Servings: makes 1 ½ cup

1 12.3 oz pkg extra firm silken tofu or 1 cup soaked cashews + ½ cup plain nondairy milk 1 12.3 oz pkg extra firm silken tofu or 1 cup soaked cashews + ½ cup plain nondairy milk
2 Tbsp lemon juice 2 Tbsp lemon juice
1 Tbsp apple cider vinegar (ACV) 1 Tbsp apple cider vinegar (ACV)
1 tsp Dijon mustard 1 tsp Dijon mustard
1/2 tsp onion powder ½ tsp onion powder
1/2 tsp garlic powder ½ tsp garlic powder
1/2 tsp no-salt seasoning (NSS) ½ tsp no-salt seasoning (NSS)
1/8+ Kala Namak ⅛+ Kala Namak

Place all ingredients into a blender and process until smooth and creamy, about 1 minute.
Refrigerate for a least 30 minutes for best flavor.

* Add 1/8 tsp stevia if you want a sweeter (southern-style) mayonnaise  * Add ⅛ tsp stevia if you want a sweeter (southern-style) mayonnaise
*For a vegan Aioli: replace garlic powder with 3/4 -1 tsp roasted garlic powder  *For a vegan Aioli: replace garlic powder with ¾ to 1 tsp roasted garlic powder
*Serving size: 1 tablespoon  *Serving size: 1 tablespoon
* Keep refrigerated. It keeps approximately 10 days.  * Keep refrigerated. It keeps approximately 10 days.