugar
¼ cup|60 ml unsweetened soy milk
2 teaspoons apple cider vinegar
2 teaspoons Dijon mustard
1 cup|250 ml vegetable oil
1. Combine all the ingredients, except the oil, in a blender and blend until combined.
2. With the motor still running on medium speed, slowly drizzle in the oil.
3. If you prefer a thinner mayo (i.e. for a salad dressing), add a little hot water, with the blender running, after the oil has been added.
AUTHOR'S NOTE: This recipe has been reprinted with permission of the author from Smith and Deli-cious: Food From Our Deli (That Happens to be Vegan).
This article originally appeared on Munchies US.