Cashew Mayonnaise with tofu, garlic & nutritional yeast

Makes about 1 cup (250–300 g) (enough for ~8–10 sandwiches depending on thickness)

Firm tofu: 200 g (about 7 oz)
Cashews (raw), soaked 30–60 min: 1/2 cup (60 g)
If not soaked, use very hot water blend + add extra water.
Nutritional yeast: 1–3 tbsp (start with 1 tbsp; add more for stronger “cheesy” flavor)
Garlic: 1 small clove, grated (or 1/2–1 tsp garlic paste)
Salt: 1/2–3/4 tsp (to taste)
Lemon juice or vinegar (recommended): 1–2 tbsp
(helps mayo tang + stabilizes flavor)
Water (as needed): 2–6 tbsp for blending
Oil (optional but recommended for true mayo mouthfeel): 1–2 tbsp neutral oil

Soak & prep cashewsSoak cashews in water for 30–60 minutes, then drain.
Blend baseIn a blender, add: soaked cashews, tofu, nutritional yeast, grated garlic, salt, lemon/vinegar.
Blend until totally smooth (scrape down sides once).
Adjust thicknessWith blender running, add water 1 tbsp at a time until you reach the texture you want:
Thick spread: less water
Drizzleable: more water
(Optional) Add oil for richnessBlend in 1–2 tbsp oil if you want it more “classic mayo”.
Taste & restTaste and adjust salt/yeast/garlic.
Chill at least 20–30 minutes for best flavor and thickening.

Nutritional value (estimated)

Because ingredients are mostly nuts + tofu and there’s a range in nutritional yeast/oil, I’ll estimate using the recipe as written:

Assumptions used for estimates

Approx:

If you add 1–2 tbsp oil, calories and fat will increase noticeably.