Place all of the ingredients in a food processor (or a blender, if making the cashew version), and process until smooth and creamy, about 1 minute. For the best flavor, allow to rest in the refrigerator for at least 30 minutes.
Nutritional information is approximate and is shown for mayonnaise made with tofu.
Serving size is approximately 1 heaping tablespoon.
You can use either firm or extra firm silken tofu for this recipe, however if you're going to use it to make a dressing where you'll be adding other ingredients like vinegar, maple syrup, etc. I recommend the extra firm tofu if you'd like to keep the dressing a little thick and creamy.
Kala namak, or Indian black salt, is optional but highly recommended. It has a mild sulfur flavor (like eggs) that makes it taste more like 'real' egg-based mayonnaise.