1 block of silken tofu
juice of half a lemon
1 teaspoon dijion musterd
1 clove of garlic
1/4 cup of olive oil
salt and fresh ground black pepper to taste
Put all the ingredients, other than the oil into a blender and blend as the moter is going add the oil in a slow strem. If the mayo looks to thick, add a very small amount of water.
Use for vegan potato salad, as a dip for veggies or what ever you fancy. Must be kept in the fridge and eaten within two days.