12 ounces firm tofu
6 tablespoons oil
1 tablespoon cider vinegar
1/2 cup water
1-1/2 teaspoons prepared yellow mustard
4 tablespoons minced onion
1 teaspoon minced garlic
1/4 white pepper
1-1/4 teaspoons sea salt
1 tablespoon lemon juice
1 tablespoon very finely ground cashew nuts (optional)
This is a basic, all-purpose mayonnaise that will keep, refrigerated, for 8 to 12 weeks. If you are using the cashew nuts, make sure that they are ground until they turn into a fine meal, or your mayonnaise will feel gritty. The same mayonnaise, with garlic, onion and mustard omitted, may be used for fruit salads. Place all ingredients in a blender and blend until smooth and creamy. Refrigerate until cool.