SOY MAYONNAISE

Soy Mayonnaise
Makes about 1 cup
Silken Tofu 300 gms
White wine vinegar 1 ½ table spoons
¼ teaspoon dry mustard
Salt ½ teaspoon (or to taste)
Pinch of sugar
Sunflower oil 3 tablespoons
· Place the tofu, vinegar, mustard, salt and sugar in a food processor and process until smooth
· With the machine running slowly add the oil
· In a thin stream until it is incorporated
· Taste to adjust the seasonings
· Transfer to a jar or container with a tight fitting lid.
· Cover and refrigerate until ready to use.
· Keeps up to 4 to 5 days