[2myladyblue]

*Egg replacer = 1 Tablespoon Arrowroot + 1 Tablespoon soy flour + 2 Tablespoons water

*Not Mayo
10 oz. pkg. firm Silken tofu (drain, blend in food process 1 minute)
2 Tablespoons lemon juice
2 Tablespoons brown rice syrup
2 teaspoons rice vinegar
1 teaspoon mustard
3/4 teaspoon nutritional yeast
1/4 teaspoon salt

Blend all ingredients until smooth & store in refrigerator in a covered container for up to 2 weeks

*Vegan Whipped 'Cream'
Blend at high speed:
1/4 cup soy milk
1/4 cup oil
Drizzle in another 1/4 cup of oil.

Blend in:
1 Tablespoon maple syrup
1/2 teaspoon vanilla extract
(Add a little more oil if necessary to thicken. Chill & serve

*Tofu Whipped Topping
Blend until smooth:
1/2 lb. Silken tofu
1/4 cup confectioner's sugar
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
(Chill thoroughly)