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Vegan Mayonnaise

['7 ounces (195 g) extra-firm tofu, drained and pressed', '1/4 cup (35 g) raw cashews, ground into a very fine powder', '1 tablespoon (15 ml) lemon juice', '1 tablespoon (12 g) raw sugar or (21 g) agave nectar', '1 1/2 teaspoons brown or Dijon mustard', '1 teaspoon apple cider or rice wine vinegar', '1/2 teaspoon sea salt', '6 tablespoons (90 ml) canola oil']

Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.
Slowly drizzle in the oil and pulse until you get the consistency that you like.
Store in an airtight container in the refrigerator for up to 2 weeks.

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