To make the mayo:
Drain water from tofu and place it in the blender with cashew paste, lemon juice, mustard powder, salt and pepper.
Blend at highest speed until light and creamy.
Now add sugar and wasabi paste.
Blend again and keep aside.
You can serve it with some crackers or apply in sandwiches.
For the vegetable mayo dip:
Take a pan and in a little olive oil, saute garlic, mushrooms, babycorn, bell peppers till they get translucent. Add a few sprigs of thyme.
Once done, mix the mayonnaise into this potpourri.
You can serve this with crackers or pour it into ready made tart cases.
Garnish with cherry tomatoes and basil leaves.