This all-plant mayo is just divine – smooth, creamy and tangy. It’s the perfect base for a wide variety of dressings: for variety you can add fresh or dried herbs such as chives, parsley, dill or coriander; fresh or dried garlic; or even tomato paste for a blast-from-the-past Thousand Island-style dressing.

I serve this at my Empowered Eating nutrition seminar, and it’s always a big hit!

Ingredients:

¼ cup cashews, soaked in water for 2-3 hours, then drained
200 g firm tofu
1 tsp tahini
1 tbsp + 2 tsp lemon juice
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tsp maple syrup
1 tsp ground chia seeds
4 tbsp water

Method:

Blend all ingredients at top speed for 40 seconds or until very smooth and creamy. Add extra water if a thinner consistency is desired.