Vegannaise

Name: Vegannaise
Total time: 10 min
Ingredients: 6 ounces extra-firm silken tofu (about 3/4 cup; half a 12-ounce package); 1/4 cup olive oil; 2 tablespoons cider vinegar or fresh lemon juice; 2 teaspoons Dijon mustard; 1/4 teaspoon salt, plus more to taste; Pinch ground turmeric (optional)

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Makes almost 1 cup 1x

Time 10 minutes

Units Scale

Ingredients

6 ounces extra-firm silken tofu (about 3/4 cup; half a 12-ounce package)
1/4 cup olive oil
2 tablespoons cider vinegar or fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt, plus more to taste
Pinch ground turmeric (optional)

Instructions

Put all the ingredients in a blender. Turn the machine to medium speed and let it run for a minute or 2, then turn it off.
Scrape the side of the container down with a rubber spatula, turn the blender back on, and let it run for 3 minutes. Stop and scrape again, then run the blender for a minute or so more. Taste and add more salt if necessary. Serve or cover and refrigerate for up to 3 days

— From How to Cook Everything Vegetarian 10th Anniversary Edition

Recipe variations

Sweeter Vegannaise, Salad-Dressing Style
Like really good Miracle Whip, if that makes sense: Add 1 tablespoon sugar along with the other ingredients.

Thicker Vegannaise
The consistency will be more like store-bought: Reduce the oil to 2 tablespoons and the vinegar to 1 tablespoon. You will have to stop and scrape the side down more frequently.