Step 1

Place silken tofu, oil, water, apple cider vinegar, salt and optional mustard in a blender and blend until smooth, starting sloww and increasing speed, scraping down sides as needed. Feel free to add a tablespoon or two of water to get motor running, especially if using extra firm tofu.

Step 2

Store in a sealable jar.

Step 3

Enjoy as you would mayo.

Step 4

This will keep 2-3 weeks in the fridge if using vinegar.