This is a much lower-fat “mayonnaise” with no saturated fat at all. I much prefer it to any of the commercially made “low-fat” or “no-fat” versions (which are usually pretty awful).
COMBINE THE TOFU, lemon juice, mustard, and honey in a blender and blend at medium speed until smooth. Add the olive oil and salt and pepper to taste, and pulse to combine. Store covered in the refrigerator for up to 5 days.
Add a tablespoon or two of roasted garlic, drained chopped capers, or chopped fresh herbs.
© 2004 John Ash. All rights reserved.