Vegan Mayonnaise

Ingredients

• 4 ounces soft silken tofu
• 1 clove garlic
• 2 teaspoons lemon juice
• 2 teaspoons dijon mustard
• 1 1/2 cups vegetable oil
• Kosher salt

Directions

1. Add the tofu, garlic, lemon juice, and dijon mustard to a plastic or glass cup that is only wide enough for your hand blender to fit inside. Blend until the tofu has smoothed out and broken apart. Add the oil over the tofu mixture. Set the hand blender head against the very bottom of the jar, then turn it on. Draw the blender up gradually, letting the oil emulsify as you go, until it is fully blended in. Add kosher salt to taste. Store the mayonnaise in the fridge for up to 2 weeks.
2. To use a countertop blender, put the tofu, garlic, lemon juice, and mustard in the blender jar and blend until smooth, stopping to scrape the sides as needed. Turn the blender to its lowest speed and, while it runs, pour in the oil slowly in a very thin stream until the mixture is completely incorporated and emulsified. Add kosher salt to taste. Store the mayonnaise in the fridge for up to 2 weeks.