Oh my! I have been trying out various vegan mayo recipes for a while, and haven't yet been altogether satisfied. I have been using commercial vegan mayonnaises such as Granovita Mayola (which admittedly, is my favourite ready-made vegan mayo), but I'm very much all about making my food myself, wherever I can. And also, the fat content of most shop-bought mayonnaises (just like the standard egg mayos) can be rather on the high side.
So how pleased I am to have stumbled upon Susan Voisin's recipe, from her fabulous blog Fat Free Vegan Kitchen! This recipe is so yum and extremely versatile! My version here is a very slight variation on Susan's Tofu-Cashew Mayonnaise, and I do mean slight. My only addition is a small amount of black salt, which gives a little more egginess to the mayonnaise with its sulphuric smell and taste. And I used Dijon mustard too, as I like the flavour and smell.