Tofu Mayonnaise

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Updated: May 3, 2011 4:46AM

MAKES ABOUT 3/4 CUP

This is a good cholesterol-free substitute for mayonnaise in salad dressings, dips and spreads.

1 or 2 garlic cloves

1 (10-ounce/300-gram) pack age silken tofu, drained (1-percent tofu is ideal)

1 teaspoon Dijon mustard

2 teaspoons lemon juice or cider vinegar

Steel blade: Drop garlic through feed tube while machine is running; process until minced. Add tofu and process for 2 to 3 minutes, until very smooth, scraping down sides of bowl as necessary.

Blend in mustard, lemon juice or vinegar and salt. Slowly drizzle oil through feed tube while machine is running; process until blended. Adjust seasonings to taste.

Store in a tightly covered container in refrigerator for about 1 week. Do not freeze.

Variation: Add 1/4 cup parsley, 2 tablespoons fresh basil and 1/4 cup scallions. Process until blended. If desired, add a spoonful or two of (traditional) mayonnaise. This makes a terrific topping for baked potatoes.

From The New Food Processor Bible, 30th Anniversary Edition by Norene Gilletz

Nutrition facts per 1 tablespoon: 40 calories, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g sugars, 2 g protein, 118 mg sodium, 1 g fiber