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Posted by Jan Tz to the McDougall Recipe Board
This recipe was adapted from “Tofu Cookery” by Louise Hagler. The oil has been omitted from an otherwise wonderful recipe and the quantity of tofu changed for convenience.
Combine in a blender:
1 box soft silken tofu
1 Tbs. lemon juice
1 and 1/2 tsp. sugar
1/2 tsp. salt, or to taste
Blend until smooth and creamy. Use as mayonnaise on sandwiches or as a base for dips and salad dressings.
I use a box of the silken tofu, and add about one tbsp on umabashi plum paste and blend in a food processor. It is yummy!!!
Mmm that sounds good Amanda, I will try the umeboshi version. Yum 
February 10th, 2011 at 3:37 pm
How long will this mayo last in the fridge?
February 10th, 2011 at 4:01 pm
I would guess that it would keep about 2 weeks. That’s about how long I would be willing to trust it. 
Can this recipe be frozen?
Does this taste like vegan mayo?
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January 12th, 2011 at 4:26 pm
There are many variations to this. I use agave nectar instead of sugar. Apple cider vinegar is an alternative to the lemon juice. Adding a 1/2 tsp of dry mustard gives it a nice bite. Other options include curry powder, onion powder, etc. There are lots of ways to vary the flavor. Using Lite Silken Tofu reduces the fat content even further. It won’t taste like MAYO but it’s good.