1. Puree 1/2 cup cashews and 1/2 cup water in a blender.
2. Add tofu, vinegar, mustard, sweetener and salt until smooth.
3. Add the binding agent and pulse for a few seconds.
Mayo will continue to thicken in the refrigerator. Store in the refrigerator for up to 3 weeks.
This recipe is from the Homemade Vegan Pantry Cookbook by Miyoko Schinner. I have altered it slightly. I think you will love her recipes and her specialty vegan dairy products at the grocery store too.