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–+ servings
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4.80 from 5 votes

Tofu Cashew Mayo

A little bit of cashew butter gives creaminess, but if you want lower fat, omit it.
Course: Spreads, Dips, Sauces, and Dressings
Cuisine: American, Gluten-Free
Keyword: apple cider vinegar, Black Salt, dates, Kala Namak, Silken Tofu
Servings: 24
Calories: 13.7kcal
Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Equipment

  • High speed blender

Ingredients

  • 12 oz firm silken tofu drained (make sure it's SILKEN)
  • 1 tbsp cashew butter
  • 1 tbsp apple cider vinegar
  • 2 tsp date paste coconut sugar, or maple syrup
  • 1 tsp Dijon mustard
  • ¾ tsp kala namak Indian black salt
  • ¾ tsp onion powder
  • ½ tsp garlic powder

Instructions

  • Combine all ingredients into a blender and process until completely smooth. Refrigerate for up to a week.
    Yield: 2 cups

Nutrition

Calories: 13.7kcal | Carbohydrates: 1g | Protein: 0.8g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 76mg | Potassium: 34.1mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 5.3mg | Iron: 0.2mg