A creamy spread with sun-dried tomatoes and walnuts.Great for veggie and animal-free burger sandwiches! Use in place of mayonnaise!

Makes 1-1/2 cups

1 oz. sun-dried tomatoes

Place sun-dried tomatoes in bowl and cover with heated water. Let stand at room temperature for 2 hours. Drain well.

1/3 c. walnut halves

1 t. salt

1/2 t. dried basil

3 fresh garlic cloves, peeled

12.3 oz. pkg. firm Silken-type tofu, drained

1 T. prepared yellow mustard

3 T. extra virgin olive oil

2 t. juice of fresh lemon

salt to taste

Place sun-dried tomatoes, walnuts, salt, basil and garlic in food processor. Process till mealy.

Add tofu to processor, breaking it into chunks as you add it. Process till well-mixed.

Add mustard, olive oil and lemon juice. Process till whipped, 3-4 minutes, pushing down insides with spatula, every 45 seconds or so.

Salt to taste, blend again. Transfer to covered jar and refrigerate till ready to use.

Notes: With this mayonnaise, you’ll have to stir in jar before using, but only after it’s been in the refrigerator for a few days. A tasty spread for all veggie and animal-free burger sandwiches. Don’t use marinated tomatoes; we want the tomato before the oil gets to it, in order to produce a creamier texture.

Be sure to process long enough. To keep the processor from over-heating, stop every minute for ten seconds.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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