Basil Cashew Mayo

I have this habit of leaving my gym bag pockets unzipped.  It's partly because I'm lazy, but it's also partly because I have never had anything fall out so I never had incentive to zip them up.  Well, that was until two weeks ago when I lost my eyeliner.  And since it was a bit pricey, I am sure you can imagine how excited I was when I found it in my yard a few days ago.  Even though it was a bit weathered and the brand name had been rubbed off, it still worked great.

However, this morning upon closer inspection of the weathered brand name, I discovered that this was not actually my eyeliner.  Lesson learned: zip your gym bag and don't use eyeliner you find in your yard. 

Another important lesson I learned this week is how to make amazingly creamy mayo -- without the eggs or added oils!  So let's get to work!

I've been craving a creamy spread for sandwiches this week so I went searching for healthier mayo options.  This mayo uses silken tofu and cashews for a creamy, oil-free and egg-free spread that will delight your tastebuds and amp up any cold sandwich.  Add basil or your favorite herbs for an extra boost of summer delight.

Recipe submitted to Wellness Weekend

Basil Cashew Mayo
Adapted from Fat Free Vegan
Makes about 1 1/2 cups

1/2 block organic firm silken tofu
1/3 cup raw cashews
1/2 teaspoon spicy brown mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
sea salt to taste
1/4 cup loosely packed basil leaves

Drain water from tofu and place tofu, cashews, mustard, lemon juice, garlic powder, and salt in a high-speed blender or food processor.  Blend at highest speed until light and creamy.  Add the basil and blend again.  Seal tightly and keep refrigerated. Stir before each use.

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