Mayonnaise

This simple dressing was created to go with the Waldorf Salad, but use it wherever mayonnaise is called for. Even without eggs, oil, and salt, you’ll never be tempted by store-bought mayo again!

Makes about 1½ cups.

Ingredients:

1 pitted Medjool date or 2 Deglet Noor dates; about ½ oz.)

1 12.3-oz. package of Mori-Nu silken organic tofu

1 tablespoon lemon juice

2 teaspoons apple cider vinegar

2 teaspoons mustard

1. If your pitted date is not already pretty soft, soak it in some hot water for a few minutes first, since we’re aiming for a really creamy final texture.
2. Once your date is nice and soft, add it along with the tofu, lemon juice, vinegar, and mustard to a blender and blend until very smooth You may want to use your blender’s tamper to get it going; don’t add any additional liquid.
3. Transfer the mayo to a glass jar or other sealable container and store in the fridge for up to 10 days. This also freezes well. It will have separated when thawed, so just re-blend it.

Chef’s Note: Other brands of tofu may work, but they may not be quite as creamy and may leave a tofu taste to your mayo. There are six varieties of Mori Nu, any of which could be used, but only the organic and soft versions are made without soy protein isolate. And the soft is not organic, which is especially important with soy products. The NHA therefore recommends Mori-Nu’s organic silken tofu.