Cashew Silken-Tofu Mayonnaise
It’s often surprising how little moments lead to recipe development. This one came about because I just discovered Stephen Colbert’s Colbert Questionert, a list of 15 questions - some mundane, some more penetrating - designed to reveal the thoughts of his guests. They are a lot of fun to watch when you’re just looking for a diversion. Anyway, I’d just watched Billie Eilish’s turn in the hot seat and she talked about her favorite sandwiches. One was from a place called Ike’s, which we don’t have in our region, and they have a whole vegan menu. The closest I can get is 830 miles away in New Orleans.
My curiosity piqued, of course, I had to do a little menu scoping and Ike’s has a sauce they call Dirty Sauce that they bake into the bread of their sandwiches. The main feature of Ike’s Dirty Sauce is mayonnaise, including a vegan version, so I needed to find out more about this secret sauce. Before I dive into making my own, though, I wanted to make a homemade mayonnaise.
It’s so easy and quick to make, but of all, it’s creamy, flavorful and hits all the familiar notes of egg-based mayo without the cruelty to chickens or cholesterol. Use it in any way you’d use traditional mayo. This works best in a high-speed blender but with a regular blender, just blend it longer.
10.9-ounces firm silken tofu, removed from container
1 cup cashews, raw and unsalted, not toasted (whole or pieces), soaked in hot water for 30 minutes, then strained
2 tablespoons apple cider vinegar or fresh lemon juice
1 tablespoon garlic granules
2 teaspoons onion powder
1 teaspoon yellow mustard
½ teaspoon salt
Add to your blender this order and blend until smooth. You may need to use a tamper to fully blend. Refrigerate for 45 minutes to an hour before eating.
My curiosity piqued, of course, I had to do a little menu scoping and Ike’s has a sauce they call Dirty Sauce that they bake into the bread of their sandwiches. The main feature of Ike’s Dirty Sauce is mayonnaise, including a vegan version, so I needed to find out more about this secret sauce. Before I dive into making my own, though, I wanted to make a homemade mayonnaise.
It’s so easy and quick to make, but of all, it’s creamy, flavorful and hits all the familiar notes of egg-based mayo without the cruelty to chickens or cholesterol. Use it in any way you’d use traditional mayo. This works best in a high-speed blender but with a regular blender, just blend it longer.
10.9-ounces firm silken tofu, removed from container
1 cup cashews, raw and unsalted, not toasted (whole or pieces), soaked in hot water for 30 minutes, then strained
2 tablespoons apple cider vinegar or fresh lemon juice
1 tablespoon garlic granules
2 teaspoons onion powder
1 teaspoon yellow mustard
½ teaspoon salt
Add to your blender this order and blend until smooth. You may need to use a tamper to fully blend. Refrigerate for 45 minutes to an hour before eating.
Vegan, Mayonnaise, Cashew, Silken Tofu, Condiment