Tofu Mayonaise
- 8 ounces silken tofu, about 1 cup
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or cider vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon honey or agave nectar
- Put all the ingredients in a blender and purée. Add 1 or 2 tablespoons of water if necessary to help the machine do its work.
- Taste and adjust the seasoning with more salt, honey or vinegar if necessary. Use right away (or transfer to a jar and refrigerate for up to 1 week). Note: To make the Creamy Basil Sauce, skip the Dijon and add 1 cup fresh basil.