Step 1

Remove the Silken Tofu from its package, removing as much water as possible. Cut the Tofu into cubes and carefully place them onto a dry and clean dish towel. Let the Tofu sit on the towel for 5-10 minutes, to absorb extra moisture.

Step 2

Add the Silken Tofu Cubes, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, Sugar, and Salt to a high-speed blender. Blend for 45 seconds, or until everything is well incorporated.

Step 3

Transfer the mixture to a glass jar or sealable container, and store in the fridge for up to 10 days.

Step 4

Drain your soaked Cashews, if they are still in liquid. Add the Cashews, Lemon Juice, Vinegar, Nutritional Yeast, Dijon Mustard, and Salt to a high-speed blender.Add 1/4 cup of Filtered Water if you are using the Cashew Mayo immediately in a recipe

Step 5

Add 1/3 cup of Filtered Water if you are planning on using the Mayo over time (ex: Sandwiches)

Step 6

Blend all ingredients together for 60 seconds, then transfer to a glass jar or sealable container.

Step 7

Store in the fridge for up to 10 days.