- 1 pitted Medjool date (or two Deglet Noor; about ½ oz.)
- 1 12.3-oz. Mori-Nu silken tofu (see Notes)
- 1 tablespoon lemon juice
- 2 teaspoons apple cider vinegar
- 2 teaspoons mustard
- If your pitted date is not already pretty soft, soak it in some hot water for a few minutes first, since we’re aiming for a really creamy final texture.
- If your date is already nice and soft, add it along with the tofu, lemon juice, vinegar, and mustard to a blender, and blend until very smooth (you may want to use your blender’s tamper to get it going; don’t add any additional liquid).
- Transfer the mayo to a glass jar or sealable container, and store in the fridge for up to 10 days. This also freezes well (it will have separated, so just re-blend it upon thawing).
Tofu: All of the plant-based mayos I saw online suggest using the Mori Nu brand of tofu to achieve maximum smoothness. Other brands will likely work, but they may not be as creamy, and may have a tofu-y taste (although I haven't tried other brands yet). There are 6 varieties of Mori Nu, but only the “organic” and “soft” come without "Soy Protein Isolate," a less than healthy ingredient where through the manufacturing process, dietary fibers, carbohydrates, fats, vitamins, minerals, and other helpful plant chemicals have been removed from the soy bean to give the final product (cheese, ice cream, yogurt, etc.) a more traditional dairy texture. The “soft” Moru Nu is not organic, so the “organic” will be your best bet health-wise. I didn't realize this until after I had made mine (I used the "firm"), so next time I will be seek out the organic.
Mustard: The mustard for this should be the prepared/wet type (not the dry powdered type). I used a smooth mustard, not a stone ground, because I didn’t want little flecks in the mayo.