300gsilken tofu, (I used Morinaga, unbranded tofu from an Asian grocer would be perfect too)
2tablespoonapple cider vinegar
½teaspoonto 1 teaspoon mustard powder, or dijon mustard
Blend all ingredients except for the mustard powder and olive oil, until smooth.
Add mustard powder ¼ teaspoon at a time, blending to incorporate, then tasting. I found a ½ teaspoon wasn't enough, so ended up adding a full teaspoon. The end result was quite zingy and mustardy, which I love, but if you want a milder mayo you'll probably want to add a little less mustard.
With the blender or food processor running, drizzle in the olive oil and blend until well combined and glossy.
Remove to a sealed container and store in the fridge.
Makes approximately 350ml of mayonnaise.
Nutrition information estimated per tablespoon serve.