So easy to make! (Be sure to check out my egg-less mayo recipe also)
1 1/2 cups firm silken tofu, mashed
3 Tbls fresh lemon juice
1/2 tsp salt
1/4 ts mustard powder
1/4 cup canola oil
Put everything except oil into a blender or food processor and process until smooth and creamy. With the appliance running, slowly add the oil. Refrigerate for at least an hour.
This will last at least a week refrigerated.