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Tofu and Cashew Mayonnaise


Tofu and Cashew Mayonnaise

Tofu and Cashew Mayonnaise



Recipe Servings


Recipe Cook Time


Imagine a mayonnaise without a drop of oil! Without any eggs. Totally vegan. Made with tofu.


  • To make the mayo:

    1 package (firm) silken tofu (12.3 ounce package)

    1/2 cup cashew paste

    1 tsp lemon juice

    1 tsp mustard powder

    Sea salt, to taste

    Black pepper, to taste

    1 tsp sugar

    1/4 tsp wasabi paste

    For the vegetable mayo dip:

    1 tsp olive oil

    2 tsp garlic

    1/4 cup baby corn

    1/4 cup mushrooms

    1/4 cup red peppers

    1/4 cup yellow peppers

    3-4 cherry tomatoes

    Thyme, a few sprigs

    4-5 basil leaves, to garnish


To make the mayo:

Drain water from tofu and place it in the blender with cashew paste, lemon juice, mustard powder, salt and pepper.

Blend at highest speed until light and creamy.

Now add sugar and wasabi paste.

Blend again and keep aside.

You can serve it with some crackers or apply in sandwiches.

For the vegetable mayo dip:

Take a pan and in a little olive oil, saute garlic, mushrooms, babycorn, bell peppers till they get translucent. Add a few sprigs of thyme.

Once done, mix the mayonnaise into this potpourri.

You can serve this with crackers or pour it into ready made tart cases.

Garnish with cherry tomatoes and basil leaves.

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Key Ingredients: tofu, cashew nuts, lemon juice, mustard powder, sea salt, black pepper, sugar, horseradish, olive oil, garlic, baby corn, mushroom, bell pepper, cherry tomatoes, thyme, basil