It was February 5th, my mothers birthday and a month before the 20th anniversary of my becoming vegan. I was sitting in a breast surgeons office in a paper gown, cradling my biopsied breast and waiting. After about an hour and a half, my surgeon finally appeared, apologizing for keeping me waiting because the results had only just come in. He took a deep breath and said, You dont have cancer. I thought, I didnt think I did. Unfortunately, as I would later find out, we both were wrong.

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Ive been trying to cut down on the amount of soy I usenot that theres anything wrong with itand completely get rid of soy isolates, which I do think are unhealthy. Unfortunately, the silken tofu I always use, Mori-Nu Organic, contains organic soy protein, which is just another way of saying isolated soy protein. I was seriously depressed when I figured that out. Besides adding creaminess to several of my favorite salad dressings, silken tofu is the main ingredient in perhaps my favorite condiment, Tofu-Cashew Mayo.

So Ive been working on an alternative mayo, something to combine with the cashews that would be low in fat and still relatively creamy. I considered white beans and potatoes, both of which are too gritty, before coming up with a very odd, but workable, mayonnaise base:

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FatFree Vegan Kitchen | Sinlessly Delicious Recipes