Recipes Online: Vegan Mayonnaise

Vegan Mayonnaise

Vegan Mayonnaise

1 cup raw cashews;
1/3 cup filtered water;
3 tablespoons extra virgin olive oil;
1 tablespoon fresh lemon juice;
1 tablespoon apple cider vinegar;
1 teaspoon stoneground mustard; 
1/2 teaspoon himalayan salt;
pinch of chipotle or other pepper.


Optional, soak cashews in filtered water for a few hours or over night before blending for a smoother mayonnaise.
Add all ingredients to an inverted blender cup and blend until a thick, creamy paste forms. You may need to stir the mixture several times, as you keep blending it.
Add additional water, if mixture is too thick. But you want to use as little water as possible and keep mixture as thick as you can.
Use no-mayo mayo as a spread on sandwiches and wraps. Or in place of mayonnaise in your favorite salads. Store in a jar in the refrigerator and use within a few days.

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