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|Vegenaise about $3.99 for the small jar $7.99 for the large jar.|
7 ounces extra firm tofu, drained and pressed
1/4 cup (35g) raw cashews, ground into a very fine powder
1tablespoon lemon juice
1 tablespoon raw sugar or agave nectar (love agave)
1 1/2 teaspoons brown or dijon mustard
1 teaspoon apple cider or rice wine vinegar (if you use wheat free then this reicpe becomes egg and wheat free)
1/2 teaspoon sea salt
6 tablespoons canola oil
Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.
Slowly drizzle in the oil and pulse until you get a consistency that you like. Store in an Air tight container for up to 2 weeks.
Yields 2 cups.