My Raw Mayonnaise, A Perfect Cashew And Tofu Cream
I’ll be honest with you, I was making this cashew and tofu cream long before it became the internet’s obsession. Back in 2016, I called it my “raw mayonnaise” and it quietly became one of the recipes I make on repeat, week after week.
Now that silken tofu cream is everywhere, I want to reclaim it for what it really is: a silken tofu and cashew cream that is 100% plant-based, oil-free, egg-free, and outrageously good. If you’re still on the fence about eating more plants, this recipe will absolutely change your mind.
Why you’ll love this tofu cream
- It’s a silken tofu cream. Yes, tofu! And it makes ALL the difference. The silken tofu gives this plant-based mayo its insane creaminess and a hit of protein you won’t find in classic mayo.
- Oil-free, egg-free, dairy-free : a truly clean and healthy sauce made from whole plant-based ingredients only.
- Ready in 10 minutes (+ soaking time for cashews): blend it once, use it for 3 days.
- Endlessly versatile: use it as a dip, spread, dressing, or sauce on pretty much everything — pizza, wraps, salads, you name it.
- Fully customizable: more lemon, more mustard, more garlic. Make it yours every single time.
The secret is tofu
The star ingredient of this recipe is silken tofu, and this is what makes it different from any other cashew cream out there. The silken tofu adds an incredible velvety texture AND a boost of plant-based protein. It is not optional, and it is not just a filler. It is the reason this cream is so smooth, so satisfying, and so good for you.
Silken tofu gives you the most effortless, dreamy result. But if you only have firm tofu at home, don’t worry, it works too! Just blend a little longer until you reach a creamy consistency. No excuse not to make it.
How to use this cashew and tofu cream or mayonnaise?
I use it with almost everything. It’s my dairy-free sauce to top my black charcoal pizza, radicchio salad, lunch quinoa wraps, etc….
Top Tip
The best results come from a high-speed blender (Vitamix or Blendtec are ideal — a Nutribullet or a good quality medium blender works well too). With silken tofu, blend for 3–4 minutes. With firm tofu, give it a bit more time and scrape down the sides twice or more — you’ll still get that gorgeous creamy texture.
Store in a glass jar in the fridge for up to 3 days. And yes — you will not stop eating it.
Healthy raw mayonnaise, cashew and tofu cream,
High in nutrients, creamy, versatile and addicitive !
– Healthy greetings from Laetitia –
MY RAW MAYONNAISE
Ingredients
- 1 cup cashew nuts, soaked at least 4 hours or overnight *
- 1-2 tbsp organic mustard, adjust to your liking
- 2 tbsp apple cider vinegar
- ½ lemon squeezed
- 1-2 garlic clove, chopped, adjust to your liking
- ¼ cup water, or more if needed
- ½ big cup silken tofu
- Himalayan salt and freshly ground pepper to taste
Instructions
- After soaking the cashews for 4 hours or overnight, drain and rinse them. Add them to a high speed blender (or Nutribullet).
- Put all the other ingredients in the high speed blender and blend until smooth and super creamy, for about 3-4 min or more. You might need to scrape down the blender jar twice or more, and blend again.
- Add more water if it is not creamy enough, 1 tablespoon at a time.
- Place in an airtight container and keep it in the fridge for up to 3 days.
