For all of your "Help! I'm out of Vegenaise" moments :) 325g (11.5oz) Silken Tofu 1 tsp apple cider vinegar 1 Tbsp fresh lemon juice 1/2 tsp salt 1 tsp mustard 1 and 1/2 tsp sugar 1/2 tsp finely ground pepper 1. Place all ingredients in a blender and process until smooth. 2. For a slightly firmer texture, drain through a cheese cloth in the fridge for an hour before transferring to an airtight container. This will also allow the flavours to come together a little more. Note: You can store this for as long as you would keep an opened tofu container in the fridge. You may want to consider halfling the recipe if you don’t use a lot of mayo. Enjoy!